Pin it Moist, tangy sourdough muffins filled with chunks of apple and topped with a luscious caramel drizzle are a delightful treat for breakfast or a sweet snack. Each bite offers a comforting blend of flavors and tender texture that is sure to brighten any morning.
I first experimented with these muffins to use up leftover sourdough discard and fresh apples from the farmers market. The aroma while baking always fills my kitchen with warmth, and my family loves enjoying them fresh out of the oven.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Sourdough discard (unfed): 1/2 cup (120 ml)
- Unsalted butter, melted and cooled: 1/2 cup (115 g)
- Light brown sugar, packed: 2/3 cup (130 g)
- Large eggs: 2
- Milk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- Peeled and diced apples (Granny Smith or Honeycrisp recommended): 1 1/2 cups (180 g; about 2 small apples)
- Caramel sauce: 1/3 cup (80 ml; store-bought or homemade)
Instructions
- Prep:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
- Combine Dry Ingredients:
- Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- Mix Wet Ingredients:
- In a separate bowl, whisk melted butter and brown sugar until smooth. Add eggs one at a time, beating after each. Stir in sourdough discard, milk, and vanilla extract until fully combined.
- Combine & Fold:
- Add wet ingredients to dry and mix gently with spatula until just combined—do not overmix.
- Add Apples:
- Fold in diced apples.
- Fill and Bake:
- Divide batter evenly among muffin cups, filling each about 3/4 full. Bake for 20 to 22 minutes, or until a toothpick comes out clean.
- Cool and Top:
- Let muffins cool in pan for 5 minutes, transfer to wire rack. While warm, drizzle each with caramel sauce. Cool completely or serve slightly warm.
Pin it When I made these muffins for my kids, they couldn't wait for them to cool before grabbing one and enjoying together at the kitchen table. It's a recipe that brings everyone running.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, wire rack, small saucepan if making homemade caramel.
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), and may contain nuts if using optional toppings. Always check caramel sauce and packaged ingredients for potential allergens.
Nutritional Information
Per serving: 230 calories, 8 g total fat, 36 g carbohydrates, 3 g protein.
Pin it These muffins are best enjoyed warm but also stay moist for days—perfect for making ahead or freezing for a quick treat any time.
Recipe FAQs
- → What type of apples work best?
Granny Smith and Honeycrisp are ideal since they offer a balance of tartness and sweetness for the muffins.
- → Can a homemade caramel sauce be used?
Yes, both homemade and store-bought caramel sauce work well for drizzling on top.
- → Is sourdough discard essential?
Sourdough discard adds distinct tang, but you can substitute with plain yogurt or buttermilk if needed.
- → How can I add a crunchy texture?
Sprinkle chopped pecans or walnuts on muffins before the caramel sets for extra crunch.
- → Can the muffins be frozen?
Freeze them without caramel topping for up to 2 months. Thaw and add caramel before serving.
- → What substitutions are possible for apples?
Pears make an excellent substitute, offering a seasonal twist and juicy texture.