Apple Sourdough Muffins
Soft apple sourdough muffins made with yogurt, brown sugar, and a touch of cinnamon and orange. Fold in diced apples and bake immediately.
Equipment
- 1 fruit or vegetable peeler or use a small pairing knife
- knife and chopping board for dicing apples
- 1 large bowl
- 1 medium bowl
- 1 scale
- 1 spatula or spoon
- 1 muffin tin
- muffin cases
- piping bag and tip optional
Ingredients
- 100 g sourdough starter discard or active, bubbly
- 125 g plain yogurt or Greek yogurt
- 1 large egg
- 2 tbsp neutral oil sunflower or vegetable oil
- 175 g dark soft brown sugar
- 225 g plain flour all purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp fine salt about 3g
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Finely grated zest of 1/2 orange
- 300 g diced Cox apples peeled (about 3-4 small apples)
Instructions
- Preheat the oven to 190°C and line a 12-hole muffin tin.
Prepare the apples:
- Peel 3-4 apples and remove their cores. Slice them then dice into small 0.5 to 1 cm pieces and set them aside.
Wet mix:
- Mix 100 g sourdough starter 125 g plain yogurt , 1 large egg, 2 tbsp neutral oil, 175 g dark soft brown sugar, 1 tsp vanilla extract, and Finely grated zest of 1/2 orangeuntil well combined.
Dry mix:
- Whisk 225 g plain flour, 1 tsp baking powder, 1 tsp baking soda, ¼ tsp fine salt, and ½ tsp ground cinnamon .
- Fold dry into wet mix just until combined.
- Gently fold in 300 g diced Cox apples.
- Spoon into cases immediately - a heaped Tbsp each, then top up to level as you need to finish the batter.
- Bake for 22–25 minutes until a skewer comes out clean. Cool 2-3 minutes, then remove to a rack.
Optional step (filling):
- Once the muffins are cooled slightly, make a hole through the top and fill with your filling of choice (apple butter, jam or your favorite spread). Or just split the warm muffins and slather!
Notes
- A small dice (0.5 - 1 cm) keeps apples evenly distributed.
- Work fast once you mix the wet with the dry. You want to quickly fill the cases and pop the tin in the oven!
- Mix just until combined with a spatula or spoon, but don't overmix. This is the secret to fluffy airy muffins
- Apples: I prefer Cox apples (but any apples work), diced small to get the a little fruitiness in each bite.
- Flour: If you want more goodness and fibre, swap up half for wholemeal (wholegrain) flour. I often use a wholemeal spelt flour. If your batter feels too thick, add a splash of milk.
- Add nuts or seeds: Chopped walnuts or pecans; top with flaked almonds, pumpkin or sunflower seeds. Or add a few tablespoons of milled flax in the batter.
- Dairy-free: Thick dairy-free yogurt works.
- For more texture, you can add a crumble or streusel topping, check out my crunchy topping in my Strawberry rhubarb oatmeal muffins recipe or my apple crumble tarts.
Nutrition
Calories: 179kcalCarbohydrates: 34gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 17mgSodium: 187mgPotassium: 69mgFiber: 1gSugar: 18gVitamin A: 47IUVitamin C: 1mgCalcium: 40mgIron: 0.3mg
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨