Sourdough Apple Muffins
These sourdough apple muffins are moist, tender, and remarkably flavorful. They're a classic fall recipe and I love whipping up a batch when the days are getting cooler and my excessively large apple-picking stash is at peak crispness. After just a few minutes of baking, the alluring smell of warm apple and cinnamon spice escapes the oven and circulates through the entire house. But, truth be told, it’s the end of January as of this writing and I can confidently say that apple muffins are just as good (if not better?) on an unbearably cold 1-degree day in the dead of winter.
Sourdough apple muffins are perfect for breakfast, snacking on the go, or enjoying any time of day. Plus, they only take about 25 minutes to make from start to finish -- there’s no long fermentation period required and you don't need your own sourdough starter (we took care of that part for you). Our baking mix is crafted with a nutrient-rich blend of ancient and heritage whole grains that have already been naturally fermented with sourdough culture; a traditional process that unlocks vitamins and minerals, increases nutrient absorption, and improves the digestibility of grains. All you'll need for this recipe is one pouch of Jesha’s Bakery Sourdough Bread & Muffin Mix, one apple, and just a few simple ingredients.
What Apple Varieties Are Best for Baking?
The short answer: there is no single best variety. Some people prefer tart, others prefer sweet – it all comes down to personal preference. All that really matters, in my opinion, is that you use the best quality apple you can. Ideally, one that’s super crisp and flavorful. I love Pink Lady, Honey Crisp, Cortland, and Braeburn. But Gala, Fuji, Macintosh, Granny Smith, or the one sitting on your kitchen counter right now will all make superb apple muffins.
How to Top Sourdough Apple Cinnamon Muffins
1) Butter
Simple is always best. The sweet and savory combo of toasty coconut sugar, tart and juicy apple, and melty butter is absolutely perfect.
2) Peanut Butter or Almond Butter
Apples were almost perfectly designed to be paired with a nut butter. It doesn't really matter if it's peanut, almond, cashew, or even sun butter. I love drizzling some creamy almond butter on a muffin while it's still warm. Nut butter also adds protein and healthy fats for a wholesome and satisfying snack.
3) Raw Honey
These sourdough apple muffins don't have a lot of sugar in them, so for a little extra sweetness I'd recommend some raw honey. Warm muffin plus melty butter and raw honey is hard to beat. Honey and nut butter is fantastic too.
What You'll Need To Make Sourdough Apple Muffins
- Eggs
- Water or milk
- Melted oil. I used coconut oil as per usual, but any oil will do. I’d also recommend olive oil, avocado oil, or melted butter.
- One pouch of Jesha’s Bakery Sourdough bread and Muffin Mix
- 1 apple
- Cinnamon
- Optional topping: One Degree Organics Sprouted Oats
How to Make Sourdough Apple Cinnamon Muffins
- Peel and core your apple, and dice into ¼’’ cubes.
- In a medium sized bowl, mix together eggs, water or milk, and oil.
- Add the cinnamon directly to the pouch of Jesha’s Bakery Sourdough Bread & Muffin Mix. Close the ziplock seal and mix thoroughly by shaking the bag.
- Add 1 full pouch of Jesha’s Bakery Sourdough Bread & Muffin Mix and diced apple to the bowl of wet ingredients. Stir until combined, do not over mix.
- Pour the batter evenly into the muffin wells. (Tip: I like to use a cookie scooper for this part. An ice-cream scoop works well too).
- Optional: sprinkle sprouted oats on top of the batter in each muffin well.
- Bake for 15-18 minutes or until a toothpick inserted into a muffin comes out clean.
- Remove muffins from the baking tray and let cool.
