Moist Sourdough Apple Muffins with Cinnamon Sugar Crunch

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It’s the first cool morning after a very hot Wisconsin summer and suddenly I want to bake everything. These Sourdough Apple Muffins with a crunchy cinnamon sugar lid are exactly where I’m starting, preferably still a little warm with salted butter next to my steaming cup of coffee.

And yes, we’re putting that jar of sourdough discard in the fridge to work, too! It slips right into the batter, helping keep the crumb soft and tender, and making that fresh apple flavor pop.

There is so much apple packed into these sourdough discard muffins, but you won’t find a single chunk of it. And that is very intentional. I grate the apple instead, which does two wonderful things: all of their moisture melts into the batter as the muffins bake, and you get apple in nearly every bite without pieces falling out as you eat them. I don’t think I’ll ever go back.

That shredded apple is a big part of why these stay so moist, but I also use butter + sour cream for different jobs. Butter gives them the rich flavor I want, while sour cream adds even more moisture and tenderness. The result is a muffin that’s incredibly soft and fluffy inside, not dense or heavy.

And that cinnamon sugar lid!

It’s not just decorative — it’s a must, so don’t skimp on it. I lean heavy on the cinnamon here because there isn’t any cinnamon in the muffin batter; I wanted the apple and buttery crumb to taste distinctly like apple, followed by that hit of cinnamon sugar in each bite. It bakes into a thin, crackly crust against the soft muffin underneath…. I mean, texture bliss.

Cosmic Crisp is the apple variety I used here and it works beautifully. It’s firm and crisp, has a nice balance of sweetness and acidity, and doesn’t brown (!). I use the large holes of a regular box grater and add the shredded apple, juices and all, to the batter. That moisture is part of what makes these muffins so tender.

Two Tricks to Help Them Rise Tall Like a Bakery Muffin

I fill each muffin well just shy of the rim. That gives the batter enough volume to bake up into those tall, bakery-style tops rather than smaller, flatter muffins.

Bake in every other muffin well. This is something I do with all of my muffin recipes. Leaving an empty well between each muffin gives them more room as they bake and helps encourage those high, domed tops. You’ll need to bake in batches or use two muffin pans, but I think the extra height is worth it.

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Moist Sourdough Apple Muffins with Cinnamon Sugar Crunch

These extra moist Sourdough Apple Muffins with a paper-thin cinnamon sugar top are bakery worthy! Made with grated apple that disappears into the crumb rather than big chunks, and fresh apple flavor distributed in every bite. Sourdough discard and sour cream give them a soft, tender crumb that you'll dream about.

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Prep Time :15 minutes minutes

Cook Time :20 minutes minutes

Resting Time :10 minutes minutes

Yield: 10 muffins

Author: Amanda Paa

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Equipment

• Muffin Pan
• Tulip shaped muffin liners

Ingredients

• 150 grams of apple, I like Cosmic Crisp or Haralson
• 113 grams (8 tablespoons) unsalted butter at room temperature
• 110 grams granulated sugar
• 30 grams brown sugar
• 1 large egg
• 80 grams sour cream
• 80 grams sourdough discard preferably at room temperature
• 1 1/4 teaspoons vanilla extract
• 175 grams all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1/4 teaspoon freshly grated nutmeg

for cinnamon sugar top, mix together:

• 2 1/2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

Instructions 

• Use the large holes of a box grater to shred the apple. Set aside. You will have 1 cup of shredded apple.
• To the bowl of a stand mixer fitted with paddle attachment, add softened butter. Beat on medium (speed 4 kitchenaid) for 2 minutes, scraping down bowl once during that time. Then add sugars and beat on medium speed for 3 to 4 minutes, until mixture is much lighter and fluffier, scraping down the sides of a bowl once or twice during and when finished.
• Then add egg, sour cream, sourdough discard, and vanilla. Mix on low (speed 2 kitchenaid) to mostly incorporate, but doesn't have to be completely smooth. We don't want to over-mix the sourdough discard, which has flour.
• In a bowl, whisk together flour, baking powder, baking soda, salt, and nutmeg. Add half of this to the bowl of the stand mixer while it is running on speed 2. Then add the remaining half while it is running.
• Stop mixer and add all of the grated apple and its juices. Mix on low to just incorporate. (The batter may still seem thicker than you are used to, but this is correct.)
• Preheat oven at this time to 375 degrees F. Let the batter sit on the countertop, covered, while it preheats. This allows the juices from the apple to be released into the batter, and helps the muffins rise taller.
• When oven is preheated, line every other muffin cup with a liner. Fill them just about to the rim. Sprinkle each top with 1 teaspoon of the cinnamon sugar. Bake muffins for 19-20 minutes, until toothpick comes out without any wet batter. A few moist crumbs are okay. Let cool in pan for 5 minutes, then remove and set on wire rack to finish cooling.