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.
Yield: 10 muffins
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
Equipment
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.
