Ingredients
Scale
- 120g (1 cup) all-purpose flour
- 50g (¼ cup, packed) brown sugar
- 100g (½ cup) sourdough discard, unfed
- 1 medium apple, diced (about 150g or 1 cup diced)
- 1 large egg
- 45g (3 tablespoons) unsalted butter, melted
- 1 teaspoon baking powder
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1-2 tablespoons white granulated sugar, for topping
Instructions
- Preheat oven to 375°F. Grease 4 cups of a standard muffin tin or line with paper liners.
- In a medium bowl, whisk together flour, brown sugar, baking powder, cinnamon, and salt.
- In another bowl, whisk together sourdough discard, melted butter, egg, and vanilla until smooth.
- Add wet ingredients to dry ingredients. Fold together until just combined—don’t overmix.
- Fold in diced apples gently.
- Divide batter among the 4 prepared muffin cups, filling nearly to the top.
- Sprinkle white sugar generously over each muffin.
- Bake 23-25 minutes, until golden brown and a toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to a wire rack.
Notes
- Can use cold discard straight from the fridge or room temperature—both work fine. If very thick, whisk more vigorously with wet ingredients; if thin and runny, batter will be looser but still bakes well.
- Firm apples like Granny Smith or Honeycrisp hold their shape best during baking. Softer varieties will break down more but still taste good.
- Fold batter just until no dry flour is visible. Overmixing creates tough, dense muffins.
- Melt and let cool butter slightly so it doesn’t cook the egg when mixed.
- Either grease the cups well with butter or use paper liners—both methods work.
- Let cool in pan for 5 minutes before transferring to prevent breaking apart while still warm.
- Room temperature in airtight container for 2 days, or refrigerate up to 5 days. Warm refrigerated muffins for 15-20 seconds in microwave before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: bread