Simple Sourdough Apple Muffins With Applesauce
Amazing, moist sourdough apple muffins made with maple syrup, cinnamon and applesauce. Best of all, they are so easy to make!
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins
Ingredients
Dry Ingredients
- 1 1/2 Cups Whole-Wheat Flour
- 2/3 Cups Old-Fashioned Rolled Oats
- 1 Teaspoon Ground Cinnamon
- 3/4 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
Wet Ingredients
- 1 1/3 Cups Applesauce unsweetened
- 150 Grams Sourdough Starter or Sourdough Discard
- 2 Eggs
- 1/3 Cups Butter Melted
- 1/3 Cups Maple Syrup
- 1 Teaspoon Vanilla Extract
Optional Add-ins
- 3/4 Cups Raisins or any add-in you like.
Instructions
- Preheat the oven to 425°F. In a microwave safe container, melt the butter and let cool to room temperature.
- In a large bowl, combine the dry ingredients (whole wheat flour, oatmeal, cinnamon, baking soda, baking powder, and salt). Set aside.
- In a separate small bowl, whisk together the wet ingredients (applesauce, eggs, melted butter (ghee or oil), maple syrup, and vanilla extract).
- Pour the wet ingredients into the bowl of the dry ingredients. If you are using raisins, also add the raisins into the bowl of dry ingredients. With a silicone spatula, fold the ingredients together until combined.
- Place muffin liners into a 12-count muffin pan. Spray with cooking spray or non-stick spray.
- Scoop the muffin batter into the muffin liners. Make sure to fill the liners with the batter all the way to the top! For a prettier muffin, sprinkle rolled oatmeal on top.
- Bake the muffins at 425°F for five minutes. Lower the temperature to 350°F and bake for an additional 18 minutes. You will know when the muffins are ready when you insert a toothpick in the center of a muffin and it comes out clean.
- Take the muffins out of the muffin tins. Let the muffins cool on a cooling rack until ready to eat.
Notes
- Do Not Over-mix The Batter. Scroll up and check the pictures in the post. I have pictures of the correct consistensy of the muffin batter. Over-mixing the batter will develop the gluten in the flour, leading to a tougher muffin.
- Lower The Oven Temperature After Five Minutes. The initial high temperature will help the muffins rise. Afterwards, baking at a lower temperature will help keep the muffins moist.
- Use The Toothpick Test. During the baking process, poke the inside of one muffin with a toothpick. The muffins are done baking when the toothpick comes out clean.
- My Post Has Step-By-Step instructional photos. If in doubt, make sure to check out the photos on the recipe post.
- Love this recipe? Check out my other sourdough recipes! such as:
- Best Sourdough Apple Fritters
- Easy Sourdough Crepes with Nutella
- Flakey Sourdough Scones with Chocolate Chips
