Description
Soft, fluffy, and packed with warm cinnamon and juicy apples, these sourdough apple muffins are made with 100% whole grains and topped with a buttery pecan crumble. Using sourdough discard keeps them extra moist with a subtle tang, making them a wholesome and delicious breakfast or snack. Perfect for meal prep, they freeze beautifully and reheat in seconds!
Ingredients
Scale
Muffins:
- 78g Spelt Flour (or substitute with all purpose flour)
- 78g Whole Wheat Flour
- 2g Ground Cinnamon (½ tsp)
- 4g Baking Powder (1 tsp)
- 4g Baking Soda (¾ tsp)
- 3g Kosher Salt (½ tsp)
- 94g Butter, melted (⅓ cup)
- 115g Maple Syrup (⅓ cup)
- 128g Apple, peeled & chopped (about 1 cup)
- 41g Egg, room temperature (1 large)
- 3g Vanilla Extract (¾ tsp)
- 81g Sourdough Discard (about ⅓ cup)
- 234g Greek Yogurt (1 cup)
Pecan Crumble Topping:
- 50g Chopped Pecans (½ cup)
- 30g Whole Wheat Flour (¼ cup)
- 12g Rolled Oats (2 tbsp)
- 24g Brown Sugar (2 tbsp)
- 1.5g Cinnamon (½ tsp)
- 1g Salt (¼ tsp)
- 28g Butter, melted (2 tbsp)
- 21g Honey (1 tbsp)
Instructions
Prepping the Ingredients:
- Chop the apples finely for even distribution in the batter.
- Mix the wet and dry ingredients separately to prevent overmixing.
Making the Batter:
- In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
- In a large bowl, whisk together melted butter and maple syrup.
- Add vanilla extract, Greek yogurt, and egg, whisking until smooth.
- Stir in sourdough discard until fully combined.
- Gently fold the dry ingredients into the wet until just combined—do not overmix.
- Fold in chopped apples, distributing evenly.
Pecan Crumble Topping:
- In a small bowl, mix pecans, flour, oats, brown sugar, cinnamon, and salt.
- Stir in melted butter and honey until crumbly.
- Sprinkle over muffins, gently pressing into the batter.
Baking:
- Preheat oven to 425°F (218°C). Line a muffin tin with liners.
- Divide batter evenly into muffin cups, filling ¾ full.
- Bake at 425°F (218°C) for 5 minutes, then reduce heat to 375°F (190°C) and bake for another 15-18 minutes, until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- For extra crunch: Stir some chopped pecans into the batter.
- For a nut-free version: Swap pecans for sunflower or pumpkin seeds.
- For best texture: Avoid overmixing—the batter should be just combined.
- To freeze: Store in an airtight container for up to 2 months. Reheat in the microwave for 20-30 seconds or warm in a 300°F (150°C) oven for 5-10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: Sourdough, Whole Grain