Save to Pinterest Moist, tangy sourdough muffins filled with chunks of apple and topped with a luscious caramel drizzle are perfect for breakfast or a sweet snack.
I first made these muffins on a chilly weekend when the apples on our counter begged to be baked. Mixing the sourdough discard into the batter brings a tangy undertone that everyone in my house adores—the caramel on top is just the finishing touch.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Sourdough discard (unfed): 1/2 cup (120 ml)
- Unsalted butter, melted and cooled: 1/2 cup (115 g)
- Light brown sugar, packed: 2/3 cup (130 g)
- Large eggs: 2
- Milk: 1/2 cup (120 ml)
- Vanilla extract: 1 tsp
- Peeled and diced apples: 1 1/2 cups (180 g) (about 2 small apples Granny Smith or Honeycrisp recommended)
- Caramel sauce: 1/3 cup (80 ml) store-bought or homemade
Instructions
- Prep:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with butter.
- Mix dry ingredients:
- Whisk flour, baking powder, baking soda, salt, cinnamon, and nutmeg together in a large bowl.
- Mix wet ingredients:
- In another bowl, whisk melted butter and brown sugar until smooth. Add eggs one at a time, beating well. Stir in sourdough discard, milk, and vanilla extract until combined.
- Combine:
- Add wet to dry mixture and gently stir until just combined—do not overmix.
- Add apples:
- Fold in diced apples.
- Fill tins:
- Divide batter among muffin cups, filling each about 3/4 full.
- Bake:
- Bake 20 to 22 minutes, until a toothpick inserted in center comes out clean.
- Cool:
- Let muffins cool in pan for 5 minutes, then move to wire rack.
- Caramel topping:
- While muffins are slightly warm, drizzle caramel sauce over each. Cool fully or serve slightly warm.
Save to Pinterest My children love helping drizzle caramel on each muffin—the sticky fingers and sweet smiles are part of our weekend tradition now. This treat has quickly become a family favorite in our kitchen.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, wire rack, small saucepan (if making homemade caramel)
Allergen Information
Contains wheat (gluten), eggs, milk, and may contain nuts if using optional toppings. Always check caramel sauce and ingredients for possible allergens.
Nutritional Information
Per muffin: calories 230, total fat 8 g, carbohydrates 36 g, protein 3 g
Save to Pinterest Serve these muffins slightly warm, and finish with caramel drizzle just before serving for best texture and taste.
Recipe Questions & Answers
- → Can I use a different fruit instead of apples?
Yes, diced pears work well as a substitute and give a delicious seasonal twist.
- → Is it necessary to use sourdough discard?
Sourdough discard adds tang and moisture, but you can use yogurt or buttermilk for a different texture and flavor.
- → How do I store the muffins?
Once cooled, keep them in an airtight container at room temperature for up to two days or freeze without caramel topping for longer storage.
- → What type of apple is best?
Granny Smith and Honeycrisp apples are recommended for their tartness and firm texture.
- → Can I make homemade caramel for the topping?
Absolutely. Use a small saucepan to make caramel from sugar, butter, and cream if you prefer homemade over store-bought.