Vegan Sourdough Discard Apple Muffins with Crumb Topping

These delicious and easy-to-make sourdough apple muffins are a perfect way to use up extra sourdough discard. They are packed with sweet apples, filled with cinnamon flavor and they are ultra tender and fluffy, thanks to the starter. Perfect mid-day snack with a cup of tea or you can make more to freeze for later. Plus, this recipe is completely egg-free and vegan!

If you enjoy baking sourdough bread, but often end up with extra sourdough starter, then these sourdough apple muffins are one of the best ways you can use your sourdough discard.

Even if you usually make just enough sourdough starter to bake bread and don't typically have some more on hand, I would still recommend trying this recipe using your regular sourdough starter. They are so yummy and addictive, plus such a fun way to enjoy sourdough!

They combine juicy sweet apples with cinnamon, creamy yogurt and tangy sourdough starter. They have so much flavor and make for a perfect snack, light dessert or even breakfast recipe.

On top of using your extra starter to bake something delicious instead of getting rid of it, the addition of starter to a muffin batter helps make them moist, light and tender. Just as seen in these sourdough carrot muffins or these sourdough chocolate chip muffins, the acidity of the sourdough adds a complex flavor that's unique but also gives a boost to the leavening agent's action to promote the rising of the batter. These sourdough muffins are fluffy and so flavorful!

They are studded with tender and sweet pieces of apple, plus, I included an easy sweet crumble topping for more flavor and an extra layer of crunchy texture, although you can skip it if you prefer.

This recipe is made without eggs, butter and milk (I used vegan butter and oat milk), which is perfect if you are vegan or simply are missing one of these kitchen staples but still want to bake something yummy.

Looking for more vegan fall recipes, then check out this amazing sourdough apple bread and these pumpkin banana muffins!

Let me know if you give them a try! ❤️

Highlights of this recipe

• Amazing way to use up your extra sourdough starter
• Quick and easy recipe, perfect for the beginner baker!
• This is a vegan sourdough muffin recipe (and no eggs)
• Packed with sweet and juicy apple that pairs perfectly with the cinnamon-flavored batter
• Features a delicious crunchy and sweet streusel topping
• Great snack, breakfast or dessert for the fall

Baking muffins with sourdough discard

If you have been baking sourdough bread at home for a little while, you might have accumulated some extra sourdough discard and are unsure how to use it. You can check out this complete guide on "What's sourdough discard" to help you understand the difference between active starter and sourdough discard.

We call this unfed starter part "discard" as it is typically meant to be discarded. But, you don't actually have to throw it away in the bin, you can use the starter in all sorts of recipes!

And I think that muffins are one of the best ways to use your extra sourdough starter!

Sourdough starter in baked goods:

• Adds complex flavors varying from sweet and fruity to tangy and nutty, depending on how old the discard is.
• Keeps baked goods moist for longer, making them softer and tender without having to add too much oil.
• Helps rise and puff baking recipes by the yeast action but also, the acidity from the starter can help activate some leavening agents (like baking soda).
• Extends the shelf life of baked goods (higher acidity preventing the growth of some unwanted organisms).

As a side note, you will still need to use leavening agents (baking powder and baking soda) to make these muffins as we are using sourdough discard that will not be active enough to rise the muffins.

What you will need to make them

(detailed ingredient list with measurement below in the recipe card)

• Sourdough starter: you can use both an active sourdough starter or an unfed sourdough discard from the fridge. If using an active starter, then just try not to use it at its peak, but instead, let it rest in the jar (or go down in height) before using it so there is not too much-rising action from it.
• Yogurt: I used the dairy-free cashew milk yogurt from the brand Forager Project, but use any yogurt you like or have. Buttermilk or sour cream works too.
• Milk: I used the dairy-free oat milk from Oatly, but regular milk works too.
• Sugar: I used cane sugar for making these muffins.
• Butter: use solid, but soft butter. I made these vegan muffins using vegan butter from the brand Earth Balance. If you only have regular butter, coconut oil or margarine, that will work too.
• Flour: you will need white all-purpose flour (unbleached) to make them. This kind of flour is lower in protein, which helps create fluffy and light muffins. Do not use bread flour!
• Apples: the best apples for making muffins are the kind that can hold their shape while baking and won't turn soft or mushy too easily. Great choices include Honey Crisp, Pink Lady or Fuji. Granny Smith also would be amazing and add a little extra sourness to your muffins.
• Spices: I used a combination of cinnamon, cardamom, ginger and nutmeg to flavor the muffins, but pumpkin spice mix or chai mix would be lovely here as well.

How to make sourdough apple muffins

(detailed recipe below in the recipe card)

Preheat the oven to 350ºF and line a muffin pan with 12 paper liners.

Combine the wet ingredients

In a large mixing bowl, add the sourdough starter, yogurt, milk, sugar and butter. Use electric beaters to combine the ingredients until completely smooth.

Add the dry ingredients

Add the flour, baking soda, baking powder, spices and salt right over the bowl with the dry ingredients.

Use a spatula or wooden spoon to combine the wet and dry ingredients. Stop mixing when mostly combined (it is ok to still have a few pockets of dry flour).

Fold in the apples

Then, add the cubed apples and stir them in. Stop mixing when it looks uniform without any dry spots anymore, you want to avoid overmixing the dough.

Combine the streusel topping mixture

In a small bowl, combine the oat, flour, sugar, salt and cinnamon. Then, add the butter and use a fork or your fingers to combine the ingredients as uniformly as possible, which should take a few minutes. You want to crush the butter within the dry ingredients to create a crumbly paste.

Divide, garnish and bake

Divide the muffin batter between the 12 prepared muffin liners and then, garnish the muffins with the streusel topping mixture.

Bake for 18-20 minutes or until a toothpick comes out clean.

Let the muffins cool down for a few minutes in the pan, then gently unmold them and transfer over a cooling rack. Enjoy!

Baking tips

• How old your sourdough discard is will change the overall flavor of your muffins. Your sourdough starter will increasingly become more acidic over time, meaning that an older starter will bring a more tangy flavor than a younger starter, which adds a more nutty taste. Just something to keep in mind!
• Make sure not to overmix the batter: if you stir more than you need, then you will encourage the development of the gluten in the batter, potentially giving a gummy texture to the muffins. Mix until it looks all combined, then stop, and avoid using electric beaters once you add the dry ingredients.
• All ovens are different! Make sure not to overcook the muffins: they are done when a toothpick comes out clean!
• Check the expiration date on your baking powder and baking soda to ensure that they are still active. If they are getting old, they might lose their leavening power and your muffins will be dense.

Storage tips

Keep the muffins at room temperature for 24-48 hours. Once completely cooled down, you can transfer them to an airtight container to prevent them from drying.

You can keep them in the fridge for longer storage and feel free to freeze them for up to 3 months.

FAQs

Can I make this recipe without a sourdough starter?

Yes, you can make them even if you don't have a starter! To replace the sourdough starter, simply combine 88g. of flour with 88g. of water until smooth. You won't get the signature flavor from the starter, but they will still be delicious!

Can I make them gluten-free?

I haven't tried it, but you could swap the regular flour for certified gluten-free flour if necessary. This might change the texture of the muffins, but it should work!

More vegan discard muffin recipes to try!

• Carrot cake sourdough muffins
• Sourdough chocolate chip muffins

I hope you enjoyed this sourdough apple muffin recipe! If you have any questions, please leave them in the comment section below. Your feedback is so helpful!

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