Vegan Sourdough Discard Apple Muffins with Crumb Topping

A few vegan sourdough apple muffins on a plate.

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: muffins, sourdough muffins, vegan muffins

Servings: muffins

Calories: 213kcal

Author: Jessica Laroche

Ingredients

Wet ingredients

¾ cup sourdough discard (175g.) 100% hydration, active starter or discard works
½ cup milk (120g.) I used oat milk
¼ cup butter (50g.) I used vegan butter
¼ cup yogurt (60g.) I used dairy-free plain yogurt, sour cream or buttermilk works too
¾ cup cane sugar (150g.)

Dry ingredients

1 ½ cup all-purpose flour (180g.)
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon cardamom
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon salt
1 ½ cup apple (about 1 large, 175g.) diced

Sweet oat topping (optional)

¼ cup rolled oats
¼ cup brown sugar
1 tablespoon all-purpose flour
2 tablespoon butter I used vegan butter
1 teaspoon cinnamon
pinch of salt

Instructions

Preheat the oven to 350ºF and line a muffin pan with 12 muffin paper liners.
In a large mixing bowl, add the wet ingredients (discard, milk, butter, yogurt and sugar). Combine until smooth using electric beaters.
Add the dry ingredients over the wet mixture (flour, baking powder, baking soda spices and salt). Use a spatula or large wooden spoon to combine the ingredients until just combined (avoid overmixing).
Fold in the apples and then, divide the batter in the prepared muffin pan.
In a medium bowl, add the dry ingredients of the topping (oats, flour, cinnamon, sugar and salt) and combine. Then, add the butter and combine using a fork or your fingers until crumbly and uniform.
Garnish the muffins with the topping ingredients. Then, bake for 18-20 minutes or until a toothpick comes out clean.
Let the muffins cool down in the muffin pan for 5-7 minutes, then unmold and let them cool down on a cooling rack.

Video

Notes

All ovens are different and the baking time will vary. You can start watching them after 18 minutes, but they might need a little longer and even up to 21 minutes.
Older sourdough discard will taste more sour compared to a freshly discarded starter. Just keep this in mind based on your taste preferences!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition