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Apple Sourdough Discard Muffins

These Apple Sourdough Discard Muffins are soft, fluffy, and filled with sweet apples and warm cinnamon flavor. They’re an easy way to use up extra sourdough discard, and because they’re made with canned apple pie filling, you can have a batch ready for the oven in just a few minutes.

These muffins have everything I want in an easy homemade muffin. The oats give them a little extra texture, the sourdough discard keeps them soft, and there are sweet pieces of apple pie filling throughout every bite.

I also like to sprinkle cinnamon sugar over the tops right before they go into the oven. It’s optional, but it gives the muffins a sweet cinnamon finish that goes perfectly with the apple filling.

And if you happen to be out of eggs, this is a great muffin recipe to keep! These apple sourdough discard muffins are completely egg-free.

They’re perfect with a cup of coffee for breakfast, as an afternoon snack, or warm from the oven with a little butter.

Why You’ll Love These Apple Sourdough Discard Muffins

• Easy way to use leftover sourdough discard
• No eggs needed
• Made with convenient canned apple pie filling
• Soft and fluffy
• Filled with apples and cinnamon
• Easy pantry ingredients
• Great for breakfast or snacking
• Freezer-friendly
• No mixer needed

Ingredients

Here’s what you’ll need to make these easy apple sourdough discard muffins:

All-Purpose Flour

You only need 1 cup of flour for the base of the muffin batter.

Oats

I use 3/4 cup of oats. They give the muffins a little more texture and make them feel extra hearty for breakfast.

Sugar

A 1/2 cup of granulated sugar adds just enough sweetness without making these muffins overly sweet.

Baking Powder and Baking Soda

We’re using both baking powder and baking soda to help these muffins rise and give them a light, fluffy texture.

Cinnamon

Apple and cinnamon belong together! One teaspoon gives the muffins a warm cinnamon flavor without overpowering the apples.

Sourdough Discard

You’ll need 1/2 cup of sourdough discard. There’s no need to feed it first.

Oil

Oil keeps these muffins wonderfully moist and also means you don’t need any butter.

Milk

Use 1/2 cup of your favorite milk.

Vanilla

A teaspoon of vanilla adds a little extra sweetness and flavor.

Apple Pie Filling

You’ll need 3/4 cup of apple pie filling. If your apples are in large slices, chop them into smaller bite-sized pieces before adding them to the batter.

Apple Sourdough Discard Muffins Ingredients

• 1 cup all-purpose flour
• 3/4 cup oats
• 1/2 cup granulated sugar
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup sourdough discard
• 1/3 cup oil
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 3/4 cup apple pie filling

Optional Cinnamon Sugar Topping

• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon

How to Make Apple Sourdough Discard Muffins

Step 1: Preheat the Oven

Preheat your oven to 425°F.

Line a muffin pan with paper liners or spray the muffin cups lightly with nonstick cooking spray.

Step 2: Prepare the Apple Pie Filling

Take a look at the apples in your pie filling. If they’re large slices, give them a quick chop so you’ll have smaller pieces of apple throughout the muffins.

You don’t want to puree the filling. You still want those delicious chunks of apple!

Step 3: Mix the Dry Ingredients

Add the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon to a large mixing bowl.

Whisk everything together until well combined.

Step 4: Add the Wet Ingredients

In a separate bowl, combine the sourdough discard, oil, milk, and vanilla.

Whisk until smooth.

Pour the wet ingredients into the bowl with the dry ingredients.

Gently stir everything together just until combined.

Step 5: Add the Apples

Fold the apple pie filling into the muffin batter.

Be careful not to overmix. You want to stir only until the apples are evenly distributed throughout the batter.

Overmixing muffin batter can make your finished muffins heavier and denser.

Step 6: Fill the Muffin Pan

Divide the batter evenly between the prepared muffin cups.

For an extra cinnamon-sugar finish, mix the sugar and cinnamon together and sprinkle a little over the top of each muffin.

Step 7: Bake

Place the muffins in the preheated 425°F oven and bake for 5 minutes.

Without opening the oven door, reduce the temperature to 375°F.

Continue baking for approximately 13–17 minutes, or until the muffins have risen, the tops are lightly golden, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire cooling rack.

Jennie’s Thoughts

I love finding easy ways to use sourdough discard, and these apple muffins turned out so good!

What I really wanted was a sourdough discard muffin that was fluffy instead of heavy and dense. That’s why I used plenty of baking powder and started the muffins at a higher oven temperature. That first blast of heat helps them rise, and then lowering the temperature lets the centers finish baking.

The apple pie filling makes these especially easy because there’s no peeling, chopping, or cooking fresh apples first. I do chop the apples in the filling a little if they’re really big because I want small pieces of apple throughout every muffin.

And definitely try the cinnamon sugar on top. It’s such a simple addition, but that little sweet cinnamon crust is delicious with the soft apple center.

These are especially good warm. Add a little butter and pour yourself a cup of coffee, and you’ve got the perfect cozy breakfast.

Why Do You Start Muffins at 425°F?

Starting muffins in a hotter oven can help give them a quick initial rise.

After 5 minutes, I turn the oven down to 375°F so the muffins can continue baking through the center without the tops getting too dark.

And don’t open the oven when you lower the temperature. Just change the setting and let them keep baking.

Can I Make Sourdough Discard Muffins Without Eggs?

Yes! This apple sourdough discard muffin recipe doesn’t contain any eggs.

The combination of sourdough discard, milk, oil, baking powder, and baking soda gives the muffins moisture and structure without needing an egg.

It’s a handy recipe to have when you want homemade muffins but discover you’re out of eggs.

Do I Need Active Sourdough Starter?

No.

You can make these muffins with sourdough discard straight from your starter. It doesn’t need to be freshly fed or bubbly because we’re not depending on the starter alone to make the muffins rise.

The baking powder and baking soda handle most of the leavening.

Can I Use Canned Apple Pie Filling?

Absolutely. In fact, that’s what makes this recipe so easy.

You don’t have to peel or cook apples. Simply measure 3/4 cup of apple pie filling and fold it into the batter.

If the canned apples are really large, chop them into smaller pieces first.

How to Make Sourdough Discard Muffins Fluffy

There are a few things that help keep these muffins light and fluffy.

First, don’t overmix the batter. Once the wet and dry ingredients come together, stir as little as possible.

Second, make sure your baking powder and baking soda are fresh.

And finally, don’t skip that initial 425°F baking temperature. The higher heat helps the muffins rise quickly before you lower the oven temperature to finish baking.

Optional Cinnamon Sugar Topping

You can bake these muffins without a topping, but I love them with a little cinnamon sugar.

Simply mix:

• 2 tablespoons sugar
• 1/2 teaspoon cinnamon

Sprinkle it over the unbaked muffins right before they go into the oven.

It creates a lightly sweet cinnamon topping that goes perfectly with the apple pie filling.

What to Serve with Apple Sourdough Discard Muffins

These muffins are delicious all by themselves, especially while they’re still a little warm.

You can also serve them with:

• Softened butter
• Apple butter
• Honey
• Maple syrup
• Cream cheese
• Fresh fruit
• Hot coffee
• Tea
• A cold glass of milk

They would also be wonderful as part of a fall breakfast or brunch spread.

How to Store Apple Sourdough Discard Muffins

Let the muffins cool completely before storing them.

Place them in an airtight container and keep them at room temperature for about 2 days.

For longer storage, refrigerate them for up to 5 days.

You can warm an individual muffin in the microwave for a few seconds before serving to bring back that fresh-from-the-oven texture.

Can I Freeze These Muffins?

Yes!

Allow the apple muffins to cool completely, then place them in a freezer-safe container or freezer bag.

Freeze for up to 3 months.

You can take out one or two muffins at a time and let them thaw at room temperature, making these perfect for an easy make-ahead breakfast.

Easy Sourdough Discard Breakfast Recipe

If you’ve been wondering what to make with leftover sourdough discard, these Apple Sourdough Discard Muffins are an easy recipe to add to your list.

They’re soft and fluffy, filled with sweet apple pieces, warmly spiced with cinnamon, and simple enough to make on a busy morning.

And since you don’t need eggs, butter, or an active sourdough starter, they’re a great recipe to make when you want homemade muffins without a trip to the grocery store.

Add that cinnamon sugar topping, enjoy one while it’s still warm, and don’t forget the coffee!