Save Moist, tangy sourdough muffins filled with chunks of apple and topped with a luscious caramel drizzle—perfect for breakfast or a sweet snack.
I first baked these caramel apple sourdough muffins as a way to use up extra sourdough discard from my weekly bread-making ritual, and they quickly became a family favorite. The combination of tart apples and gooey caramel makes them irresistible for kids and grown-ups alike.
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: 1/2 cup (120 ml), unfed
- Unsalted butter: 1/2 cup (115 g), melted and cooled
- Light brown sugar: 2/3 cup (130 g), packed
- 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
- Prepare muffin tin:
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with butter.
- Mix dry ingredients:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix wet ingredients:
- In a separate bowl, whisk the melted butter and brown sugar until smooth. Add eggs one at a time, beating well after each. Stir in sourdough discard, milk, and vanilla extract until fully combined.
- Combine wet and dry:
- Add the wet ingredients to the dry ingredients and mix gently with a spatula until just combined. Do not overmix.
- Fold in apples:
- Fold in the diced apples.
- Fill muffin cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool:
- Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack.
- Caramel drizzle:
- While still slightly warm, drizzle each muffin with caramel sauce. Let cool completely or serve slightly warm.
Save These muffins always remind me of crisp fall mornings when we'd bake together before school and enjoy them warm out of the oven, caramel melting into every bite.
Required Tools
12-cup muffin tin, mixing bowls, whisk, spatula, wire rack, small saucepan (for homemade caramel)
Allergen Information
Contains wheat (gluten), eggs, milk (dairy), and may contain nuts if using optional toppings. Always check caramel sauce and other packaged ingredients for allergens.
Nutritional Information (per serving)
Calories: 230, Total Fat: 8 g, Carbohydrates: 36 g, Protein: 3 g
Save Serve these muffins warm for maximum caramel enjoyment, or cool and pack for any busy morning treat.
Recipe FAQ
- → Can I use different apples for these muffins?
Yes, you can use any firm apple variety such as Granny Smith or Honeycrisp. Pears also make a good substitute.
- → How do I store them and keep them fresh?
Store muffins in an airtight container at room temperature for up to 2 days or freeze without caramel for up to 2 months.
- → What if I don’t have sourdough discard?
Sourdough discard adds tang, but you can omit it and increase the milk slightly, though flavor will be less unique.
- → Can I add nuts to the muffins?
Chopped pecans or walnuts can be sprinkled over the caramel for extra crunch and flavor.
- → Is homemade caramel required?
Store-bought caramel works well, but homemade offers deeper flavor. Both give a sweet finish to the muffins.
- → Are these muffins suitable for vegetarians?
Yes, these muffins are vegetarian-friendly and use eggs and dairy but no meat products.
- → How do I prevent dry muffins?
Mix ingredients just until combined and avoid overbaking. Let muffins cool slightly before drizzling with caramel.