Sourdough Apple Fritter Muffins

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I’ve always loved apples, and September feels like the true start of apple season. Between apple picking and fresh cider, nothing makes me happier. And while I enjoy apples on their own, baking with them is even better. These Sourdough Apple Fritter Muffins are everything I adore about fall baking! Soft and tender with pockets of spiced apple, a butter crumble on top, and a sweet vanilla glaze that gives all the nostalgic apple fritter vibes.

Tools You’ll Need:

1. Standard 12-cup muffin tin- for baking muffins. I love these pans from USA Bakeware linked here.
2. Muffin liners- to avoid burned edges. I love these bakery style parchment muffin liners linked here.
3. Kitchen scale (optional)– for accurate measuring, especially helpful with sourdough baking.
4. 1/4 cup scoop – for scooping batter. I love this scoop for muffins linked here.
5. Spatula- for combining ingredients.
6. Mixing bowls- for mixing batter, crumble, and icing.
7. Hand mixer or sturdy whisk- for mixing batter and filling.
8. Cooling rack– to cool muffins.

Gather Your Ingredients:

1. Apples- I recommend using Granny Smith, they’re tart and very sturdy for baking.
2. Lemon juice- keeps apples fresh and balances the sweetness.
3. Cinnamon and Cardamom- brings cozy warm spices to the muffins to balance the tart apples.
4. Vanilla Extract- brings out the rich spices and flavors glaze.
5. Brown sugar– Helps to sweeten the muffins and gives that fall flavor from the molasses. Used in the crumble too.
6. White sugar– Boosts sweetness and supports the rise and golden color. Used in the crumble.
7. Sourdough starter- (flat or past peak, can be cold or room temperature). Adds depth of flavor, moisture, and just a whisper of tang without making these muffins “sour”. Key for fermentation.
8. All-purpose flour- Gives the muffins structure while keeping it soft and cakey. You’ll also need flour for the crumble too.
9. Avocado Oil- Adds moisture and keeps the muffins soft and tender. You can substitute for any neutral cooking oil.
10. Sour Cream– Adds moisture and tang to balance sweetness and enhance tenderness of the crumb. You can also substitute for full-fat Greek yogurt.
11. Unsalted butter- Adds tenderness to muffins and binds the crumble to give it crisp buttery texture.
12. Eggs (room temperature)– provide structure and lift with moisture, works as a binder for ingredients.
13. Baking powder + Baking soda– Ensures the right rise and bakery-style domes for the muffins.
14. Salt- Balances sweetness and enhances all the other flavors.
15. Buttermilk or milk- creates a soft and tender muffin. You can also substitute with whole milk.
16. Powdered Sugar- sweetens and stabilizes the glaze. Don’t substitute for granulated white sugar or the icing will be grainy.
17. Milk– thins out glaze to help achieve correct consistency. You can also use cream or half and half.

Instructions

Step 1: Mix the Batter

Melt your butter in a microwave safe bowl and allow to cool gently.

In a large mixing bowl, whisk together the sourdough discard, buttermilk or milk, white sugar, brown sugar, eggs, melted butter, oil, sour cream and vanilla.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt.

Add dry ingredients to wet. Mix wet ingredients with a whisk or a hand mixer until everything is well combined. Do not overmix or your muffins will become tough.

Overnight Fermentation: Cover tightly with plastic wrap and refrigerate for 8–12 hours for added fermentation benefits. If baking same day, skip this step.

Step 2: Prepare the Apples

Continued Overnight Fermentation: If you fermented batter overnight, remove from the refrigerator and allow to come to room temperature for an hour to soften the batter.

Wash and peel your apples. Cut and dice into small 1/8 inch cubes. You don’t want your apples too large, or they won’t cook through.

Toss the apples into a bowl and coat with the lemon juice. Add the brown sugar, cinnamon cardamom, and flour to the bowl. Toss the apples to coat well, then allow to rest 10 minutes so the lemon juice starts to break down the apples.

Once apples have rested, add to your muffin batter and fold into the dough until apples are well incorporated.

Step 3: Make the Crumble

In a small bowl, melt butter needed for the crumble. Add the flour, white sugar, brown sugar, cinnamon, cardamom and salt to the melted butter. Using a spoon or your fingers, combine ingredients until butter has been incorporated and you have a crumbly mixture. Set aside for later.

Step 4: Assemble and Bake

Preheat oven to 425°F. Line a 12-cup muffin pan with parchment liners, and gently spray with cooking spray to avoid sticking.

Scoop 1/4 cup muffin batter into each muffin cup.

Top each muffin with 1 Tablespoon of crumble, and gently press down with your fingers to help crumble stick to the muffin tops.

Place the muffins in the oven and bake at 400°F for 6 minutes, then without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 18-20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.

Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Step 5: Make Drizzle and Glaze

Sift powdered sugar into a mixing bowl. Add vanilla and 1 Tablespoon of milk or half and half. Using a whisk, combine ingredients. If glaze is too thick, add 1 teaspoon of milk at a time until glaze is thick but pourable.

Drizzle fresh glaze over the tops of cooled muffins. Allow the glaze to rest 15 minutes to set before serving.

Yields 12 large muffins or 16 regular muffins

How to Store:

Room Temperature- Store muffins in an airtight container on counter for up to 3 days.

Refrigerator- store in an airtight container for up to 5 days. Gently warm before serving.

Freezer- individually wrap and freeze for up to 2 months. Allow to thaw at room temperature and gently reheat before serving.

FAQ’S

If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough apple recipes!

Sourdough Apple Recipes:

• Sourdough Apple Cinnamon Rolls
• Sourdough Apple Fritters
• Sourdough Apple Cider Donuts

Sourdough Apple Fritter Muffins

These Sourdough Apple Fritter Muffins are everything I adore about fall baking! Soft and tender with pockets of spiced apple, a butter crumble on top, and a sweet vanilla glaze that gives all the nostalgic apple fritter vibes.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Fermentation time 1 day d

Servings 16

Equipment

• Standard 12-cup muffin tin – for baking muffins.
• Muffin liners – to avoid burned edges.
• Kitchen scale (optional) – for accurate measuring, especially helpful with sourdough baking.
• 1/4 cup scoop – for scooping batter.
• Hand mixer or Whisk – for mixing batter.
• Spatula – for folding in apples.
• Mixing bowls – for mixing batter, crumble, and icing.
• Cooling rack – for cooling muffins.

Ingredients

  

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Wet Ingredients:

• ½ (120g) cup sourdough discard 100% hydration
• ⅔ (170g) cup whole milk or buttermilk
• ⅓ (80g) cup granulated white sugar
• 3 (40g) Tbsp packed light brown sugar
• 2 large eggs
• 4 (60g) Tbsp unsalted butter melted and cooled
• 1/4 (60g) cup avocado oil
• ⅓ (80g) cup sour cream or whole fat Greek yogurt
• 2 tsp vanilla extract

Dry Ingredients:

• 2 1/3 (275g) cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Apple Mixture:

• 2 Granny Smith apples peeled and diced small
• 1 ½ (15g) Tbsp lemon juice
• ⅓ (65g) cup light brown sugar
• 2 tsp cinnamon
• 1/4 tsp cardamom optional
• 1 (15g) Tablespoon flour

Crumble Topping:

• 6 (85g) Tbsp unsalted butter melted
• 2/3 (80g) cup all-purpose flour
• 1/3 (65g) cup light brown sugar
• 1/3 (65g) cup granulated sugar
• 1 1/2 tsp ground cinnamon
• 1/4 tsp cardamom optional
• 1/4 tsp sea salt

Vanilla Glaze:

• ½ (60g) cup powdered sugar
• 1-2 Tbsp milk or half and half
• ½ tsp vanilla extract

Instructions

 

Step 1: Mix the Batter

• Melt your butter in a microwave safe bowl and allow to cool gently.
• In a large mixing bowl, whisk together the sourdough discard, buttermilk or milk, white sugar, brown sugar, eggs, melted butter, oil, sour cream and vanilla.
  ½ (120g) cup sourdough discard, ⅔ (170g) cup whole milk, ⅓ (80g) cup granulated white sugar, 3 (40g) Tbsp packed light brown sugar, 2 large eggs, 4 (60g) Tbsp unsalted butter, 1/4 (60g) cup avocado oil, ⅓ (80g) cup sour cream, 2 tsp vanilla extract
• In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  2 1/3 (275g) cups all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt
• Add dry ingredients to wet. Mix wet ingredients with a whisk or a hand mixer until everything is well combined. Do not overmix or your muffins will become tough.
• Overnight Fermentation: Cover tightly with plastic wrap and refrigerate for 8–12 hours for added fermentation benefits. If baking same day, skip this step.

Step 2: Prepare the Apples

• Continued Overnight Fermentation: If you fermented batter overnight, remove from the refrigerator and allow to come to room temperature for an hour to soften the batter.
• Wash and peel your apples. Cut and dice into small 1/8 inch cubes. You don’t want your apples too large, or they won’t cook through.
  2 Granny Smith apples
• Toss the apples into a bowl and coat with the lemon juice. Add the brown sugar, cinnamon cardamom, and flour to the bowl. Toss the apples to coat well, then allow to rest 10 minutes so the lemon juice starts to break down the apples.
  1 ½ (15g) Tbsp lemon juice, ⅓ (65g) cup light brown sugar, 2 tsp cinnamon, 1/4 tsp cardamom, 1 (15g) Tablespoon flour
• Once apples have rested, add to your muffin batter and fold into the dough until apples are well incorporated.

Step 3: Make the Crumble

• In a small bowl, melt butter needed for the crumble. Add the flour, white sugar, brown sugar, cinnamon, cardamom and salt to the melted butter. Using a spoon or your fingers, combine ingredients until butter has been incorporated and you have a crumbly mixture. Set aside for later.
  6 (85g) Tbsp unsalted butter, 2/3 (80g) cup all-purpose flour, 1/3 (65g) cup light brown sugar, 1/3 (65g) cup granulated sugar, 1 1/2 tsp ground cinnamon, 1/4 tsp cardamom, 1/4 tsp sea salt

Step 4: Assemble and Bake

• Preheat oven to 425°F. Line a 12-cup muffin pan with parchment liners, and gently spray with cooking spray to avoid sticking.
• Scoop 1/4 cup muffin batter into each muffin cup.
• Top each muffin with 1 Tablespoon of crumble, and gently press down with your fingers to help crumble stick to the muffin tops.
• Place the muffins in the oven and bake at 425°F for 6 minutes, then without opening the oven, reduce the temperature to 350°F (175°C) and bake for another 18-20 minutes, until the tops are golden and a toothpick inserted in the center comes out clean.
• Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

Step 5: Make Drizzle and Glaze

• Sift powdered sugar into a mixing bowl. Add vanilla and 1 Tablespoon of milk. Using a whisk, combine ingredients. If glaze is too thick, add 1 teaspoon of milk at a time until glaze is thick but pourable.
  ½ (60g) cup powdered sugar, 1-2 Tbsp milk, ½ tsp vanilla extract
• Drizzle fresh glaze over the tops of cooled muffins. Allow the glaze to rest 15 minutes to set before serving.
• Enjoy your Sourdough Apple Fritter Muffins!

Notes

How to Store:

Room Temperature- Store muffins in an airtight container on counter for up to 3 days.

Refrigerator- store in an airtight container for up to 5 days. Gently warm before serving.

Freezer- individually wrap and freeze for up to 2 months. Allow to thaw at room temperature and gently reheat before serving.

Nutrition

Serving: 1muffinCalories: 340kcalCarbohydrates: 48gProtein: 4gFat: 15g

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