Sourdough Apple Cider Muffins

35 mins
Serves 12
https://littlespoonfarm.com/sourdough-apple-cider-muffins-recipe/

Directions

  1. 1Preheat the oven to 375°F. Grease a 12-count muffin tin with cooking spray or line with muffin liners.
  2. 2Preheat the oven to 375°F. Grease a 12-count muffin tin with cooking spray or line with muffin liners.
  3. 3Preheat the oven to 375°F. Grease a 12-count muffin tin with cooking spray or line with muffin liners.
  4. 4Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat.
  5. 5Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat.
  6. 6Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat.
  7. 7Let the apple cider cook, stirring every so often, until it’s reduced to about ¼ cup (60g/ml) and slightly darker in color (this will take roughly 20 minutes).
  8. 8Let the apple cider cook, stirring every so often, until it’s reduced to about ¼ cup (60g/ml) and slightly darker in color (this will take roughly 20 minutes).
  9. 9Let the apple cider cook, stirring every so often, until it’s reduced to about ¼ cup (60g/ml) and slightly darker in color (this will take roughly 20 minutes).
  10. 10Pour the reduced apple cider into a heat-safe bowl or a glass measuring cup and let it cool to room temperature before using.
  11. 11Pour the reduced apple cider into a heat-safe bowl or a glass measuring cup and let it cool to room temperature before using.
  12. 12Pour the reduced apple cider into a heat-safe bowl or a glass measuring cup and let it cool to room temperature before using.
  13. 13In a medium bowl, whisk together the cooled apple cider, sourdough discard, melted butter, light brown sugar, egg, applesauce, and grated apples.
  14. 14In a medium bowl, whisk together the cooled apple cider, sourdough discard, melted butter, light brown sugar, egg, applesauce, and grated apples.
  15. 15In a medium bowl, whisk together the cooled apple cider, sourdough discard, melted butter, light brown sugar, egg, applesauce, and grated apples.
  16. 16In a separate, larger bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and apple pie spice.
  17. 17In a separate, larger bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and apple pie spice.
  18. 18In a separate, larger bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and apple pie spice.
  19. 19Pour the wet ingredients into the dry ingredients and mix together until fully incorporated.
  20. 20Pour the wet ingredients into the dry ingredients and mix together until fully incorporated.
  21. 21Pour the wet ingredients into the dry ingredients and mix together until fully incorporated.
  22. 22Scoop the muffin batter evenly into the 12 muffin wells, filling each one about 2/3 full.
  23. 23Scoop the muffin batter evenly into the 12 muffin wells, filling each one about 2/3 full.
  24. 24Scoop the muffin batter evenly into the 12 muffin wells, filling each one about 2/3 full.
  25. 25Bake for 22-25 minutes or until a toothpick in the center of the muffins comes out clean.
  26. 26Bake for 22-25 minutes or until a toothpick in the center of the muffins comes out clean.
  27. 27Bake for 22-25 minutes or until a toothpick in the center of the muffins comes out clean.
  28. 28Let the muffins cool for 5-10 minutes before transferring them to a wire rack to cool completely.
  29. 29Let the muffins cool for 5-10 minutes before transferring them to a wire rack to cool completely.
  30. 30Let the muffins cool for 5-10 minutes before transferring them to a wire rack to cool completely.
  31. 31In a small bowl, microwave 2 tablespoons of butter in short intervals until fully melted.
  32. 32In a small bowl, microwave 2 tablespoons of butter in short intervals until fully melted.
  33. 33In a small bowl, microwave 2 tablespoons of butter in short intervals until fully melted.
  34. 34In a separate bowl, combine the granulated sugar and ground cinnamon.
  35. 35In a separate bowl, combine the granulated sugar and ground cinnamon.
  36. 36In a separate bowl, combine the granulated sugar and ground cinnamon.
  37. 37Dip the tops of each muffin into the melted butter and then dip into the sugar-cinnamon mixture.
  38. 38Dip the tops of each muffin into the melted butter and then dip into the sugar-cinnamon mixture.
  39. 39Dip the tops of each muffin into the melted butter and then dip into the sugar-cinnamon mixture.

Ingredients

  • 1 cup apple cider
  • 1 cup apple cider
  • 1 cup apple cider
  • 0.5 cup sourdough discard
  • 0.5 cup sourdough discard
  • 0.5 cup sourdough discard
  • 6 tablespoons unsalted butter, melted
  • 6 tablespoons unsalted butter, melted
  • 6 tablespoons unsalted butter, melted
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 cup light brown sugar
  • 1 large egg
  • 1 large egg
  • 1 large egg
  • 0.5 cup applesauce
  • 0.5 cup applesauce
  • 0.5 cup applesauce
  • 2 medium apples, peeled, cored, and shredded
  • 2 medium apples, peeled, cored, and shredded
  • 2 medium apples, peeled, cored, and shredded
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 tablespoon apple pie spice
  • 1 tablespoon apple pie spice
  • 1 tablespoon apple pie spice
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 0.33 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cinnamon
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter
  • 2 tablespoons unsalted butter

Equipment

12-count muffin tincooking spraymuffin linerssmall saucepanheat-safe bowlglass measuring cupmedium bowllarge bowlwire rackmicrowave

Tips

  • For the best results, weigh your ingredients with a kitchen scale for precise, consistent measurements.
  • Leftover muffins can be stored in an airtight container at room temperature for 3-4 days or in the fridge for up to a week.
  • To freeze, cool muffins completely, wrap each in plastic wrap, then place in a freezer-safe bag or container and freeze for up to 3 months.
  • To reheat, thaw frozen muffins at room temperature, then microwave in short 10-second intervals until warm and soft.
  • To make apple pie spice from scratch, combine 2 and ¼ teaspoons ground cinnamon, ¼ teaspoon ground allspice, ¼ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.