Sourdough Apple Cider Muffins
35m
Serves 12
Directions
- 1Preheat the oven to 375°F. Grease a 12-count muffin tin with cooking spray or line with muffin liners.
- 2Pour the apple cider into a small saucepan and bring it to a gentle simmer over medium heat.
- 3Let 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).
- 4Pour the reduced apple cider into a heat-safe bowl or a glass measuring cup and let it cool to room temperature before using.
- 5In a medium bowl, whisk together the cooled apple cider, sourdough discard, melted butter, light brown sugar, egg, applesauce, and grated apples.
- 6In a separate, larger bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and apple pie spice.
- 7Pour the wet ingredients into the dry ingredients and mix together until fully incorporated.
- 8Scoop the muffin batter evenly into the 12 muffin wells, filling each one about 2/3 full.
- 9Bake for 22-25 minutes or until a toothpick in the center of the muffins comes out clean.
- 10Let the muffins cool for 5-10 minutes before transferring them to a wire rack to cool completely.
- 11In a small bowl, microwave 2 tablespoons of butter in short intervals until fully melted.
- 12In a separate bowl, combine the granulated sugar and ground cinnamon.
- 13Dip the tops of each muffin into the melted butter and then dip into the sugar-cinnamon mixture.
Ingredients
- 1 cup apple cider
- 0.5 cup sourdough discard
- 6 tablespoons unsalted butter, melted
- 1 cup light brown sugar
- 1 large egg
- 0.5 cup applesauce
- 2 medium apples, peeled, cored, and shredded
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon apple pie spice
- 0.33 cup granulated sugar
- 2 teaspoons ground cinnamon
- 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.
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