# Sourdough Apple Cider Muffins

This is the best sourdough apple cider muffin recipe made with leftover sourdough starter discard, these muffins are quick, easy to make, and covered with a cinnamon-sugar topping!

- Servings: 12 servings
- Total time: 35 min
- Cuisine: American
- Category: Baked Goods
- Language: en

## 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

## Instructions

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

## Equipment

- 12-count muffin tin
- cooking spray
- muffin liners
- small saucepan
- heat-safe bowl
- glass measuring cup
- medium bowl
- large bowl
- wire rack
- microwave

## 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.

## Source

- Original video: https://littlespoonfarm.com/sourdough-apple-cider-muffins-recipe/
- Recipe page: https://www.cliprecipe.com/recipe/0adefa8c-419b-4b02-9eb2-d9d55aa1bd55
- Extracted: 2026-03-03

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt