Apple Walnut Sourdough Muffins
Apple Walnut Sourdough Muffins
Apple Walnut Sourdough Muffins are absolutely delicious! Made with a sourdough starter, chopped walnuts and the best part, shredded apples. I love the fact that this recipe uses shredded apples instead of the usual diced apples. Shredded apples give the muffins extra moisture, while adding that classic apple flavor. If you don’t care for walnuts, raisins or even dates would be great substitutes. Of course, Apple Walnut Sourdough Muffins have that distinctive ‘sourdough’ tang that all sourdough lovers love.
Jumbo Muffin Tin
Sourdough; Sourdough Bread
A bread with a slightly sour, tangy flavor created by using a special yeast starter as the leavener. San Francisco is known for its superior sourdough bread and many food stores in the area and now online sell packages of dry sourdough starter for home bread baker. Though most sourdoughs are made from all-purpose flour, there are many delicious variations including those made with whole-wheat or rye flour.
Airborne Yeast Starter
Prior to the evolution of commercially available baking powders and yeasts during the 19th century, yeast starters were the leaveners used in bread making. Such starters are a simple mixture of flour, water and airborne yeast. This mixture is set aside in a warm place until the yeast ferments and the mixture is bubbly. A portion of the starter is removed and used as the base and the base and leavener for recipes.
Once fermented, air-borne yeast starters, the most famous being sourdough, can be kept going in the right environment for years. Simply by adding equal parts flour and water. Herman starter is made up of a honey or sugar sweetened starter used primarily for sweet breads. Starter should be refrigerated and can be store this way indefinitely as long as its replenished every 2 weeks.
Before suing or replenishing, the starter should be brought to room temperature. If a starter turns orange or pink and develops an unpleasant acrid odor, undesirable bacteria has invaded the starter and the mixture must be discarded. Two cups of active bubbly starter can be substituted for each package of yeast called for in a recipe.
Apple Walnut Sourdough Muffins
- 1/4 cup butter, room temperature
- 1/2 cup sugar and brown sugar
- 1 egg
- 1/4 cup milk
- 1 cup active sourdough starter
- 1 1/2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 cup finely grated apples
- 1/2 cup chopped walnuts
- jumbo muffin pan
- Preheat the oven to 350°
- Spray a jumbo (6) muffin tin with non-stick spray or lightly grease using solid shortening.
- In a large bowl, cream butter and sugars together until it becomes pale. This will take several minutes. Add egg and milk, mix well. Add the starter, flour, baking soda, spices and salt. Stir just until combined. Do not over mix the batter. Gently stir in the apples and walnuts. Half fill your muffin cups with batter. Bake for 20 to 25 minutes or until toothpick inserted in the center comes out clean.
Here are a few more breakfast ideas to start your day off right. Banana Walnut Sourdough Scones, Jumbo Banana Muffins and Motts Morning Glory Bread.
28 Comments on “Apple Walnut Sourdough Muffins”
These are really good muffins but I’m trying to make them and there are so many pop up’s that I can’t get to the recipe! So frustrating!
I sent you the recipe via email:)
These muffins were delicious. I had to much batter so my muffin tins were3/4 full before baking they still came out fantastic.I didn’t add anything but apples for the fruit. Will definitely make again!!
These muffins turned out absolutely delicious! My kids loved them. This was my first recipe using sourdough starter and I’m so glad it turned out well. Thanks!
Thanks for your comment Alice! Any of the recipes by Kathy D. turn out:) Lynn
Love this recipe, I am new to the sourdough community, however not to baking and experimenting. I made these last week with my own spin. Took out the milk and Apple’s and replaced with 1 cup of Apple sauce. Excellent! A family favorite already.
This is real good
One of my favorites! Lynn
In the ingredients list, the amount of sugar is unclear. Should it be 1/2 c. each of granulated sugar and brown sugar? Or is it 1/4 c. each of granulated sugar and brown sugar combined to make a 1/2 c. ?
Yes, 1/2 cup of each. sugar and brown sugar.
I used just 1/2 cup coconut sugar and substituted apple sauce for the 1/4 cup
butter. Sprinkled a little cinnamon and coconut sugar on top for some crunch. Turned out great not too sweet!
These were the most moist muffins I have ever made. I made the recipe as stated – I believe one should try recipes as written first, then make modifications if one feels they are needed (especially before critiquing ) and guessed that you meant 1/2 cup of each sugar. I used regular sized muffin pans though as my intent was to share with neighbors. I even had an elderly friend call me and said hers were “all gone” and could I bring more. Quite the compliment in my opinion. Thanks again for sharing this delicious recipe.
Thank you so much for dropping by and I’m so glad you liked the muffins. I too make recipes as stated the first time around and then tweak them if need be later. Muffins and scones are a favorite of mine:) Enjoy your day! Lynn
I really loved this re cope . I used pecans and added a few raisins.
This is one of my favorites too. Thanks so much for stopping and dropping me a line:) Lynn
Can this recipe be substituted with pears?
Though I’ve never substituted pears I can’t say for certain but since I’m a big fan of pears I would say give it a go:) Lynn
I was very happy with my results. Instead of 1/2 cup sugar and 1/2 cup brown sugar, I used 1/3 cup each of sugar, brown sugar and Monk Fruit powder. The result was very good and with some savings on calories.
I got off to a bad start with this recipe by not making up enough active starter. Everything else I’ve made with sd is measured in grams. I made more and waited again overnight. I used a flax egg and cut the sugar back to 1/3 cup each of brown sugar and xylitol. I wondered with the apple if applesauce could be substituted for the finely grated apple as it was very wet anyway. They tast great and are very light in texture. I may put some oats in there next time.
I was too lazy to make muffins so I baked as a coffee cake. So yummy and moist!
Hello Christina, what a super idea!! Wish I would have thought of that:) Lynn
Delish! Perfect proportion of sourdough to flour. I made a few minor mods:
* 1/4 cup avocado oil for butter
* I only used about 1/3 cup of mixed brown and white sugar
Thank you for a great recipe in the time of sourdourgh!
Can the apple be chopped instead of shredded?
It certainly can
So glad you stopped. It is 1/2 cup sugar and 1/2 cup brown sugar. Enjoy and thanks for stopping by:) Lynn
Can’t Wait to try out this recipe. Can you please clarify the sugar portions. is it 1/2 cup each of sugar and brown sugar? Or 1/2 cup total of combined sugar and brown sugar?