Apple Walnut Sourdough Muffins

by Lynn // June 21, 2017

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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.

apple walnut

Jumbo Muffin Tin

I like to make Apple Walnut Sourdough Muffins in my super, duper, jumbo muffin tin. One muffin will be all that you’ll need to eat for breakfast, that’s for sure. These babies are huge and packed full of flavor. All you’ll need is a cuppa hot coffee or tea to wash it down. Enjoy one of these jumbo muffins in the car on your way to work or with your morning coffee. Perfect to munch on while in the car on your way to the Saturday Farms Market.

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.