These sourdough apple cinnamon muffins are the perfect cross between healthy and delicious! They are made with honey instead of sugar, and the sourdough component brings a whole other level of health benefits. They have it all- moist, simple to make, and clean ingredients!
Sourdough Starter
“but I don’t do sourdough…”
You can! Did you know that by taking only about five minutes out of your day for seven days you can have a thriving starter that can be used to make amazing recipes like this and so much more?
It is definitely possible! and sooo easy.
You can read all about how in this blog post.
Fermenting Sourdough Apple Cinnamon Muffins
The fermentation step is completely optimal. However, fermentation has several benefits for these sourdough apple cinnamon muffins that you may want to consider!
- Fermentation helps break down the gluten for easier digestion. The fermentation process allows the gluten in the muffins to break down. This shortcuts the process of your body having to do all the work of breaking things down on its own. In fact, many people who have a gluten sensitivity intolerance find that they can eat sourdough because of the process of fermentation!
- The probiotic content multiplies. When you allow the muffin batter to ferment the already exponential probiotic content increases even more! These probiotics are amazing for your gut health.
- Light, airy muffins. Allowing the dough to ferment also creates those delicious sourdough bubbles that make sourdough everything it is!
To add the fermentation step to this sourdough apple cinnamon muffin recipe simply allow the batter to rest on the counter or in the refrigerator for up to twelve hours and as little as four. A great way to do this is to make the batter before bed and allow the fermenting to take place while you are sleeping. This way no time is lost in the fermenting process and you still receive all the benefits!
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Making Your Sourdough Apple Cinnamon Muffins with Only Natural Sugar
This muffin recipe is designed specifically to be made with only natural sugar. For health reasons we bake, cook, and use mostly only natural forms of sugar such as honey, maple syrups, etc. Organic cane sugar is the only exception on our from scratch kitchen.
We have found that the way to achieve the best results is to mix up the forms of natural sugar into recipes. For example, mixing honey and maple syrup gives a very “sugar” like taste that you are used to in processed things we often eat today. Experimenting with all the different forms in different recipes can be so fun and help you find what is just right for the recipe you are trying to convert to a “natural sugar” recipe.
Switching to only natural sugar does not have to be boring! Things do not have to taste bland and your good choices do not have to leave your taste buds dissatisfied. Try this recipe and see if I am wrong!
Get this recipe for Sourdough Blueberry Muffins also made with only natural sugar!
Sourdough Apple Cinnamon Muffin Ingredients
The ingredients for sourdough apple cinnamon muffins are simple and inexpensive. I highly recommend purchasing organic ingredients from Thrive Market! They are my one stop shop for affordable, natural ingredient groceries that I use for baking, snacking, toxin free cleaning, and more!
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- sourdough starter- active or discard starter may be used for this recipe.
- warm water
- butter
- honey
- eggs
- vanilla extract
- baking powder
- salt
- cinnamon
- unbleached all-purpose flour- bleached can be used with similar results but you will never find me recommending it.
- apples- recipe calls for two, however you can adjust this to taste. Use one less for a bread-like muffin with fewer apple chunks or one more apple to make it more fruity.
Apple Cinnamon Muffin Storage
One of my favorite things about this recipe is the fact that they can be made and frozen for a quick snack later! Muffins can be stored in the freezer for up to three months. Simple take out, thaw and heat if desired. You can also store the muffins in an airtight container for up to five days at room temperature or seven days in the refrigerator.
Let me know what you think about this recipe in the comments! If you have any questions I am always happy to answer. I hope you enjoy this recipe- don’t forget to share! Don’t forget to join the email list so you never miss a post.
Sourdough Apple Cinnamon Muffins
Ingredients
- 1/2 cup sourdough starter (can be active or discard)
- 1/2 cup warm water
- 1 cup butter softened
- 1/2 cup honey
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 tsp salt
- 2 tsp cinnamon
- 2 cups all-purpose flour
- 2 large apples peeled and diced
Topping (optional-sugar free)
- 1 cup oats
- 3 tbsp honey
Topping (optional-non sugar free)
- 1/4 cup organic cane sugar (for sprinkling)
Instructions
- Preheat oven to 350℉
- Combine sourdough starter and warm water while you soften butter.
- Mix starter/water mixture, butter, honey, eggs, and vanilla until well combined.
- In a separate container mix baking powder, salt, cinnamon, and all-purpose flour.
- Slowly add flour mixture to wet ingredients until everything has been mixed together. (If using a stand mixer you can just dump all the flour mixture in at once.)
- Add in diced apples last.
- Scoop muffin batter into a muffin pan (I like to use liners for easy clean up but if your pan is properly greased it is not necessary). Fill nearly to the top.
- If you desire to top the muffins with sprinkle topping mixture of your choice on the the muffin batter. Sugar Free Topping: mix oats and honey together with a fork, then top before baking.
- Bake on 350℉ for 15-20 minutes or until a toothpick inserted in the center comes out clean.
