Madara Bakes

There’s something special about a quiet weekend afternoon — the house feels calm, a fresh cup of coffee in hand, and the oven gently filling the air with the smell of apples and cinnamon. These sourdough discard apple muffins have quickly become my go-to weekend treat — the kind of bake that feels indulgent, yet still perfectly practical when you have leftover sourdough starter sitting in the fridge.

I’m not a big seasonal baker, but every now and then, I love a simple apple dessert. It’s comforting, unfussy, and always feels like a reward for the week behind me. And the best part? This recipe gives your sourdough discard a delicious new purpose — no waste, just warm, soft, apple-filled muffins with a golden crumble on top.

Why You’ll Love These Muffins

• Uses unfed sourdough discard — no waste and a subtle tang.
• Works perfectly with ripe starter too — no need to adjust.
• Quick to make, ready in under 30 minutes of prep.
• Soft, moist texture with chunks of sweet apple and a crisp golden crumble.
• Ideal for a weekend coffee treat or cozy breakfast bake.

A Note on Apples and Sweetness

I like to use sweet apples, as it lets me reduce the sugar in the recipe — a small change that lightens it up without losing that cozy sweetness. But honestly, I usually just use whatever apples I have on hand. This recipe is wonderfully flexible that way.

The Benefits of Using Sourdough Discard

Sourdough discard might just be one of my favorite secret ingredients. It adds flavor depth, extra moisture, and a gentle tang that pairs beautifully with sweet bakes.

It’s also a simple way to reduce food waste — instead of throwing away that bit of leftover starter, you can turn it into something delicious.

If you don’t have discard ready, a fully ripe, bubbly starter works perfectly too.

Sourdough Discard Apple Muffins

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Ingredients Method Notes

Ingredients

  

• 1 cup Sourdough Discard
• 1 1/2 cups All-purpose flour
• 1/2 cup Brown Sugar
• 1/4 Cup Granulated Sugar
• 1/2 tsp Baking soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 tsp Cinnamon
• 1/2 cup Milk I use oat milk, but you can use any
• 1/4 cup Vegetable Oil
• 1 Egg
• 1 tsp Vanilla Extract
• 1 1/2 cups Apples (peeled & diced)

Crumble

• 1/2 cup All-purpose flour
• 1/3 cup Brown suggar
• 1 tsp Cinnamon
• 1/4 cup Cold cubed butter

Method

 

1. Preheat your oven to 175°C (350°F) and line a 12-cup muffin tin with paper liners.
2. Mix the dry ingredients: In a separate bowl, combine flour, both sugars, baking soda, baking powder, salt, and cinnamon.
3. Whisk the wet ingredients: In another bowl, combine discard (or starter), milk, oil, egg, and vanilla extract.
4. Combine wet and dry ingredients until just mixed — don’t overmix. Fold in diced apples.
5. Fill the muffin cups evenly with batter. Bake for 15 minutes.
6. Prepare the crumble: In a bowl, mix flour, brown sugar, and cinnamon. Add cold butter cubes and rub with your fingertips until the mixture resembles coarse crumbs.
7. Add the crumble topping, then bake for another 10 minutes, or until the crumble is golden and set.
8. Cool slightly before serving. Enjoy the soft apple-filled centers and the crisp, golden crumble top.

Notes

• Don’t overmix the batter — this keeps your muffins soft and tender.
• Adjust sugar depending on your apple sweetness.
• Store in an airtight container for up to 3 days, or freeze for later.

I love enjoying one of these muffins with my afternoon coffee — that perfect little pause in the day.

If you try this recipe, I’d love to see it!
📸 Tag me on Instagram @madarabakesjersey and share your bake with me.