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applesauce mulberry sourdough discard muffins cooling on a cookie rack with some mulberries scattered around

Sourdough Applesauce Muffins

Old-fashioned applesauce muffins made with sourdough discard and topped with buttery streusel topping.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Serving Size 12 jumbo muffins OR 18 regular muffins

Equipment

  • 12 cup jumbo muffin pan

Ingredients

For the muffins

  • ½ cup butter, softened
  • 1½ cup brown sugar or rapadura
  • 2 eggs, beaten
  • ½ tsp fine sea salt
  • 1½ tsp cinnamon
  • ½ cup sourdough discard
  • ¾ cup thick applesauce
  • 1 cup whole wheat flour
  • 1¼ cup white flour
  • 1 tsp baking soda + 2 Tbsp hot water
  • 1 cup grated apples
  • 1 cup blackberries (optional)

For the streusel topping

  • 3 Tbsp cold butter, cubed
  • 3 Tbsp brown sugar
  • ⅓ cup flour
  • 2 Tbsp rolled oats
  • a pinch of salt

Instructions

  • Preheat your oven to 180°C/350°F. In a large bowl, cream together the softened butter and the sugar.
  • Add the eggs, salt, cinnamon, and sourdough discard to the bowl. Mix well.
  • Next stir in the applesauce.
  • Add the whole wheat flour and the white flour to the batter and mix until smooth, with no lumps.
  • In a small cup, combine the baking soda with 2 tablespoons of hot water. Pour it into the batter and mix in well.
  • Fold in the grated apples and blackberries, being gentle so the berries don’t get squashed.
  • Grease the muffin cups liberally with oil or butter, then fill them 2/3 full with the muffin batter.
  • To prepare the old-fashioned streusel topping, combine sugar, flour, oats, and a pinch of salt in a mixing bowl. Cut in the chilled butter, rubbing it in with your hands until you have a crumbly mixture that resembles coarse breadcrumbs.
  • Top each muffin with about 1 tablespoon of the streusel topping.
  • Bake the muffins in the preheated oven for 12-15 minutes until risen and golden-brown on top.
  • Let them sit in the muffin cups until cool enough to handle, then gently transfer them to a cookie rack to finish cooling off.
  • These muffins are delicious served warm with some butter or whipped cream.

Notes

  • My preferred way to store this muffins is in an airtight container in the fridge. Make sure to place a paper towel on the bottom of the container to absorb any moisture. They can be kept this way for up to 5 days.
  • You can also freeze them in ziplock bags for up to 3 months.