Sourdough Fall Muffins are a delightful way to bring a little bit of autumn into your kitchen. These muffins are soft and fluffy with a slight tang from the sourdough, perfectly balanced with warm fall spices like cinnamon and nutmeg. I love the way the flavors come together with bits of apple and a touch of brown sugar, giving each bite a cozy, comforting taste.
I always enjoy making these muffins when the weather starts to cool down because the smell of the spices baking fills the whole house and makes everything feel extra homey. If you have a sourdough starter on hand, this is a great recipe to use up some of the discard while creating something tasty and unique. It’s a simple way to add that little twist to regular fall muffins that everyone will appreciate.
My favorite way to eat these muffins is warm, straight from the oven with a pat of butter melting on top. They’re perfect for breakfast with a cup of coffee or as an afternoon snack. Sometimes I even pack them in lunchboxes or bring them to fall gatherings, and they always disappear quickly. These muffins really bring a taste of autumn to any day, no matter the weather outside.
Key Ingredients & Substitutions
Sourdough Starter: Using sourdough gives a nice tang and moist texture. You can use discard or active starter—both work well. If you don’t have sourdough, try plain yogurt as a substitute for moisture and slight tang.
Apples: Fresh apples add sweetness and moisture. I suggest tart varieties like Granny Smith, but Fuji or Honeycrisp also work nicely. You can swap with grated carrots for a twist.
Spices: Cinnamon and nutmeg are classic fall flavors. If you don’t have ground cloves, just skip them or add a pinch of ginger for warmth.
Oil or Butter: Both work fine—oil keeps muffins moist, butter adds richness. If dairy-free, use vegetable or coconut oil.
Glaze: The powdered sugar glaze adds extra sweetness and helps the muffins look inviting. You can leave it off or drizzle honey instead. For a seasonal touch, try mixing in a bit of maple syrup.
How Do You Make Sure Your Muffins Stay Moist and Fluffy?
Moisture and tenderness come from not overmixing and balancing wet and dry ingredients.
- Mix wet ingredients (including sourdough starter) until smooth, so the batter is even.
- When adding flour and spices, fold gently. Stop mixing as soon as the dry ingredients disappear; lumps are okay.
- Use sourdough discard or milk to keep batter moist.
- The chopped apple adds natural moisture, so don’t skip it.
- Don’t overbake — check with a toothpick at 20 minutes to avoid drying out.
Following these tips keeps muffins fluffy with a soft crumb and that hint of sourdough tang.
Equipment You’ll Need
- 12-cup muffin tin – I like using this to get evenly baked muffins and easy removal.
- Parchment tulip liners – add a pretty touch and make cleanup simple; the photo shows how cute they look.
- Mixing bowls – one large for wet ingredients and one medium for dry, so you can combine everything easily.
- Whisk or spatula – for mixing the batter smoothly without overworking it.
- Toothpick or cake tester – to check for doneness without guessing.
- Measuring cups and spoons – for precise measurements of ingredients and spices.
Flavor Variations & Add-Ins
- Swap apples for grated carrots, zucchini, or pumpkin puree for different moisture and flavor profiles.
- Use chopped pecans, walnuts, or toasted almonds instead of or alongside walnuts for added crunch.
- Mix in dried cranberries, raisins, or chopped dried apricots for extra sweetness and tartness.
- Adjust spices: add a pinch of ginger or allspice to enhance fall flavors.
Sourdough Fall Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (discard or active), unfed or fed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ teaspoon salt
- ½ cup brown sugar, packed
- 1 large egg
- ½ cup milk (whole or buttermilk)
- ¼ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 medium apple, peeled, cored, and finely chopped or grated
- ½ cup chopped walnuts or pecans (optional)
- ½ cup raisins or dried cranberries (optional)
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- 1 tablespoon caramel sauce (optional, for drizzling)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare the batter, 20-25 minutes to bake, plus 10 minutes for cooling and glazing. So, plan for roughly 40 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or use parchment tulip liners for a fancy look like in the photo.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, optional cloves, and salt. This helps all the spices and leavening spread evenly in your muffins.
3. Combine Wet Ingredients:
In a large bowl, mix the sourdough starter and brown sugar until well blended. Add the egg, milk, oil or melted butter, and vanilla extract. Stir until smooth and creamy.
4. Mix Wet and Dry Ingredients:
Gently fold the dry ingredients into the wet mixture. Be careful not to overmix—stop as soon as the flour disappears and the batter looks just combined to keep your muffins light and fluffy.
5. Add Apples and Optional Mix-ins:
Fold in the chopped or grated apple, nuts, and dried fruit if you’re using them. These add texture and natural sweetness that makes the muffins extra delicious.
6. Fill Muffin Cups and Bake:
Spoon the batter evenly into your lined muffin cups, filling each about ¾ full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze:
Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. Whisk the powdered sugar, milk, and vanilla until smooth to make the glaze. Drizzle the glaze over the cooled muffins.
8. Optional Caramel Drizzle:
If you want a little extra sweetness and a pretty look, drizzle caramel sauce over the glaze—just like in the photo!
9. Enjoy!
Serve your muffins warm or at room temperature. The moist, spiced sourdough muffins are perfect for fall mornings or cozy afternoon treats.
Can I Use Frozen Apples in These Muffins?
Yes! Just make sure to thaw and drain them well before adding to the batter so excess moisture doesn’t affect the texture.
Can I Make These Muffins Dairy-Free?
Absolutely—use a plant-based milk like almond or oat milk, and substitute vegetable oil for butter to keep them dairy-free.
How Should I Store Leftover Muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days, or freeze them individually wrapped for up to 2 months.
Can I Skip the Glaze?
Definitely! The muffins are delicious on their own; the glaze just adds sweetness and a pretty finish, so feel free to leave it out if you prefer a less sweet option.
