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–+ servings
sourdough apple butter muffin with Biscoff streusel

Sourdough Apple Butter Muffins

Brandon Cochran
5 from 9 votes
Sourdough Apple Butter Muffins use apple butter and sourdough discard to make an incredibly moist and delicious muffin. Diced apples are added to the batter and the muffins are topped with a crunchy Biscoff cookie streusel. This recipe is versalite- mix and match spices or use Graham Crackers for the streusel instead of Biscoff cookies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 Muffins
Ingredients Equipment Method Notes

Ingredients
  

Biscoff Streusel:
Sourdough Apple Butter Muffins:

Equipment

Instructions
 

  1. Make Biscoff Streusel:
    Use a food processor or hands to crumble the Biscoff cookies into a sandy texture. Mix the cookies, oats, cinnamon, and light brown sugar in a small bowl.
    Cut the butter into small cubes and toss into the bowl. Squeeze the streusel together until small clumps form. Cover the bowl and store in the refrigerator for up to 3 days.
    12 Biscoff Cookies, ½ cup Rolled Oats, ¼ cup Light Brown Sugar, ½ tsp Ground Cinnamon, 6 TBSP Unsalted Butter
  2. Preheat the oven to 400ºF (204ºC).
    Prepare the muffin pan using muffin/cupcake liners (the Tulip liners I recommend will help the muffins rise taller!). Alternatively, grease and flour the muffin pan.
  3. Mix Dry Ingredients:
    In a large bowl, mix the flour, salt, baking powder, baking soda, and spices.
    1 ½ cups All-purpose flour, ½ tsp Sea Salt, 1 tsp Baking Powder, 1 tsp Baking Soda, 1 tsp Ground Cinnamon, ¼ tsp Ground Ginger, ¼ tsp Ground Cardamom, ⅛ tsp Ground Cloves
  4. Mix Wet Ingredients:
    In a separate medium-sized bowl, whisk together the sourdough starter, apple butter, light brown sugar, vanilla extract, eggs, and melted butter.
    ¾ cup Sourdough Discard, ¾ cup Apple Butter, ½ cup Light Brown Sugar, 1 ½ tsp Vanilla Extract, 2 Eggs, 8 TBSP Unsalted Butter
  5. Dice Apples and Mix Muffin Batter:
    Dice the apple(s) and set aside.
    Pour the wet ingredients into the dry ingredients. Mix the muffin batter until you only see a few spots of flour remaining. Don't overmix.
    Use a spatula to gently fold in the diced apples.
    1 large Apple
  6. Bake:
    Distribute the muffin batter evenly in the muffin cups (a little more than ¼ cup in each muffin cup). Remove the cold streusel from the refrigerator and sprinkle it on top of the muffins.
    Bake the muffins at 400ºF (204ºC) for 16-20 minutes until the tops are lightly brown and a toothpick inserted into the middle comes out clean.
    Cool completely on a wire rack.

Notes

•Make your own homemade apple butter for this recipe!
•Be sure to follow my Sourdough Apple Butter Muffin Recipe Guide in my post for more detailed instructions, tips, and photos.
•These Sourdough Apple Butter Muffins will keep up to 3-4 days in a sealed container or zip-lock bag. To prevent sogginess, add a paper towel to the container.
•Freeze muffins in a single layer for up to a month. Defrost overnight in the refrigerator or heat in a microwave or oven.

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