Last Updated on mars 18, 2025 by Sarah
Sourdough Apple Oat Muffins make a wholesome addition to your normal breakfast rotation. Lightly spiced, packed with apples and the hearty goodness of oats, they’re a delicious way to stay full until lunch. These muffins also make a cosy companion to a cup of tea or coffee on a crisp autumn afternoon. Why not give them a try this season?
The addition of sourdough discard adds a huge amount of flavour as well as health benefits regarding digestibility. If you want to increase these health benefits, mix the batter together in the evening and leave to ferment overnight. Add the apples and baking powder in the morning and you will have a tasty, fresh muffin that is gentle on your gut.
Ingredients Needed to Make Sourdough Apple Oat Muffins
- 100g sourdough starter (discard or active)
- 2 eggs
- 1tsp vanilla extract
- 100g oats
- 150g whole wheat flour
- 200g granulated cane sugar
- 125g neutral flavoured oil (I like to use avocado oil)
- 60g milk
- 1/4 de cuillère à café de sel
- 1 1/2tsp baking powder
- 4 small apples (or 2 large apples), grated
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp all spice
Sourdough Starter
This recipe works well with either discard or fed and active starter. The starter will not actually help the muffins to rise, but it does add flavour and health benefits.
If you do not have any sourdough starter, you can increase the milk to 125ml.
Oats
I like to use rolled oats for this recipe, I find that the texture is better.
Flour
These muffins work well with whole wheat flour, but I have made them with all purpose (plain) flour in the past. Using whole wheat flour adds flavour and plenty of fibre, making the muffins even better for you, but if you only have plain, all purpose flour, you can definitely use that and get great results!
Sucre
I like to use granulated raw cane sugar for this recipe. I do try and avoid white sugar if I can, since it is a highly processed product, but you can replace the cane sugar for white sugar if you prefer.
Oil
Again, in an effort to avoid highly processed foods, I prefer to use avocado oil. However, sunflower or other vegetable oils will work well too.
Lait
If you cannot eat dairy, any kind of milk (almond, coconut…) will work.
If you do not have a sourdough starter, increase the milk to 125 ml.
Apples
I prefer to use firm apples for this recipe, as they keep their texture when cooked. Gala apples work really well for this, although you might want to go for an apple that has a sharper taste, in which case I would suggest the Fuji variety.
Spices
These muffins are very mildly spiced. You can increase the amount if you prefer to have more of a spicy punch, but I like these gentle flavours that remind me immediately of Autumn.
How to Make Sourdough Apple Oat Muffins
This is such a simple recipe – it only requires one bowl and if you use a stand mixer, it’s even easier!
Preheat your oven to 180°C.
Place muffin cases in a muffin tin, or place a silicone muffin tin on a baking tray.
Grate your apples. I buy organic apples which mean that I can leave the skin on – this adds a lot of extra vitamins to the muffins, as well as some texture!
Next, mix all of your ingredients together in a bowl. This is very easy to do by hand as the muffin batter is very liquid. I like to mix all of the batter ingredients together first and then add the apples at the end.
If you would like to ferment your batter over night in order for it to be easier to digest, I suggest that you mix all of the ingredients together EXCEPT for the baking powder and apples. Leave it to ferment in the fridge for at least 6 hours. When you are ready to bake your muffins, remove the mixture from the fridge and add the freshly grated apples and baking powder, making sure to mix in the baking powder really well so that it is evenly distributed.
Using a large cookie scoop, fill your muffin cases to about 3/4. Bake in the oven for 25 minutes or until a skewer comes out clean when you prick the muffin.
Serve warm or cold for breakfast, as a dessert with some whipped cream or ice cream, or for a mid-afternoon snack with a hot drink. These muffins are delicious any time of day!
Variations
I really enjoy these muffins just as they are, however, you might like to experiment with some different flavours:
- Using different apples with alter the flavour of the finished product – try experimenting with a more acidic variety to give more of a kick to your muffins. Alternatively, you can use an apple that does not hold its shape when cooked, which will give a softer, more unified texture to your muffins.
- Try adding some raisins for some extra sweetness
- Add a streusel crumble topping for a more decadent muffin that would be perfect for a dessert (to make streusel topping, rub together flour, sugar and butter at a 2:2:1 ratio with a little bit of salt, sprinkle on top of the muffins before baking).
- Adding a few walnut or pecans would add extra flavour, as well as more nutrients.
- Try some different spice mixes – I think a little bit of ginger would taste really good in there too!
How to Store Sourdough Apple Oat Muffins
You can store these Sourdough Apple Oat Muffins for about 5 days in an air-tight container at room temperature. They also freeze very well. They are best defrosted at room temperature, but be aware that this could take an hour or two, so make sure you take them out of the freezer the night before if you want to have them for breakfast!
This is such an easy, healthy, tasty and versatile recipe, I hope you will give it a go! If you do, drop me a note in the comments and add a photo of your finished product if you can! I’d love to hear from you 🙂
These muffins are not gluten free, if you are looking for a similar gluten free option, I have an amazing Gluten Free Apple Cake for you to try!
If you are looking for some fun muffin cases that make your baked goods look really professional, I’ve just tried out these and I’m really enjoying using them!
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Sourdough Apple Oat Muffins
Ingrédients
- 100 g levain discard or active
- 2 eggs
- 1 cuillère à café extrait de vanille
- 100 g oats
- 150 g all purpose plain flour
- 200 g granulated cane sugar
- 125 g neutral flavoured oil I like to use avocado oil
- 60 g milk
- 1/4 cuillère à café sel
- 1 1/2 cuillère à café poudre à lever
- 4 small apples or 2 large apples, grated
- 2 cuillère à café ground cinnamon
- 1/4 cuillère à café ground cloves
- 1/4 cuillère à café all spice
Instructions
- Preheat your oven to 180°C.
- Place muffin cases in a muffin tin, or place a silicone muffin tin on a baking tray.
- Grate your apples. I buy organic apples which mean that I can leave the skin on – this adds a lot of extra vitamins to the muffins!
- Next, mix all of your ingredients together in a bowl. This is very easy to do by hand as the muffin batter is very liquid. I like to mix all of the batter ingredients together first and then add the apples at the end.
- If you would like to ferment your batter over night in order for it to be easier to digest, I suggest that you mix all of the ingredients together EXCEPT for the baking powder and apples. Leave it to ferment in the fridge for at least 6 hours. When you are ready to bake your muffins, remove the mixture from the fridge and add the freshly grated apples and baking powder, making sure to mix in the baking powder really well so that it is evenly distributed.
- Using a large cookie scoop, fill your muffin cases to about 3/4. Bake in the oven for 25 minutes or until a skewer comes out clean when you prick the muffin.
- Serve warm or cold for breakfast, as a dessert with some whipped cream or ice cream, or for a mid-afternoon snack with a hot drink. These muffins are delicious any time of day!
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