Apple Sourdough Muffins with Crumb Topping

Prep Time:20

Cook Time:25

1 ½ cups (187 g) all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
½ cup (113 g) unsalted butter, softened to room temperature
½ cup (100 g) packed light or dark brown sugar
¼ cup (50 g) granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
½ cup (125 ml) milk (dairy or non-dairy), at room temperature
½ cup (125 g) sourdough discard, at room temperature
1 ½ cups (180 g) peeled & chopped apples (cut into ½-inch chunks; about 2 large apples)

Preheat oven to 425°F (220°C). Line a muffin tin with muffin liners or lightly grease.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes on medium speed.
Beat in the eggs, vanilla, milk, and sourdough discard. Mix until well combined.
Gradually mix the dry ingredients into the wet ingredients. Stir until just combined—don’t overmix.
Peel and chop apples into ½-inch chunks. Gently fold into the batter.
In a small bowl, preparing the crumb topping. Mix flour, brown sugar, white sugar, and cinnamon. Stir in melted butter until crumbly.
Scoop the batter into the muffin cups, filling almost to the top. Sprinkle with crumb topping and press it down lightly.
Bake at 425°F for 5 minutes, then (without opening the oven) reduce the temperature to 350°F and bake for another 18–22 minutes, or until a toothpick comes out clean.
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Once completely cool, drizzle with vanilla glaze.

Consider measuring your flour by grams instead of using cups. If you don’t have a kitchen scale, you can use the scoop and level method to measure your flour accurately. Start by fluffing up the flour in the bag with a spoon. Then, scoop it into your measuring cup until it’s heaping. Use a butter knife to level it off. This method ensures you get the right amount of flour, because if you scoop straight from the bag with the measuring cup, you might end up with way more flour than you need (and that can throw off your muffins!).
Be sure to use room temperature eggs, butter, milk, and sourdough discard. This helps create a smooth, evenly mixed batter and gives the muffins their signature fluffiness.
If you don’t have sourdough discard, you can use an active starter instead, but keep in mind that the muffins may rise slightly faster since the starter is more active. Just be sure to account for the increased rise time.
Ovens vary, so be sure to check your muffins starting at the 18-minute mark. If they’re golden brown on top and a toothpick comes out clean, they’re ready to go!