Apple Sourdough Muffins Recipes

APPLE STREUSEL SOURDOUGH MUFFINS

Steps:

• Preheat oven to 400 degrees. Line a muffin tin with muffin liners.
• In a medium bowl, mix together the all purpose flour, baking soda, baking powder, cinnamon, and salt.
• Mix the melted butter and brown sugar together until fully combined. Add the eggs, sourdough starter, and apple sauce. Mix until combined.
• Add the dry ingredients to the wet ingredients and mix until just combined. Try not to overmix, as that will cause the muffins to be tough.
• In another small bowl, add the streusel ingredients and mix them to combine them.
• Scoop the batter into the muffin tins and top each with about a tablespoon of the streusel mixture. Put the muffin tin in the oven and bake for 22-25 minutes, or until a toothpick comes out clean.

APPLE SOURDOUGH MUFFINS

Steps:

• 1. Preheat oven to 375°. Grease 12 muffin cups.
• 2. In a large mixing bowl, stir together sourdough starter, apple (or applesauce), oats, sorghum, sugar, and egg whites (or egg).
• 3. Add 1 cup of the flour, baking powder, salt, and cinnamon all at once to sourdough mixture, and stir well. Now, depending on how liquid your mixture is, add in up to 1/3 cup more flour, until you get a fairly thick muffin batter. You do not want it runny. This step you have to do by experience, because everyone's sourdough starter varies in consistency and affects the liquid in the recipe.
• 4. When you get the right batter consistency, fill muffin cups 2/3 full. Bake for 20 minutes. Cool 2 minutes in pan, then turn onto rack to finish cooling. That is, if they last that long. They smell really good and seem to attract hungry people into the kitchen.

SOURDOUGH PINEAPPLE MUFFINS RECIPE - (4.7/5)

Steps:

• Line muffin pan with paper liners; set aside. Drain pineapple, reserving juice. Reserve 1/2 of drained pineapple for muffins. Prepare Pineapple Glaze with remaining drained pineapple and reserved juice; set aside. Preheat oven to 400F. In a large bow, stir together flour, baking powder, baking soda, salt, cereal, brown sugar and cinnamon; set aside. In a medium bowl, beat egg. Stir in sourdough starter, oil, milk and reserved drained pineapple. Add to flour fixture. Stir with a fork until dry ingredients are just moistened. Fill prepared muffing cups 2/3 to 3/4 full with batter. Top each with 1 rounded teaspoonful of Pineapple Glaze. Bake in preheated oven 20 to 25 minutes or until golden brown. Remove from muffing pan. Serve hot. PINEAPPLE GLAZE: In a small saucepan, combine sugar and cornstarch. Stir in pineapple and juice. Stirring constantly, bring to a boil over medium heat. Stir and boil 2 minutes or until thickened. Set aside to cool.