Fresh Milled Sourdough Apple Pie Muffins

fresh milled sourdough apple muffins on a wire rack with one cut open on a white plate beside

Fresh Milled Sourdough Apple Pie Muffins

These soft and fluffy sourdough apple pie muffins are made with fresh milled flour for incredible flavor and nutrition. The flavor of apple pie is in every single bite!

Course Snack

Cuisine American

Keyword #FreshMilled, #freshmilledflour, #grain mill, #sourdoughenglishmuffins, #whole grain recipe, Easy Sourdough Recipe, Healthy Muffin Recipe, Muffins, sourdough breakfast, Sourdough Discard, Sourdough Muffin Recipe, Sourdough Starter

Prep Time 5

Cook Time 15

Servings muffins

Calories 212kcal

Author Mary Rose

Equipment

12 cup muffin tin

Ingredients

2 1/2 cups fresh milled flour I used Einkorn
1 tsp salt
1 tsp baking powder
1 tsp baking soda
1/2 cup sourdough starter
1/2 cup milk
1/4 cup maple syrup or honey
1/4 cup olive oil
1 cup shredded apple
1 egg
1 tsp vanilla extract
2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup millet optional (for crunch)

Instructions

For Long Fermented

The night before, add the flour, starter, and milk to a large bowl and mix well.
This will be a thick batter. Cover and let ferment on the counter for 8-12 hours.
The next morning, preheat the oven to 400 degrees F.
Grate 1 cup of apples.
Add the apples and the remaining ingredients to the fermented mixture.
Mix well and scoop equally into a 12 cup muffin tin that has been sprayed with oil or lined with muffin liners.
Bake in preheated oven for 15-17 minutes or until a toothpick comes out clean.
Allow to cool on wire rack before storing.

For quick method with Discard

Preheat oven to 400 degrees F.
In a large bowl, mix the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix well.
In a separate bowl, add the starter, milk, oil, maple syrup or honey, vanilla extract, egg, and grated apple.
Mix well and pour into the dry ingredients.
Mix until combined. Optionally, add in the millet.
Prepare a 12 cup muffin tin by adding some oil or muffin liners.
Scoop the batter evenly into the muffin tin.
Bake for 15-17 minutes or until a toothpick comes out clean.

Notes

Store cooled muffins in a plastic bag or airtight container on the counter for 3-4 days.

Freeze in freezer safe bag for up to 3 months.

Nutrition