Fresh-milled apple streusel muffins W/sourdough discard
Soft, fluffy, and perfect for the fall season, these muffins are filled with diced apples and warm spices of cinnamon and a hint of nutmeg. A great use for your sourdough discard!
Equipment
- 1 large mixing bowl
- 2 muffin tins
- muffin liners
Ingredients
Batter
Dry Ingredients
- 2¼ cups Fresh milled flour I used soft white wheat
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- ¼ tsp nutmeg
Wet Ingredients
- ¼ cup sourdough discard
- 1 cup plain yogurt
- 1 cup brown sugar
- 1 egg
- ½ cup melted coconut oil
apple Filling
- 2 diced up apples
- 2 tsp ground cinnamon
streusel
- 2 TBS Brown sugar
- 2 TBS flour
- 1 TBS melted butter
- ¼ cup chopped walnuts
Glaze
- ¼ cup powdered sugar
- 1 tsp milk
Instructions
- First, mill the flour.
- In a large mixing bowl, combine all the dry ingredients.
- Next, add the wet ingredients to the dry mixture. Gently fold together just until there are no dry bits left. Set aside.
- Preheat the oven to 425℉.
- Peel and dice up apples and place in a bowl, then coat with cinnamon. set aside.
- Now time to make the streusel topping. In a small bowl, mix butter, sugar, flour, and walnuts. Until it forms a nice crumble. Set aside.
- Line your muffin tins and fill each with a ¼cup scoop of batter. Then top with about a tablespoon of apples. Then top it off with a small amount of batter just to cover the apples.
- Sprinkle streusel on top of each muffin. Place in the 425℉ oven and bake for 5 minutes, to form a nice dome. Then lower the oven temp. to 350℉ and bake for 15-20 minutes.
- While the muffins are baking, you can make the glaze. In a small bowl, stir together the powdered sugar and milk until the clumps are gone and the glaze reaches a good consistency.
- Once the muffins have baked and cooled, You can drizzle the tops of each one.
- Let the glaze harden a bit, then enjoy!
Notes
- You can store these muffins at room temperature in an airtight container or bag for up to 3 days.
- You can freeze completely cooled muffins in an airtight container or freezer-safe bag for up to 3 months.