Description
These Sourdough Apple Muffins combine the natural tang of sourdough discard with warm spices and tender diced apples to create a moist, flavorful gluten-free treat. Perfect for breakfast or a wholesome snack, these muffins are enhanced with coconut sugar, almond flour, and cottage cheese for added texture and nutrition.
Ingredients
Dry Ingredients
- 1 cup Gluten-Free Flour
- ½ cup Almond Flour
- ½ teaspoon Sea Salt
- 1 teaspoon Baking Soda
- 1 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- ⅛ teaspoon Cloves
Wet Ingredients
- 8 tablespoons Butter (unsalted, room temperature)
- ¾ cup Coconut Sugar
- 2 Eggs (room temperature)
- ¾ cup Sourdough Discard
- ½ cup Cottage Cheese
- 1 tablespoon Vanilla Bean Paste
Add-ins
- 2 Medium Apples (diced)
- Pinch of Coconut Sugar or Turbinado Sugar (for topping)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin pan with individual parchment paper liners to prevent sticking and facilitate easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together gluten-free flour, almond flour, sea salt, baking soda, cinnamon, nutmeg, and cloves to evenly distribute spices and leavening.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter and coconut sugar together until the mixture becomes light and fluffy, which usually takes about 2-3 minutes. This step adds air to the batter for a tender crumb.
- Add Wet Ingredients: Incorporate the eggs, sourdough discard, cottage cheese, and vanilla bean paste into the creamed butter and sugar mixture. Mix until just combined to maintain the light texture.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing, which can make the muffins dense.
- Fold in Apples: Using a spatula or wooden spoon, gently fold the diced apples into the batter to ensure even distribution without breaking them down.
- Fill Muffin Cups and Bake: Using a cookie scoop, portion the batter into the prepared muffin cups, filling each about three-quarters full. Sprinkle a small pinch of coconut sugar or turbinado sugar on top of each muffin for a crunchy sugar crust. Bake in the preheated oven for 15-20 minutes until the muffins are cooked through and golden brown on top. A toothpick inserted in the center should come out clean.
Notes
- Ensure all refrigerated ingredients like eggs and butter are at room temperature to aid in even mixing.
- Diced apples can be peeled or unpeeled, depending on your texture preference.
- Allow muffins to cool slightly before removing from the pan to prevent breakage.
- The muffin batter can be stored in the refrigerator for up to 24 hours before baking to develop flavor.
- These muffins freeze well; just thaw and warm before serving.
