Potato Flake Sourdough Apple Muffins (with cinnamon crumb topping)
These potato flake sourdough apple muffins are tender, sweet and topped with a cinnamon crumb topping—perfect for fall mornings or anytime you’re craving something homemade with fresh apples.
Equipment
- Large mixing bowl
- Rubber Spatula
- measuring cups and spoons
- 12 cup Muffin pan
- Muffin liners (parchment liners are my favorite!)
- 1/4 cup cookie scoop
Ingredients
Bulk Ferment:
- 2 cups all-purpose flour 260 grams
- 1 cup raw organic sugar 213 grams
- ½ cup melted unsalted butter not hot! (108 grams)
- ½ cup potato flake discard 130 grams
- 2 large eggs
- ¼ cup plain yogurt 67 grams — or Greek yogurt
After Fermentation:
- 1 teaspoon baking soda Add 1 teaspoon baking powder too if you're skipping the long ferment
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1½ teaspoons cinnamon or sub with apple pie spice if you're feeling festive
Add-Ins:
- 1½ cups diced fresh apples about 2 granny smith apples, peeled and cored
Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup raw sugar
- ¼ cup brown sugar
- 4 tablespoons melted butter
- 1 teaspoon cinnamon
- Optional: sprinkle a bit of turbinado sugar on top for sparkle and crunch
Instructions
- In a large bowl, whisk together the sugar and eggs until smooth. Add the yogurt, melted unsalted butter, and potato flake starter (or discard). Stir until everything is well combined.
- Add in the flour and fold it into the mixture using a spatula. Don’t overmix. Cover the bowl with plastic wrap or beeswax wrap, and let it rest at room temperature for 8–12 hours.
- Preheat the oven to 400°F. Line a prepared muffin tin with muffin cups and lightly spritz with nonstick spray if desired.
- In a small medium-sized bowl, mix the topping ingredients until crumbly. Set aside.
- After fermentation, stir in the baking soda, cinnamon, salt, and vanilla extract
- Peel and dice apples. Fold the diced apples in the batter.
- Use a 1/4 cup large cookie scoop, spoon a heaping ¼ cup portions of batter into each cup. Top generously with the crumb mixture. This recipe makes about 15 delicious muffins, so bake in batches if needed.
- Place muffins in the oven and reduce heat to 375°F. Bake for about 15 minutes, or until the tops are golden brown and a toothpick comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
- Store muffins in an airtight container at room temperature for 2–3 days, or in the refrigerator for up to a week. Heat them in the microwave for a few seconds before eating.
Notes
These freeze well too—wrap individually and store in a freezer-safe container.
Want a more whole grain flavor? Swap equal amounts of flour for whole wheat flour.
This recipe works great with both active sourdough starter and discard.
Long fermenting vs. baking immediately: This recipe can be made without long fermenting! The trick is to add in baking powder in addition to the baking soda to make sure that your muffins rise! The potato flake starter won’t have time to ferment any grains, but it will still add flavor to your muffins!