Sourdough Applesauce Muffins

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Warm and cozy sourdough discard applesauce muffins made with apple pie spice, oats, and applesauce. These moist, tender muffins are an easy fall-inspired bake the whole family will love. 

sourdough applesauce muffins on table with kitchen towel and bowl of more muffins in background

There is something so comforting about pulling a tray of warm muffins out of the oven, especially when they are made with simple pantry ingredients! These sourdough applesauce muffins are tender, lightly spiced, a nd fillet with that cozy apple cinnamon flavor that is perfect for fall and the entire year.

The applesauce keeps them wonderfully moist, the oats add just the right amount of heartiness, and the discard brings a subtle tang that makes every bite more special. Whether you enjoy them sa an easy breakfast, a wholesome snack, or tucked into lunchboxes, these muffins are the kind of everyday bake that disappear fast.

overhead of wire cooling rack with 12 sourdough applesauce muffins lined up in rows

Why you’ll love this recipe

  • Simple everyday baking – These muffins use discard, pantry spices, and applesauce for an easy recipe thats quick to mix and bake all year long.
  • Moist, tender texture – Applesauce keeps the crumb soft while the oats add heartiness, making them a wholesome snack or breakfast treat.
  • Cozy fall flavor – Apple pie spice and a hint of sourdough tang create a comforting, spiced apple taste your family will love year round.

Love these? Check out my other sourdough discard muffin recipes! Lemon poppyseed muffins are classic and easy. Strawberry muffins are the perfect way to use seasonal berries, and chocolate zucchini muffins are really closer to dessert than they are breakfast!

overhead view of glass bowls with ingredients for muffins on marble counter

How to make these muffins

Here’s a brief overview for how to make these muffins so you know what to expect. For the full set of recipe directions, including ingredient amounts, please scroll down to the recipe card below.

Step One: Make the batter

In a medium mixing bowl, whisk together the dry ingredients. In a large mixing bowl, whisk together the wet ingredients until well combined. Carefully fold the dry ingredients into the wet, mixing until just combined.

Step Two: Bake

Divide the batter equally into a prepared muffin pan. Each muffin well should be quite full, but not overflowing. Bake until a toothpick inserted into the center comes out clean, about 15-20 minutes. Allow the muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

overhead of two glass mixing bowls - one with dry ingredients and one with wet ingredients and forks.
overhead of glass mixing bowl with sourdough muffin batter and white spatula
closeup of corner of muffin pan with four muffin wells filled with liners and batter and corner of empty mixing bowl

Storage information

These muffins store great! Keep in an airtight container at room temperature for 3-4 days.

corner view of wire cooling rack with applesauce muffins lined up

Sourdough is better when shared

If you try this recipe, let me know! Leave a comment and rating below.

Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni

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Sourdough Applesauce Muffins

corner view of wire cooling rack with applesauce muffins lined up
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Warm and cozy sourdough discard applesauce muffins made with apple pie spice, oats, and applesauce. These moist, tender muffins are an easy fall-inspired bake the whole family will love. 

  • Author: Jenni Ward – Sourdough Surprises
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Quick Bread
  • Method: Bake
  • Cuisine: American

Ingredients

Units Scale
  • 1 1/4 cup all purpose flour
  • 1 1/4 cup old fashioned oats
  • 1 1/2 teaspoon apple pie spice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsweetened applesauce
  • 1/2 cup brown sugar
  • 1/2 cup sourdough starter discard
  • 1/4 cup granulated sugar
  • 1/4 cup butter, melted and cold slightly
  • 2 eggs
  • 1 teaspoon vanilla extract

Instructions

  • Preheat an oven to 375 F.
  • Prepare a muffin pan by lining with muffin papers or spraying with nonstick baking spray.
  • In a medium sized mixing bowl, whisk together the flour, oats, pie spice, baking powder, baking soda, and salt. Set aside.
  • In a large mixing bowl, whisk together the applesauce, both sugars, discard, melted butter, eggs, and vanilla extract until well combined.
  • Gently fold in the flour mixture into the wet ingredients, until just combined, without over-mixing. 
  • Divide evenly into the 12 prepared muffin pans – each muffin well should be fairly full. 
  • Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5-10 minutes before removing to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for 3-4 days.

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