Sourdough Fall Muffins are a delightful way to welcome the crispness of autumn. These muffins combine the gentle tang of sourdough with classic fall flavors like cinnamon, nutmeg, and a touch of apple or pumpkin, making each bite a little celebration of the season. They’re soft and tender on the inside with a slightly crisp edge that gives just the right amount of texture.
I love making these muffins when the leaves start to turn because the sourdough adds a lovely depth that you don’t get with regular muffins. Plus, using sourdough starter adds a bit of extra goodness and a subtle tang that balances out the sweetness. I usually whip them up on a quiet weekend morning and find it’s a great way to use up any leftover starter you have hanging around!
These muffins are perfect for breakfast with a dollop of butter or a smear of cream cheese, and they also make a cozy snack when paired with a hot cup of tea or coffee. I find they keep well for a few days in an airtight container, though they never seem to last that long in my house. Baking these sourdough fall muffins always gets me into the autumn spirit, and I hope you’ll love them just as much as I do!
Key Ingredients & Substitutions
Sourdough starter: This adds a mild tang and helps create a soft texture. If you don’t have starter, use 1 tsp baking powder extra and 1/4 tsp baking soda for leavening, but the flavor won’t be quite the same.
Apples or pumpkin: Both add moisture and fall flavor. Pumpkin puree gives a smoother texture, while diced apples add a nice bite. Pear or zucchini can also work well.
Spices: Cinnamon and nutmeg give classic autumn warmth. Ground cloves is optional but adds depth. If you don’t like cloves, just skip it or try a pinch of ginger instead.
Nuts & dried fruit: Pecans or walnuts add crunch, while raisins or cranberries bring bursts of sweetness. You can swap these for chopped dates or dried cherries if you prefer.
Glaze: Powdered sugar with milk or lemon juice makes a simple, sweet drizzle. Use orange juice for a citrus twist or skip the glaze for a lighter muffin.
How Do I Mix the Batter Without Making It Tough?
Overmixing muffins can lead to a dense, chewy texture. Here’s how to get it right:
- After combining wet and dry ingredients, fold gently with a spatula just until the flour disappears.
- It’s okay if the batter is slightly lumpy—this keeps the muffins tender.
- Add fruits and nuts last, folding them in carefully to avoid overworking the batter.
I find that using a light hand during mixing gives the muffins a soft crumb, perfect for fall flavors.
Equipment You’ll Need
- 12-cup muffin tin – I prefer this to keep muffins evenly shaped and prevent sticking.
- Paper liners or muffin cups – makes cleanup easier and keeps muffins moist.
- Mixing bowls – for mixing wet and dry ingredients separately, which helps prevent overmixing.
- Whisk and spatula – for stirring ingredients gently without overworking the batter.
- Measuring cups and spoons – to ensure everything is just right for consistent results.
- Cooling rack – to cool the muffins evenly so they don’t become soggy.
Flavor Variations & Add-Ins
- Replace apples with pears or zucchini for a different seasonal vegetable or fruit.
- Use walnuts or pecans, or swap for almonds or dried cherries for a different crunch and flavor.
- Add a teaspoon of ginger or a splash of orange zest in the batter for a zesty twist.
- Top with streusel or crumble made of oats, butter, and brown sugar for extra crunch and sweetness.
How to Make Sourdough Fall Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup active sourdough starter (100% hydration)
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup milk (or buttermilk)
- 1/3 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 cup peeled and diced apple or pumpkin puree
- 1/2 cup chopped nuts (pecans or walnuts)
- 1/2 cup raisins or dried cranberries
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or lemon juice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep, 20-25 minutes to bake, and a few minutes to make and drizzle the glaze. Overall, you’ll spend around 40 minutes to have warm, delicious muffins ready to enjoy.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or prepare with muffin cups to prevent sticking and make cleanup easy.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using), ensuring the spices are well combined with the flour.
3. Combine Wet Ingredients:
In another bowl, mix the active sourdough starter, brown sugar, granulated sugar, egg, milk, oil, and vanilla extract until smooth and well blended.
4. Make the Batter:
Pour the wet mixture into the dry ingredients. Gently fold together just until combined—be careful not to overmix to keep your muffins tender. The batter may be a bit lumpy—that’s perfect!
5. Add Fruits and Nuts:
Fold the diced apple or pumpkin puree, chopped nuts, and raisins or dried cranberries into the batter evenly.
6. Fill and Bake:
Spoon the batter evenly into the muffin cups, filling each about three-quarters full. Bake for 20-25 minutes or until muffin tops are golden brown and a toothpick inserted in the center comes out clean.
7. Prepare the Glaze:
While the muffins cool on a wire rack, whisk the powdered sugar with milk or lemon juice until smooth. Add liquid a little at a time until the glaze is thick but still drizzles easily.
8. Finish with the Glaze:
Drizzle the glaze over the slightly cooled muffins. Let it set for a few minutes before serving.
9. Enjoy!
Serve your warm or room-temperature sourdough fall muffins with a cup of tea or coffee for a heartwarming treat packed with cozy autumn flavors.
Can I Use Dried Fruit Other Than Raisins or Cranberries?
Absolutely! Feel free to substitute with dried cherries, chopped dates, or even dried apricots. Just chop larger fruits into smaller pieces so they distribute evenly in the muffins.
Can I Substitute Pumpkin Puree for Apples?
Yes, both work well to add moisture and fall flavor. Pumpkin puree creates a softer, moister texture, while diced apples add a bit of bite and freshness. Use whichever you prefer or have on hand.
How Should I Store Leftover Muffins?
Store cooled muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep them fresh longer, freeze in a sealed bag for up to 3 months and thaw before serving.
Is It Okay to Use a Different Flour?
All-purpose flour is best here for texture, but you can substitute half with whole wheat flour for a nuttier flavor and added fiber. Just expect a slightly denser muffin.