Sourdough Fall Muffins are a wonderful blend of tangy sourdough flavor with the cozy warmth of fall spices and seasonal ingredients. Think cinnamon, nutmeg, maybe a touch of pumpkin or apple, all wrapped up in tender, fluffy muffins that have just a little bit of that bright sourdough tang. These muffins bring together the best of both worlds: the unique depth of sourdough and the comforting, familiar taste of fall.
I love making these muffins when the leaves start to change and the air turns crisp. The sourdough starter adds such a nice little punch to the batter, giving the muffins a flavor you just don’t get from regular quick breads. Plus, using your sourdough starter here feels like a great way to keep it active and delicious, especially if you have some starter leftover and are wondering what to do with it.
My favorite way to enjoy these muffins is fresh out of the oven with a pat of butter melting on top, or even warmed up the next morning with a cup of hot coffee or tea. They’re perfect for breakfast, a snack, or even a sweet little treat with your afternoon break. These muffins somehow feel just right for fall, making your kitchen smell amazing and your taste buds happy all at once.
Key Ingredients & Substitutions
Sourdough starter: This adds a nice tang and natural leavening. If you don’t have starter, you could use plain yogurt or buttermilk, but the flavor will be less tangy.
Apples & nuts: Apples give moisture and sweetness. You can swap them for pumpkin puree for a different fall twist. Nuts add crunch—pecans or walnuts work well, but you can omit if allergic.
Warm spices: Cinnamon, nutmeg, and cloves bring that classic fall feeling. Feel free to adjust the amounts to your liking or add ginger for extra warmth.
Butter & sugars: Melted butter keeps muffins tender and moist. Using both brown and granulated sugar gives depth—brown sugar adds a caramel note.
How Do You Avoid Overmixing Muffin Batter?
Overmixing can make muffins tough and dense. When adding dry ingredients to wet, fold gently instead of stirring fast. Here’s a simple way:
- Add the dry ingredients in batches to the wet mixture.
- Use a spatula to fold by cutting through the middle and turning the bowl slowly.
- Stop mixing as soon as no dry flour streaks remain; lumps are okay.
This keeps the muffins light and soft while still fully combined. It’s my go-to trick for perfect muffin texture every time!
Equipment You’ll Need
- Standard muffin tin – I use this because it helps the muffins hold their shape while baking.
- Mixing bowls – a large one for the wet ingredients and a smaller one for the dry makes combining easy.
- Whisk and spatula – whisk to beat the wet ingredients and spatula for folding in the dry ingredients gently.
- Measuring cups and spoons – perfect for accurate ingredient portions for consistent results.
- Wire rack – to cool the muffins evenly without trapping heat and moisture.
Flavor Variations & Add-Ins
- Swap apples and nuts for pumpkin puree and chocolate chips for a chocolaty fall treat.
- Add a teaspoon of ground ginger or cardamom to boost warm spice flavors.
- Mix in dried cranberries or raisins instead of or along with fresh fruit for extra tartness.
- Use shredded carrots or zucchini for added moisture and nutrition without changing the flavor too much.
Sourdough Fall Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup active sourdough starter (100% hydration)
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup apple, finely diced (or substitute with pumpkin puree)
- 1/2 cup chopped pecans or walnuts
- Optional: 1/4 cup raisins or dried cranberries
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prep and 20-25 minutes to bake. Allow an extra 10 minutes for the muffins to cool and to make the glaze. So, in total, expect about 45 minutes from start to finish for warm, delicious fall muffins!
Step-by-Step Instructions:
1. Get Oven & Muffin Tin Ready:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease each cup well to prevent sticking.
2. Mix Wet Ingredients:
In a large bowl, whisk together the sourdough starter, melted butter, egg, and vanilla extract until smooth and fully combined.
3. Combine Dry Ingredients:
In a separate bowl, sift or whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, salt, brown sugar, and granulated sugar.
4. Combine Wet & Dry:
Slowly add the dry ingredients into the wet mix. Fold gently with a spatula until just combined — it’s ok if the batter is a little lumpy. Avoid overmixing to keep your muffins tender.
5. Add Fruit & Nuts:
Gently fold in the diced apple, chopped nuts, and dried fruit if you’re using any.
6. Fill Muffin Cups & Bake:
Spoon the batter into your prepared muffin tin, filling each cup about three-quarters full. Bake for 20 to 25 minutes, or until a toothpick inserted in the middle comes out clean and the tops are golden brown.
7. Cool Muffins:
Let the muffins cool in the tin for about 5 minutes, then transfer them onto a wire rack to cool completely.
8. Make & Add the Glaze:
Mix the powdered sugar, milk (start with 1 tablespoon), and vanilla extract until you get a smooth, slightly runny glaze. Drizzle over the cooled muffins for a sweet finishing touch.
Enjoy these warm, flavorful Sourdough Fall Muffins with your favorite cup of tea or coffee — perfect for a cozy autumn day!
Can I Use Frozen Sourdough Starter in This Recipe?
Yes! Just make sure your frozen starter is fully thawed and active before using. Give it a feed and let it bubble at room temperature for a few hours to ensure it’s lively for best results.
Can I Substitute Pumpkin Puree for the Apples?
Absolutely! Pumpkin puree works wonderfully for a different fall flavor and adds moisture. Use the same amount (½ cup) and reduce any added liquid slightly to keep your batter balanced.
How Should I Store Leftover Muffins?
Store leftovers in an airtight container at room temperature for up to 2 days, or freeze them for up to 3 months. To reheat, thaw frozen muffins overnight and warm them in the oven or microwave.
Can I Make These Muffins Dairy-Free?
Yes! Substitute the butter with coconut oil or a plant-based margarine and use your favorite dairy-free milk for the glaze. The muffins will still turn out moist and delicious.