Sourdough Fall Muffins are the perfect cozy treat to enjoy as the leaves start to change and the air gets a little crisp. These muffins bring together the gentle tang of sourdough with warm fall flavors like cinnamon, nutmeg, and hints of pumpkin or apple. They’re soft and moist, with a little bit of a crumbly top that makes every bite feel like a hug from the inside.
I love making these muffins on a slow weekend morning when I have time to savor that amazing kitchen smell. I usually mix in some chopped nuts or a handful of raisins for an extra surprise in every bite. The sourdough gives them a subtle depth that makes them stand out from your usual fall muffin, and it’s a fun way to use up any sourdough starter you might have.
These muffins go really well with a warm cup of tea or coffee and make a great snack for after school or a quick breakfast on the go. I like to toast one lightly and spread some butter on top to let all the flavors come alive even more. They’re the kind of muffins you want to make in batches, share with friends, and enjoy all season long.
Key Ingredients & Substitutions
Sourdough Starter: This adds a mild tang and moist texture. If you don’t have starter, try using 1 tsp baking powder instead, but the flavor will be less unique.
Apple or Pumpkin: Both add moisture and fall flavor. Use fresh grated apple or pumpkin puree. You can swap pumpkin for apple if you prefer a sweeter muffin.
Spices: Cinnamon, nutmeg, and cloves create that warm fall taste. If you don’t have cloves, a pinch of allspice works well.
Walnuts or Pecans: Nuts add crunch and nuttiness. Use your favorite or leave out for nut-free muffins.
Dried Fruit: Raisins or cranberries bring chewy bits and sweetness. You can swap dried cherries or chopped dates.
How Do I Get the Right Texture Without Overmixing?
Mixing the batter gently is key to tender muffins. Overmixing can make them tough or dense.
- Whisk wet ingredients thoroughly first.
- Add dry ingredients gradually, stirring just until combined.
- Fold in fruit and nuts carefully—don’t stir too much.
- Stop as soon as you don’t see large streaks of flour.
This helps keep the muffins moist, soft, and perfectly crumbly.
Equipment You’ll Need
- Mixing bowls – I use these for mixing wet and dry ingredients separately, making it easier to combine everything evenly.
- Measuring cups and spoons – essential for accurate ingredient amounts, especially for spices and leavening agents.
- Whisk or wooden spoon – helps blend ingredients smoothly without overmixing.
- Muffin tin – a standard size works well; you can line it with paper liners or grease it for easy removal.
- Optional: Piping bag or spoon – for neatly filling the muffin tins, especially if you like a tidy look.
Flavor Variations & Add-Ins
- Replace apples with canned pumpkin or sweet mashed squash for a different fall flavor.
- Mix in chocolate chips or butterscotch for a sweeter, richer muffin.
- Swap walnuts or pecans with chopped almonds or hazelnuts for a different crunch.
- Add a teaspoon of ginger or cardamom to bring a new warm spice twist.
How to Make Sourdough Fall Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup active sourdough starter (unfed)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil or melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1 cup grated apple (about 1 medium apple) or 1/2 cup canned pumpkin puree
- 1/2 cup chopped walnuts or pecans
- 1/2 cup raisins or dried cranberries
Optional Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare, 20-25 minutes to bake, and 10 minutes to cool and glaze. Overall, you’re looking at roughly 40-45 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
First, preheat your oven to 375°F (190°C). Line a muffin tin with paper liners for easy cleanup or grease it well. For a rustic look, you can even shape parchment paper liners.
2. Mix Wet Ingredients:
In a large bowl, whisk together the sourdough starter, granulated sugar, brown sugar, and oil (or melted butter). Add eggs one at a time, mixing well after each, then stir in the vanilla extract.
3. Combine Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking soda, ground cinnamon, nutmeg, cloves, and salt for even flavor distribution.
4. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, stirring gently. Mix until just combined — avoid overmixing to keep the muffins tender.
5. Fold in Fruit and Nuts:
Carefully fold in the grated apple (or pumpkin puree), chopped nuts, and dried fruit. This adds texture and seasonal flavors.
6. Fill and Bake:
Divide the batter evenly into your muffin cups, filling each about three-quarters full. Bake for 20-25 minutes until a toothpick inserted comes out clean and muffins are golden brown.
7. Cool and Glaze:
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. For an optional sweet touch, whisk together powdered sugar, milk, and vanilla to make a glaze. Drizzle it over the cooled muffins.
8. Enjoy:
Serve your warm, cozy, fall-flavored sourdough muffins with a cup of tea or coffee. Enjoy the soft crumb, gentle tang, and spicy autumn goodness in every bite!
Can I Use Frozen Sourdough Starter for These Muffins?
Yes, you can! Just make sure to thaw your frozen starter in the fridge overnight and stir it well before using to get the best texture and rise.
Can I Substitute the Nuts or Dried Fruit?
Absolutely! Feel free to swap walnuts or pecans for almonds, hazelnuts, or leave them out for nut-free muffins. Similarly, raisins can be replaced with dried cranberries, cherries, or chopped dates.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 2 months. Thaw at room temperature before eating.
Is It Okay to Skip the Glaze?
Definitely! The glaze is optional and adds a nice touch of sweetness, but the muffins are delicious on their own without it.