Sourdough Apple Butter Muffins


These muffins are sure to be a lunchbox favorite. With whole-grain goodness and a hint of sweetness they make up quickly if you have fresh sourdough starter on hand.



  • 1/2 cup fresh sourdough starter
  • 1/2 cup apple butter, preferably homemade
  • 1/2 cup fresh, whole milk or non-dairy alternative
  • 1 egg
  • 1/4 cup butter or coconut oil, melted
  • 1/4 cup honey or grade B maple syrup
  • 1-1/2 cups sifted whole wheat flour or sprouted flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 cup chopped walnuts or pecans



  1. Line 12 to 14 muffin cups with paper liners. Preheat oven to 375°F.
  2. Mix sourdough starter, apple butter, and milk in a large bowl. Stir in honey, egg, and melted butter.
  3. In a separate bowl stir together flour, baking powder, salt, cinnamon and allspice. Pour over sourdough mixture and stir just until blended. Fold in chopped nuts. Do not over-mix!
  4. Fill prepared muffin cups 2/3 full. Bake in preheated oven 20 to 25 minutes, until tops are firm and golden brown. Remove from pan and cool on a wire rack.
  5. Serve warm with butter and additional apple butter for spreading. These are best served the same day they are made, but they freeze well for longer storage.


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Sourdough Apple Butter Muffins

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