Sourdough Fall Muffins are a cozy treat perfect for the cooler months. They combine the gentle tang of sourdough with warm fall spices like cinnamon, nutmeg, and cloves, creating a taste that feels like a hug in muffin form. You’ll find these muffins moist and tender, with a subtle depth that the sourdough starter brings, making them extra special.
I love making these muffins when the leaves start to change colors outside. There’s something about the smell of spices warming up the kitchen that instantly lifts my mood. If you have some leftover sourdough starter, this is such a wonderful way to use it, giving the muffins a little twist from the usual breakfast fare. They’re simple to throw together, but always impress with how flavorful they turn out.
My favorite way to enjoy these muffins is with a smear of butter or a drizzle of honey, paired with a hot cup of tea or coffee. They’re great for breakfast, a snack, or even a little sweet treat after dinner. Whenever I make a batch, they disappear quickly — everyone always asks for more, and I can’t blame them!
Key Ingredients & Substitutions
Sourdough Starter: This adds a gentle tang and moisture. If you don’t have a starter, you can substitute with 1 cup yogurt or buttermilk for a similar effect.
Spices: Cinnamon, nutmeg, and cloves bring warmth. Feel free to adjust or skip the optional ginger and allspice based on your preference or pantry stock.
Grated Apple or Pumpkin Puree: These add moisture and seasonal flavor. If unavailable, mashed banana or grated carrot work well too.
Nuts and Dried Fruit: Optional but add texture and sweetness. Pecans, walnuts, raisins, or cranberries are perfect, but swap with what you like or have.
Sweeteners: Maple syrup or honey adds natural sweetness alongside brown sugar. Use whichever you prefer or try agave syrup for a vegan option.
How Do I Avoid Overmixing the Muffin Batter?
Overmixing can make muffins tough instead of light and fluffy. When combining wet and dry ingredients:
- Use a spatula to fold the dry ingredients into the wet gently and just until no more flour streaks remain.
- It’s fine if the batter is a bit lumpy — this keeps the texture soft.
- Mixing too much develops the gluten in the flour, making muffins dense and chewy.
- Stir in nuts and dried fruit at the very end, folding gently to keep the batter tender.
Following this helps you get moist, tender muffins with that perfect crumb every time!
Equipment You’ll Need
- Mixing bowls – I like using a large bowl for wet ingredients and a medium one for dry to keep everything organized.
- Whisk or spatula – helps combine ingredients smoothly without overmixing.
- Muffin tin – a standard 12-cup tin works, but for 8 larger muffins, use a bigger scoop for even portions.
- Parchment liners or spray – to prevent sticking and make cleanup easier.
- Cooling rack – keeps muffins from getting soggy and allows air to circulate.
- Measuring cups and spoons – essential for accuracy, especially with spices and liquids.
Flavor Variations & Add-Ins
- Swap the spices: Use pumpkin pie spice instead of individual spices for a quick fall flavor boost.
- Include chocolate chips or white chocolate chunks for a sweet twist.
- Add shredded carrots or zucchini for extra veggies and moisture.
- Mix in dried cherries or chopped apples instead of cranberries for different fruit options.
How to Make Sourdough Fall Muffins?
Ingredients You’ll Need:
For The Muffins:
- 1 cup (240g) active sourdough starter (100% hydration)
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger (optional)
- ¼ teaspoon ground allspice (optional)
- ⅓ cup (75g) brown sugar, packed
- 2 large eggs
- ½ cup (120ml) vegetable oil or melted coconut oil
- ¼ cup (60ml) maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup grated apple or pumpkin puree (for fall flavor)
- ½ cup chopped nuts (pecans or walnuts, optional)
- ½ cup raisins or dried cranberries (optional)
For The Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
Prepare these muffins in about 10 minutes of mixing and 20-25 minutes baking time. Cooling and glazing will add an extra 10 minutes, making the total time around 40-45 minutes. Quick and rewarding for a fresh batch!
Step-by-Step Instructions:
1. Prepare the Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with tulip-style parchment liners or regular muffin cups to prevent sticking and make cleanup easier.
2. Mix Dry Ingredients:
In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and any optional spices you like such as ginger or allspice. Mixing these well ensures even flavor in every bite.
3. Combine Wet Ingredients:
In a larger bowl, whisk the active sourdough starter, brown sugar, eggs, vegetable or coconut oil, maple syrup (or honey), and vanilla extract until the mixture is smooth and uniform.
4. Add Fall Flavors:
Mix in the grated apple or pumpkin puree to the wet ingredients. This adds natural sweetness and moisture perfect for the season.
5. Combine Wet and Dry Mixtures:
Slowly add the dry ingredient mixture to the wet bowl. Gently fold together with a spatula until just combined—no more! A few lumps are okay and prevent overworking the batter, which can make muffins tough.
6. Add Nuts and Fruits:
Fold in your chosen chopped nuts and dried fruits like raisins or cranberries, adding lovely texture and flavor.
7. Fill and Bake:
Divide the batter evenly into the prepared muffin cups, filling each about three-quarters full. Bake in the preheated oven for 20-25 minutes. Muffins are done when a toothpick inserted in the center comes out clean.
8. Cool and Glaze:
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Meanwhile, whisk powdered sugar, milk (or cream), and vanilla extract to make a smooth glaze. Drizzle over cooled muffins for a sweet finish.
9. Serve and Enjoy!
Enjoy your warm, fragrant sourdough fall muffins with a cup of coffee or tea. They’re perfect for breakfast, snacks, or dessert!
Can I Use Frozen Sourdough Starter for These Muffins?
Yes! Just make sure to thaw your frozen starter in the fridge overnight and feed it to get it bubbly and active before using. This ensures your muffins rise well and have great flavor.
Can I Substitute the Grated Apple or Pumpkin Puree?
Absolutely! You can use mashed banana, grated carrot, or even canned pumpkin as a substitute. Just make sure the substitute is similar in moisture to keep the muffins tender.
How Should I Store Leftover Muffins?
Store cooled muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped individually for up to 3 months and thaw before enjoying.
Can I Make These Muffins Gluten-Free?
To make gluten-free muffins, swap the all-purpose flour for a gluten-free flour blend that includes xanthan gum. The texture may vary slightly, so watch the baking time closely and test with a toothpick.