Quick Sourdough Apple Cider Mini Muffins Fresh Milled Flour

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The first crisp breeze of fall always sparks some baking inspiration. Cue these adorable apple cider mini muffins. They’re cozy, oh-so delicious, and perfect for the cooler season.

They’re the best bite-sized way to turn fresh-milled flour and apple cider into the cutest little treats.

When I make these Sourdough Apple Cider Mini Muffins they are gone in 24 hours. Of course, we have to kick off fall with these tiny treats. And the best part? Super quick and easy!

Try making some of our other tasty muffin recipes like Zucchini Muffins, Sourdough Chocolate Chip Banana Muffins, or Pumpkin Raisin & Pecan Muffins.

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Why You’ll Love This Recipe

It’s both nourishing and nostalgic. Fresh milled whole wheat brings real flavor plus nutrition and warms your soul to boot. Add in sourdough’s little tang and a little warm spice with the sweetness of apple and you’ve got the perfect bite.

Utterly pop-able, they’ll be gone too soon. You may just find yourself making double batches, and it’s the perfect way to use up all that extra apple cider (or apple juice) you’ve got from making apple sauce.

Sourdough Apple Cider Mini Muffins Recipe

Tools

• Saucepan
• Mini Muffin Pan
• Mixing Bowl
• Grain Mill
• Spatula

Ingredients

• 370g Apple Cider reduced to about 265g
• 1 Egg 
• 65g Granulated Sugar
• 65g Brown Sugar
• 40g Coconut Oil melted
• 120g Whole Milk
• 250g Sourdough Discard 
• 1 tsp Lemon Juice
• 1 teaspoon Vanilla Extract
• 225g Freshly Milled Soft Wheat 
• 1 teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1/4 tsp Salt 
• ¼ teaspoon Ginger Powder
• 1 teaspoon Cinnamon Powder
• 1/8tsp Allspice Powder
• 1/8 tsp Ground Cloves

Sugar topping (optional)

• 1/4 cup Granulated sugar
• 1 teaspoon Cinnamon

Step By Step Recipe

1. Heat apple cider in a pot over medium heat until reduced. Let cool for about 15 minutes or until just warm.
2. Preheat oven to 350 degrees and grease muffin pan
3. Add sugars, oil, egg, milk, sourdough, lemon juice, and vanilla to a large bowl and mix well
4. Add warm apple cider and stir
5. Pour in flour, baking soda, baking powder, salt, and spices
6. Combine but don’t over mix (this mixture will puff up a bit and will be looser than a traditional muffin batter- closer to pancake batter)
7. Fill mini muffin tins and top with cinnamon sugar
8. Bake 10-12 minutes or until a toothpick comes out mostly clean 
9. Cool in pan for a few minutes
10. Remove muffins from pan and serve warm, or cool completely and freeze for later (I love having these on hand for a quick breakfast or snack) 

Makes 48 mini muffins

Notes:

• This recipe works for regular-sized muffins too, just bake for 12-15 minutes and it makes about 12
• You can also use a donut pan, baking for 10-12 minutes and it makes about 12
• Feel free to use cupcake liners
• Dip these in Cinnamon Peach butter for a real Fall treat!

Variations & Tips

Fold in some chopped walnuts or pecans for a bit of texture or try swapping out half of the soft white with spelt. You can also try using maple sugar in place of brown sugar for even more fall flavor.

What else do you like to make with Apple Cider in the Fall? Let us know in the comments below.

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