Sourdough Fall Muffins are a cozy little treat packed with warm flavors of the season. These muffins blend the gentle tang of sourdough with spices like cinnamon and nutmeg, plus bits of apple or pumpkin that make every bite feel like a crisp autumn day. They have a soft, fluffy texture with just the right amount of sweetness to brighten your morning or afternoon snack.
I love making these muffins on a chilly weekend morning when the house smells like fall. The tangy sourdough adds such a nice depth that sets them apart from your usual muffin, and the spices remind me of family gatherings around the kitchen table. I usually toss in extra cinnamon because, well, you can never have too much cinnamon, right?
These muffins are perfect served warm with a pat of butter or a drizzle of honey. I like to pair them with a cup of tea or coffee and watch the leaves fall outside the window. They’re also great to share, whether you bring them to a potluck or pack them in lunches for a little seasonal pick-me-up during the day.
Key Ingredients & Substitutions
Sourdough Starter: This brings a gentle tang and helps with texture. If you don’t have a starter, you can use an equal amount of buttermilk or yogurt for moisture and acidity.
Apples or Pumpkin Puree: Both add moisture and fall flavor. If you prefer, swap apples for pears or the pumpkin puree for mashed sweet potato.
Pecans: These add crunch and nuttiness. Walnuts or chopped almonds work well too, or omit for a nut-free version.
Sour Cream or Greek Yogurt: This keeps muffins tender and moist. You can substitute with plain yogurt or a dairy-free yogurt to suit your needs.
Spices: Cinnamon and nutmeg provide classic fall warmth. Feel free to add a pinch of cloves or allspice for extra depth.
How Can I Make the Perfect Crumb Topping?
The crumb topping adds a sweet, crunchy contrast that makes these muffins special. Here’s how to get it just right:
- Combine brown sugar, flour, and cinnamon in a bowl.
- Use cold butter and cut it into the dry mix with a fork or pastry cutter until it looks like coarse crumbs.
- Don’t overmix—small butter pieces help create a crisp, crumbly texture.
- Sprinkle this topping evenly over muffin batter before baking to get that golden, crackly finish.
A quick tip: chill your butter well before cutting it in. This helps keep the crumbs light and crunchy after baking.
Equipment You’ll Need
- Muffin tin with liners – I recommend these because they make removing the muffins easy and keep them looking neat.
- Mixing bowls – Use a large one for wet ingredients and a smaller one for dry; it keeps things organized.
- Whisk and spatula – Handy for blending ingredients smoothly and gently folding in the add-ins.
- Pastry cutter or fork – Great for quickly cutting cold butter into the crumb topping without overmixing.
- Cooling rack – Prevents sogginess and helps muffins stay crispy on the outside.
Flavor Variations & Add-Ins
- Swap pecans with walnuts or chopped almonds for different nut flavors.
- Add in dried cranberries or raisins for a sweet, tart surprise.
- Use pumpkin spice instead of individual spices for a more intense fall flavor.
- Mix in chocolate chips with the nuts for a richer, sweeter muffin.
How to Make Sourdough Fall Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 cup active sourdough starter (discard or fed, bubbly)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger (optional)
- 1/2 cup chopped pecans (plus some for topping)
- 1/2 cup peeled and finely chopped apple or pumpkin puree
- 1/4 cup sour cream or plain Greek yogurt
For the Crumb Topping:
- 1/4 cup brown sugar
- 1/4 cup all-purpose flour
- 1/2 tsp ground cinnamon
- 3 tbsp cold unsalted butter, cubed
For the Icing Drizzle:
- 1/2 cup powdered sugar
- 1-2 tbsp milk or cream
- 1/4 tsp vanilla extract
Time Needed
This recipe takes about 15 minutes to prepare and around 20-25 minutes to bake. Add about 10 minutes for cooling time before serving. Overall, plan for roughly 45 minutes from start to finish for a delicious batch of fall-inspired muffins.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners to ensure easy removal and neat muffins.
2. Mix Wet Ingredients:
In a large bowl, whisk together the sourdough starter, granulated sugar, brown sugar, melted butter, eggs, and vanilla extract until the mixture is smooth and combined.
3. Combine Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and optional ginger for a well-mixed spice blend.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently, mixing just until combined to avoid overworking the batter.
5. Add Pecans and Fruit, Then Sour Cream:
Fold in the chopped pecans and your choice of apple or pumpkin puree. Next, stir in the sour cream or Greek yogurt to keep muffins tender and moist.
6. Make the Crumb Topping:
In a small bowl, combine brown sugar, flour, and cinnamon. Cut cold butter into the mixture using a pastry cutter or fork until it forms coarse crumbs.
7. Fill Muffin Cups and Add Topping:
Fill each muffin cup about three-quarters full with batter. Sprinkle the crumb topping evenly over the muffins, then place a few pecan halves on top to finish.
8. Bake:
Bake the muffins for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the tops turn golden brown.
9. Make the Icing Drizzle:
While the muffins cool, whisk together powdered sugar, milk (start with one tablespoon), and vanilla extract until smooth. Add a little more milk if needed to reach desired drizzle consistency.
10. Cool and Drizzle:
Let muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. Drizzle the icing over the muffins just before serving.
Enjoy your tangy, warmly spiced Sourdough Fall Muffins — perfect for cozy autumn mornings or as a sweet treat anytime!
Can I Use Frozen Sourdough Starter for These Muffins?
Yes! Just make sure your frozen sourdough starter is fully thawed and active before using. Feed it a day or two ahead to get bubbles for best results.
Can I Substitute Apples with Pumpkin Puree?
Absolutely! Both ingredients add moisture and seasonal flavor. If using pumpkin puree, you might want to add a pinch of extra cinnamon or pumpkin spice for richness.
How Should I Store Leftover Muffins?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Warm slightly before serving to refresh their softness.
Can I Make These Muffins Dairy-Free?
Yes! Substitute the butter for a dairy-free margarine or coconut oil, and replace sour cream or yogurt with a plant-based alternative like coconut yogurt.
