Apple Muffins or Bread


  • 1 large apple, cored and chopped (Pink Lady, Granny Smith or Honeycrisp)
  • 1 cup all-purpose flour (120g) 
  • 1/2 cup white whole wheat flour (60g)
  • ½ cup granulated sugar (100g)
  • ½ cup packed light brown sugar (110g)
  • ¾ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon grated nutmeg
  • 2 large eggs beaten
  • ½ cup neutral oil (120ml)
  • ½ cup sourdough starter (120g) optional
  • ½ cup chopped walnuts or pecans optional (60g)
  • Demerara sugar, for sprinkling, optional 

Muffins: Preheat the oven to 425°. Line a 12 cup muffin pan.
Bread: preheat the oven to 350°. Grease a loaf pan.

In a medium bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, baking soda, baking powder, salt, and nutmeg. Stir in the eggs, sourdough starter if using, and oil until fully combined. Batter will be thick.

Stir the apple and nuts (if using) into the batter until evenly combined. Divide batter evenly into muffin pan. Sprinkle with additional granulated sugar, if desired.

Muffins: Bake for 5 minutes at 425°F; then, keeping the muffins in the oven, reduce heat to 350°F and continue baking for another 15–17 minutes or until a toothpick inserted in the center comes out clean. 
Bread: bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool for 10 minutes in the pan and then transfer to a wire rack to continue cooling or enjoy warm.


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