Sourdough Discard Apple Spice Muffins with Maple Glaze | Bake with Kelly LIVE!, by Kelly Welk on YouTube. 41 min 25 s.
- Video length
- 41 min 25 s
- Time to do it
- 45 minutes
- Difficulty
- Easy
- Steps
- 10
What you need
Steps
Heat the oven to 350 F (175 C). Line your muffin tin with paper or tulip cups. If you skip liners, oil the pans well so the muffins release cleanly.
Measure 400 g of chunky applesauce, about 14 ounces. Homemade applesauce works well here, but a jar from the shop is fine too.
Put the applesauce, 4 eggs, 165 g oil, 80 g water, 120 g sourdough discard, 600 g sugar, 12 g baking soda, 9 g salt, 8 g vanilla and the spices into a large bowl.
Add 1 teaspoon cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon ground cloves and 1/4 teaspoon ground ginger. Cold discard straight from the fridge is fine to use.
Beat on medium speed until the mixture is thoroughly combined and no streaks of egg remain. Scrape down the sides of the bowl once or twice.
Add 420 g (3 1/3 cups) flour and mix just until no dry flour shows. Stop there, because overmixing makes the muffins tough.
Spoon the batter into the prepared cups, filling each about three quarters full. The batter is loose, so a scoop or measuring cup keeps things tidy.
Bake muffins for 18 to 24 minutes. Mini bundt pans need 24 to 30 minutes and loaf pans need 50 to 60 minutes. A toothpick should come out clean.
Whisk 120 g powdered sugar, 40 g maple syrup, 30 g half and half and 1 teaspoon maple extract into a glaze. Add more powdered sugar if it looks too thin.
Cool the muffins on a rack for a few minutes, then drizzle the maple glaze over the tops with a spoon.
Tips and common mistakes
Weigh the ingredients if you can, since 3 cups of flour and 3 cups of sugar vary a lot depending on how you scoop.
Leave the flour mixing to the last few turns of the beater so the muffins stay light.
For a thicker glaze, add powdered sugar a spoonful at a time rather than more liquid.
Store cooled muffins in a covered container at room temperature and eat them within a few days.
Questions
Can I use active starter instead of discard?
Yes. The recipe uses 120 g of discard, and active starter works the same way in the batter. You just lose the point of using up leftover starter.
Do I need maple extract for the glaze?
No. Maple syrup alone gives a milder flavour, and the extract simply pushes the maple taste further. Add an extra splash of syrup if you skip it.
Can I bake this batter as a loaf instead?
Yes. Pour it into a well oiled loaf pan and bake for 50 to 60 minutes. Check with a knife or toothpick before you take it out.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
