Apple Walnut Sourdough Muffins

I continue to look for uses for sourdough starter discard. Today, I had 2 full cups in the fridge, so… muffins! Because these can get most of their rise from the baking powder and soda, you can use starter discards right from the fridge.

The recipe makes somewhere between 18-24 muffins, depending on how you fill them! You could also use it to make a couple of loaf pans of bread. These would also be good with the addition of a cup of raisins or dried cranberries. In fact, I have regret that I didn’t add raisins today.


  • 1 cup vegan butter, at room temperature
  • 1 cup brown sugar
  • 2 egg replacers of your choice or 2 tablespoons of “Just Egg”
  • 1/2 cup non-dairy milk
  • 2 cups sourdough discard
  • 3 cups flour
  • 4 teaspoons baking powder
  • 2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon salt
  • 2 cups grated apples (grate more finely if you don’t want to see them)
  • 1 cup chopped walnuts


Preheat oven to 350* and prepare muffin tins or pans.

Cream butter into sugar. Add egg replacer, sourdough discard, and milk and mix in gently.

In another bowl, mix flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt (full disclosure, I just did this all in one bowl today because I’m a rebel).

Gently fold in the apples, walnuts, and any other tasty bits like raisins or dried cranberry.

Bake for 22-25 minutes or until a tester or toothpick inserted into the center of a muffin in the center of the pan comes out clean. Allow to cool before removing from tins/pan.

Apple, Persimmon, Cranberry Crisp


When two friends show up with gifts – one with persimmons and one with apples, it must be time to make a pie!



  • 5 persimmons, peeled and sliced
  • 4 apples, peels and sliced
  • 1 cup dried cranberries
  • 1 lemon, juiced
  • 3 tablespoons turbinado sugar
  • ½ teaspoon ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon lemon zest


  • 1 cup flour
  • 1 cup oats
  • 8 tablespoons vegan butter
  • ½ cup turbinado sugar
  • ½ teaspoon salt
  • 1 teaspoon cinnamon


Mix all filling ingredients and place in a deep pie pan or baking dish.

Mix all crumble ingredients and cut butter in (or mix and pinch with hands) until evenly distributed and sprinkle over the filling mix (note: I pressed it down a little too much on this one).

Bake at 400* for 35 minutes. Add time until the crumble is browned.

Vegan Apple and Cherry Coffee Cakes

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Vegan YumYum gets the credit for this one! I was planning to make little pie bites with crescent rolls, but my grocery order arrived with no crescents (apparently they were completely out… what the heck?). So, off I went in search of a recipe for something else. I found this one, and decided to do one batch as muffins and one batch as a cake, but with slight variations on the original.

They came out deliciously. If you like your coffee cake really sweet, you may want to ramp up the sugar just a bit. Otherwise… here you go!


2 ½ cups flour
1 cup raw or vegan sugar
1 tsp baking powder
3/4 tsp salt
1/2 tsp cinnamon (for apple version)
2/3 cup vegan margarine, softened (or canola oil)
2/3 cup non-dairy milk (I used almond) + 2 tsp vinegar or lemon juice
2 Tbs cornstarch mixed with 1/2 cup water
2 tsp vanilla extract (for apple) or almond extract (for cherry)
1 20 to 25 oz can/jar apple or cherry pie filling
1 Tbs sugar mixed with 1 tsp cinnamon, for topping on apple
1.5 Tbs raw sugar, for topping on cherry


Preheat oven to 350º F.

Combine dry ingredients (except topping). Add liquid ingredients (not the filling) and fold the batter until well combined. It will be pretty thick.

Spread 1/2 of the batter in the bottom of a pie pan, square cake pan, or muffin tins.

Add pie filling evenly over the top.

Spoon the rest of the batter over the top in clumps. It doesn’t need to be connected or smoothed.

Sprinkle with cinnamon sugar mixture or raw sugar.

Bake for 70 to 90 minutes or until a tester comes out clean. If it starts to get too brown before it is fully baked, Vegan YumYum suggests covering it with foil.

Allow to cool and serve.