Sourdough Apple Cross Buns Recipe – Cinnamon Raisin Cranberry Muffins

Last Updated on 2 months by Neha Deshmukh

Sourdough Apple Cross Buns Recipe – Cinnamon Raisin Cranberry Muffins

Introduction

There’s just something so comforting about the smell of warm cinnamon and baking apples, isn’t there? These Sourdough Apple Cross Buns (which are really more like delightfully fluffy muffins!) are a little slice of happiness. I first made these during a particularly cozy autumn, and they’ve been a family favourite ever since. They’re perfect for a weekend brunch, a festive gathering, or just a little self-care treat with a cup of chai. Plus, they’re a fantastic way to use up sourdough discard – no more wasted starter!

Why You’ll Love This Recipe

These aren’t your average muffins. The sourdough adds a subtle tang and incredible texture. The blend of warming spices is just divine, and the apple cross on top? It’s a beautiful touch that makes them feel extra special. They’re relatively easy to make, even if you’re new to sourdough baking, and the results are so worth it.

Ingredients

Here’s what you’ll need to create these beauties:

• 1 ¼ cups (150g) all-purpose flour
• ½ cup (120ml) sourdough starter/discard
• 1 tsp (5ml) baking powder
• ½ tsp (2.5ml) ground cinnamon
• ½ tsp (2.5ml) baking soda
• ¼ tsp (1.25ml) ground allspice
• ¼ tsp (1.25ml) ground nutmeg
• ⅛ tsp (0.6ml) ground cloves
• ¼ tsp (1.5g) fine salt
• ½ cup (100g) granulated sugar
• ½ cup (120ml) milk
• ¼ cup (60ml) vegetable oil
• 1 large egg
• 1 Tbsp (15ml) honey
• 1 lemon, zest only
• ½ cup (75g) raisins
• ½ cup (75g) dried cranberries
• 1 green apple

Ingredient Notes

Let’s talk ingredients! Using sourdough discard is brilliant – it prevents waste and adds a lovely flavour. You can absolutely use active sourdough starter if you prefer, just reduce the milk by a tablespoon or two.

The spices are key here. Don’t skimp! The cinnamon, allspice, nutmeg, and cloves create that warm, comforting flavour we all crave. I love this blend, but feel free to adjust to your liking (more on that later!).

Apple cross buns are traditionally made around Easter in some parts of Europe, symbolizing the cross. Using a tart green apple like Granny Smith provides a beautiful contrast to the sweetness of the muffin and holds its shape well during baking.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners. This is important – nobody wants stuck muffins!
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, allspice, nutmeg, cloves, and salt. Make sure everything is nicely combined.
3. In a separate bowl, whisk together the sourdough starter, sugar, milk, oil, egg, honey, and lemon zest. Give it a good whisk until everything is smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Don’t overmix! A few lumps are okay.
5. Gently fold in the raisins and cranberries. Be gentle – we want them evenly distributed, not squashed.
6. Scoop the batter into the muffin liners, filling them about ¾ full. Now for the fun part: slice the green apple thinly and arrange the slices on top of each muffin in a cross shape.
7. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Optional: drizzle with an icing sugar glaze for an extra touch of sweetness!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten and can result in tough muffins.
• Use room temperature ingredients for best results.
• For a more pronounced apple flavour, you can add a teaspoon of apple pie spice to the dry ingredients.
• A small ice cream scoop makes filling the muffin liners super easy and consistent.

Variations

• Vegan Adaptation: Substitute the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes). Use plant-based milk and ensure your honey is vegan-friendly or substitute with maple syrup.
• Gluten-Free Adaptation: Use a gluten-free all-purpose flour blend. I recommend one that contains xanthan gum for best results. Bob’s Red Mill 1-to-1 Baking Flour works well. You might need to add a little extra liquid if the batter seems too dry.
• Spice Level Adjustment: If you’re not a huge fan of allspice or cloves, feel free to reduce the amount or omit them altogether. You can also add a pinch of cardamom for a different flavour profile.
• Festival Adaptations: These are wonderful for Easter, but also perfect for Thanksgiving! You could add a sprinkle of chopped pecans or walnuts to the batter for a festive touch.

Serving Suggestions

These Sourdough Apple Cross Buns are delicious on their own, but they’re even better with a dollop of cream cheese frosting or a simple glaze. Serve them with a warm cup of masala chai or a glass of cold milk. They’re also fantastic for breakfast, brunch, or as a sweet treat after dinner.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap and then place them in a freezer-safe bag.

FAQs

• What is sourdough discard and can I use active starter instead? Sourdough discard is the unfed portion of your sourdough starter. It’s perfectly good to use in recipes like this! You can also use active starter, just reduce the milk slightly.
• Can I substitute the vegetable oil with another type of oil? Yes, you can! Melted coconut oil or olive oil will work well.
• What type of apples work best for the cross design? Granny Smith apples are ideal because they hold their shape well and provide a nice tartness.
• Can these be made ahead of time and frozen? Absolutely! Freeze them individually wrapped for up to 2 months.
• How can I adjust the sweetness level of these buns? Reduce the amount of sugar by a tablespoon or two, or omit the icing sugar glaze.