Apple Cider Sourdough Muffins in Your Pressure Cooker
Sweet, moist, and warmly spiced Apple Cider Sourdough Muffins made cozy in your pressure cooker — the perfect fall breakfast or snack with golden tops and cinnamon sugar delight.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 250 g all-purpose flour about 1 ⅔ cup
- 6 g baking soda 1 teaspoon
- 8 g salt 1 teaspoon
- 4 g ground cinnamon 1 ½ teaspoons
- 1 g nutmeg ½ teaspoon
- 100 g sourdough discard 100% hydration
- 70 g granulated sugar about ⅓ cup
- 70 g brown sugar about ⅓ cup
- 2 large eggs about 100 grams total
- 65 g plain Greek yogurt about ⅓ cup
- 65 g unsweetened applesauce about ¼ cup
- 50 g vegetable oil any neutral-flavored oil works
- 75 g apple cider about ⅓ cup
- 4 g vanilla extract about 1 teaspoon
- 120 g grated apple about ¾ -1 cup
- Cinnamon/sugar for sprinkling
Instructions
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
- Whisk together flour, baking soda, salt, cinnamon, and nutmeg in a large bowl.
- In another bowl, mix sourdough discard, granulated sugar, brown sugar, eggs, and Greek yogurt until smooth.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Fold in applesauce, oil, apple cider, vanilla extract, and grated apple.
- Divide batter evenly into muffin cups, filling each about ⅔ full. Sprinkle cinnamon sugar on top.
- Place muffin tin on trivet in pressure cooker. Add 1 cup water beneath the rack, seal, and cook on high pressure for 18 minutes. Let natural release for 10–15 minutes.
Notes
Cool completely on a wire rack and wrap individually for lasting freshness. Freeze for up to two weeks for easy reheats.