Sourdough Discard Apple Muffins

In a small bowl, whisk together the flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Set aside.

In a large bowl, use a hand-held blender on medium speed to cream together the softened butter and sugars until light and fluffy, about 2-3 minutes. Add eggs, one at a time, mixing in between each. Mix in vanilla extract.

Mix in sourdough discard and yogurt. Add the dry ingredients and mix on low speed just until combined. Fold the diced apples into the batter using a spatula, stirring until evenly distributed.

Spoon the batter into the prepared muffin liners, filling each cup to about ⅔ full (a cookie scoop works well for this!). Sprinkle with turbinado sugar and bake for 22-25 minutes until golden brown and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes, then transfer to a cooling rack to cool fully.