These Sourdough Cranberry Orange Muffins are bursting with bright citrus flavor and chewy dried cranberries. They're made with sourdough discard and are perfect for breakfast, brunch, and snacking.
Cranberry and orange is one of those flavor combinations that just works perfectly together. I always make my cranberry jam with a splash of orange juice for Thanksgiving - it adds such a bright, zesty twist!
I especially love this flavor combination in the fall and winter. And with the holidays approaching, I thought it was the perfect time to add a sourdough cranberry orange muffin recipe to the blog.
Made with sourdough discard, fresh oranges, and dried cranberries, these flavorful muffins come together in no time. They’re perfect for a quick breakfast, a tasty snack, or a holiday brunch gathering.
I hope you give them a try and enjoy them as much as I do!
Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.
Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- Adds flavor and moisture, and helps reduce waste. The older your discard is, the stronger the tangy flavor will be.
- Dried Cranberries- Provide sweet and tart bites that complement the orange flavor. You can substitute with fresh cranberries or cranberry jam, but consider reducing the quantity to account for the added moisture.
- Orange Juice + Zest- Freshly grated zest and juice give the muffins a bold orange flavor. Pinching the zest with the sugar releases fragrant oils.
- All-Purpose Flour- Provides structure for the muffins. You can substitute part of the all-purpose flour with whole wheat flour, but keep in mind that it may affect the muffin's overall texture.
- Granulated Sugar- Adds sweetness without being overly sweet.
- Butter- I prefer melted butter for its rich flavor, but you can use an equal amount of oil if desired.
Tips for Success
- Use fresh ingredients. For the best flavor and texture, use fresh orange zest and juice, along with fresh dried cranberries for a chewy bite.
- Don't overmix. Mixing the batter too much can make the muffins dense and tough, so mix just until combined.
- Top with extra cranberries. For more visually appealing muffins, sprinkle extra cranberries and coarse sugar on top before baking.
- Serve warm. Muffins made with butter have the softest, most tender texture when they're served warm.
How to Make Sourdough Cranberry Orange Muffins
Here is how to make cranberry orange muffins with sourdough discard.
Step 1: Preheat oven. Preheat your oven to 425°F. Line a standard 12-cup muffin tin with paper liners, or grease it with butter, oil, or cooking spray.
Step 2: Mix dry ingredients. In a small mixing bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
Step 3: Combine wet ingredients. In a large mixing bowl, combine the granulated sugar and orange zest. Pinch the sugar and zest together to help release the fragrant oils from the zest. Then, add the fresh orange juice, melted butter, sourdough discard, eggs, and vanilla extract. Whisk everything together until well combined.
Step 4: Mix batter. Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the muffins tough. Fold in the dried cranberries.
Step 5: Fill muffin wells. Evenly divide the batter among the 12 muffin tin wells. If desired, sprinkle coarse sugar and additional dried cranberries on top of each muffin.
Step 6: Bake muffins. Bake the muffins for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Cool. Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire cooling rack. Cool completely before storing. Muffins made with all butter are best served warm.
How to Store
Store completely cooled muffins in an airtight container at room temperature for 2-3 days. Warm in the oven or microwave before serving for the best texture.
For longer storage, freeze muffins in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Cranberry Orange Muffins
Equipment
- Paper liners (or butter/oil/cooking spray for greasing)
- Kitchen scale optional
Ingredients
- 1 ¾ cups (210 grams) all-purpose flour
- 2 teaspoons (9 grams) baking powder
- ½ teaspoon (2 grams) kosher salt
- ½ cup (100 grams) granulated sugar
- Zest from one orange
- ¾ cup (180 grams, about 2-3 oranges) fresh orange juice
- 8 tablespoons (113 grams, 1 stick) unsalted butter melted
- ½ cup (100 grams) sourdough starter discard
- 2 large (100 grams) eggs
- 1 teaspoon vanilla extract
- 1 cup (120 grams) dried cranberries
- Coarse sugar and extra dried cranberries optional, for topping
Instructions
- Preheat your oven to 425°F. Line a standard 12-cup muffin tin with paper liners, or grease it with butter, oil, or cooking spray.
- In a small mixing bowl, whisk together the flour, baking powder, and kosher salt. Set aside.1 ¾ cups (210 grams) all-purpose flour, 2 teaspoons (9 grams) baking powder, ½ teaspoon (2 grams) kosher salt
- In a large mixing bowl, combine the granulated sugar and orange zest. Pinch the sugar and zest together to help release the fragrant oils from the zest. Then, add the fresh orange juice, melted butter, sourdough discard, eggs, and vanilla extract. Whisk everything together until well combined.½ cup (100 grams) granulated sugar, Zest from one orange, ¾ cup (180 grams, about 2-3 oranges) fresh orange juice, 8 tablespoons (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) sourdough starter discard, 2 large (100 grams) eggs, 1 teaspoon vanilla extract
- Gently fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix, as this can make the muffins tough. Once combined, fold in the dried cranberries.1 cup (120 grams) dried cranberries
- Evenly divide the batter among the 12 muffin tin wells. If desired, sprinkle coarse sugar and additional dried cranberries on top of each muffin.Coarse sugar and extra dried cranberries
- Bake the muffins for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire cooling rack. Cool completely before storing. Muffins made with all butter are best served warm.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Comments
No Comments