Sourdough Cranberry Orange Muffins

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.

Course Breakfast, Snack

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 232kcal

Author Ashley Petrie, RDN, LDN

Equipment

Standard 12-cup muffin tin
Paper liners (or butter/oil/cooking spray for greasing)
Microplane
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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.