Sourdough Discard Cranberry Orange Muffins

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These sourdough discard cranberry orange muffins are the perfect balance of tart cranberries, sweet orange, and warm cinnamon. They’re a great way to use up your extra sourdough discard while creating a moist and flavorful treat. Whether you’re baking for a holiday gathering or just want something delicious to pair with your morning cup of coffee, these muffins are always a hit.

Made with simple ingredients and one mixing bowl, this is an easy muffin recipe that gives delicious results every time.

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Why You’ll Love These Sourdough Discard Cranberry Orange Muffins

• Uses tangy sourdough starter discard
• Packed with fresh cranberries and bright orange flavor
• Quick and easy muffins with simple prep
• Topped with a sweet orange glaze
• Great for the holiday season, brunch, or snacking

Ingredients for Sourdough Discard Cranberry Orange Muffins

Dry Ingredients

• 250 grams purpose flour
• 200 grams brown sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 100 grams avocado oil (can substitute with olive oil, coconut oil, or melted butter)
• 130 grams sourdough starter discard
• 1 tablespoon vanilla extract
• 200 grams Greek yogurt (or use sour cream)
• 2 large eggs, at room temperature
• ¼ cup fresh orange juice
• 1 cup cranberries (if using dried, soak in warm water for 15 minutes)
• ½ cup peeled fresh oranges, chopped

For the Glaze

• 1 cup powdered sugar
• 1 to 2 tablespoons orange juice
• 1 teaspoon vanilla extract

How to Make Sourdough Discard Cranberry Orange Muffins

Mix the Dry Ingredients

In a large mixing bowl, whisk together the purpose flour, brown sugar, baking powder, baking soda, salt, and ground cinnamon. Mixing the dry ingredients well first helps prevent clumps later and ensures even flavor throughout the muffins.

Combine the Wet Ingredients

In a separate bowl, mix the avocado oil, sourdough starter discard, vanilla extract, Greek yogurt, eggs, and fresh orange juice. Be sure your eggs and yogurt are at room temperature—this helps the batter mix more smoothly and bake evenly.

Bring it all Together

Pour the wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently stir everything together until just combined. Be careful not to overmix the batter; this can lead to tough muffins. The batter should be thick but scoopable.

Fold in the Fruit

Gently fold in the cranberries and chopped fresh oranges. If you’re using dried cranberries, be sure they’ve been soaked in warm water for about 15 minutes to plump them up. This step adds bursts of tart flavor and bright citrus to every bite.

Prepare Your Muffin Pan

Preheat oven to 350°F. While it heats, line your muffin tin with paper liners or lightly coat with nonstick spray. This helps prevent sticking and makes for easy cleanup.

Fill the Muffin Cups

Scoop the muffin batter into the prepared muffin pan, filling each cup all the way to the rim. A cookie scoop or measuring cup can help make this process easier and ensure even baking.

Bake the Muffins

Place the pan in the preheated oven and bake muffins for 18 to 20 minutes. Oven temperature can vary, so keep an eye on them. You’ll know they’re done when the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.

Allow the Muffins to Cool

Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to finish cooling completely. This helps maintain a soft texture and prevents soggy bottoms.

Make the Orange Glaze

While the muffins are cooling, whisk together the powdered sugar, orange juice, and vanilla extract in a small bowl. Start with 1 tablespoon of juice and add more as needed until you reach your desired consistency. The glaze should be pourable but not too runny.

Glaze and Serve

Once the muffins are completely cool, drizzle the sweet orange glaze over the top using a spoon or a plastic bag with the corner snipped off. Let the glaze set for a few minutes before serving. Enjoy these delicious muffins fresh, or store in an airtight container for up to 3 days.

Tips for Success

• Let the sourdough muffin batter rest for 5 to 10 minutes before baking for a tender crumb.
• Use room temperature ingredients for better texture.
• Store muffins in an airtight container or wrap them in plastic wrap.
• Freeze muffins in a plastic bag for longer storage.
• For extra orange flavor, add a bit of bright orange zest to the glaze.

Frequently Asked Questions

Can I use frozen or dried cranberries?

Yes. If using dried, soak them first in warm water. Frozen cranberries can be added straight from the freezer.

Can I substitute other oils?

Yes. This recipe works well with avocado oil, coconut oil, olive oil, vegetable oil, or melted butter.

Can I use active sourdough starter instead of discard?

You can, but the texture might be slightly different. This recipe is designed for discard, not active starter.

Conclusion

These sourdough discard cranberry orange muffins are a bright and flavorful way to make use of your extra sourdough starter. With the perfect blend of tart cranberries, fresh oranges, and a sweet orange glaze, they’re a delicious addition to any breakfast table, holiday spread, or afternoon snack. If you’ve been looking for sourdough discard recipes that are easy, cozy, and full of seasonal flavor, this one is sure to become a favorite. Enjoy them fresh from the oven with a cup of coffee—or save a few in an airtight container for the next time you need a quick treat. If you’re in the mood for apples instead, check out our Sourdough Discard Cinnamon Apple Muffins.

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