Tart cranberries and sweet orange juice give these cranberry orange sourdough muffins a delicious tang! Use fresh or frozen cranberries to enjoy these muffins all year round!
Cranberries and orange, the perfect Winter flavor combination! And these muffins utilize fresh cranberries, which add even more tartness and flavor to the muffins!
I love baking with my sourdough starter. Not only can you make delicious bread, but you can make all sorts of baked goods! Be sure to check out these recipes for sourdough discard recipes that are sure to be crowd pleasers!
- Apple Streusel Sourdough Muffins
- Banana Sourdough Muffins
- Pumpkin Sourdough Muffins
- Baked Sourdough Donuts
- Sourdough Apple Cider Donuts
- Sourdough Discard Pizza Dough
Why You'll Love This Recipe
- They are a great make ahead breakfast! Make a big batch of these muffins on the weekend and have them for the week. Toast them up and slather on butter, or simply take them as they are!
- They are full of Winter flavors! As the holidays creep up, cranberries and oranges are more prevalent in the stores. The cranberries add a tartness to the muffins and the orange juice adds sweetness! It's the perfect combination!
- They are a great way to use up sourdough starter! After you feed your starter, you'll have leftover discard. Don't throw it out! You can use it to bake so many amazing recipes!
What is Sourdough Discard?
Sourdough discard is the extra sourdough starter that you are not feeding. If you are new to sourdough, make sure you check out how to keep a sourdough starter article all about how to feed your sourdough starter properly.
When you feed your starter equal parts flour, water, and leftover discard, there's a portion that you do not feed. That's because if you were to feed your entire starter every time, you would have way more starter than you need. Keep the extra sourdough discard in a mason jar and add it to baked goods. It adds texture and moisture to things like muffins, scones, and donuts.
Ingredients You'll Need
- Sourdough discard- To add texture and to activate the baking soda
- Coconut Oil- A neutral oil or butter can be used instead
- Orange Juice- ½ cup of orange juice and the zest of 1 orange.
- Sugar- Brown and granulated sugar add a delicious flavor, but you could use all granulated sugar if that is what you had on hand.
- Baking Powder and Baking Soda- To make the muffins rise
Let's Make Cranberry Orange Sourdough Muffins!
Preheat the oven to 400 degrees. Line a muffin tin with muffin liners and set that aside.
Mix together the flour, baking powder, baking soda, and salt in a small bowl. Set that aside. Combine the sugars and coconut oil until well mixed.
Add the orange juice, orange zest, eggs, vanilla, and sourdough starter to the bowl with the sugar and coconut oils. Mix until all the ingredients are full combined. Add the dry ingredients to the wet ingredients and mix until just combined. You don't want to overmix at this point as it will make the muffins tough. Fold in the cranberries.
Using an ice cream scoop, scoop the batter into the muffin liners. The ice cream scoop will get you the most even muffins. Bake the muffins for 20-22 minutes until a toothpick is inserted and the toothpick comes out clean.
Frequently Asked Questions
Yes! These muffins freeze beautifully! Once they are completely cooled, freeze them in a Ziploc bag and take them out when you are ready to eat them!
Yes! These are dairy free muffins because they use coconut oil and not butter. Butter can be substituted for coconut oil if you don't have coconut oil on hand.
These muffins are perfect on their own or with a slather of butter. If you want, you can also mix together ½ cup of powdered sugar and 1 tablespoon of orange juice. Mix it together and drizzle it over the muffins for a light glaze on the muffins.
Other Recipes You'll Love
Did you give these Cranberry Orange Sourdough Muffins a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and share this recipe on Pinterest! And don't forget to check out some other drool worthy recipes below! Thanks for sharing this journey with me and enjoy these delicious recipes!
- Peanut Butter and Banana Oat Bars
- Death by Chocolate Zucchini Bread
- Nutella Zucchini Bread
- Broccoli Cheddar Quiche with Tortilla Crust
- Spinach and Feta Egg Cups
- Instant Pot Peach Jam
- Light and Crisp Sourdough Waffles
Cranberry Orange Sourdough Muffins
- ½ cup Coconut Oil or Butter
- ½ cup Brown Sugar
- ¼ cup Granulated Sugar
- 2 Eggs
- ½ cup Sourdough Starter Unfed, Inactive
- ½ cup Fresh orange juice Plus the zest of 1 orange
- 1 teaspoon Vanilla
- 1 ¾ cup All purpose flour
- 1 teaspoon Baking Soda
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Salt
- 1 ½ cups Cranberries Fresh or Frozen
- Preheat the oven to 400 degrees. Line a muffin tin with muffin liners. Set that aside.
- Mix the coconut oil and sugars together until well mixed. Add the eggs, sourdough starter, vanilla, orange juice and zest of 1 orange. Mix well until combined.
- In a separate bowl, mix together the flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Stir until just combined.
- Fold the cranberries into the batter gently. With a large ice cream scoop, scoop the batter into the prepared muffin tin.
- Bake for 20-22 minutes until a toothpick is inserted and no batter is left on the toothpick.
- Fresh or frozen cranberries can be used in this recipe.
- If you don't have sourdough starter, Greek yogurt, sour cream, or buttermilk can be used instead.
Amazing (and easy)!
I love hearing that! So glad you enjoyed it!