Cranberry Orange Sourdough Muffins

The muffins are in a muffin tin and one of the muffin tins is filled with cranberries

5 from 1 vote

Cranberry Orange Sourdough Muffins

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!

Prep Time5

Cook Time22

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 227kcal

Author: Lynn Polito

Ingredients

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

Instructions

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.

Notes

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.

Nutrition