Cranberry Orange Sourdough Muffins
Bursting with bright, tangy flavors, these Cranberry Orange Sourdough Muffins make the perfect balance of sweet and zesty for breakfast, brunch, or a snack any time of day. Featuring the unique twist of sourdough discard, these muffins have a tender crumb with a delightful complexity, while fresh cranberries and orange zest create a vibrant, citrusy pop in every bite. Easy to prepare in just 15 minutes, this recipe is a great way to reduce food waste while indulging in bakery-worthy treats straight from your kitchen. Serve warm, with a smear of butter, or enjoy them as a grab-and-go snack—either way, these muffins are guaranteed to brighten your day.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 240 grams All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 150 grams Granulated sugar
- 150 grams Fresh cranberries (roughly chopped)
- 1 tablespoon Orange zest
- 120 grams Sourdough discard
- 120 milliliters Milk
- 1 large Egg
- 85 grams Unsalted butter (melted and cooled)
- 1 teaspoon Vanilla extract
- 2 tablespoons Orange juice (freshly squeezed)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin well.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar.
Add the chopped cranberries and orange zest to the dry ingredients and toss to coat evenly. This prevents the cranberries from sinking to the bottom of the muffins.
In a medium bowl, whisk together the sourdough discard, milk, egg, melted butter, vanilla extract, and orange juice until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 to 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
214 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.8 g | 9% | |
| Saturated Fat | 4.1 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 274 mg | 12% | |
| Total Carbohydrate | 33.9 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 14.0 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 60 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
