When it comes to baking, there’s something magical about the tangy flavor of sourdough combined with the natural sweetness of cranberries. These Sourdough Cranberry Muffins are the perfect way to use up extra sourdough starter while creating a delicious breakfast or snack option. Whether you’re a seasoned baker or just starting out, this recipe will guide you through crafting moist, flavorful muffins with a delightful streusel topping.

Why You’ll Love These Sourdough Cranberry Muffins

If you’re a fan of sourdough bread, you’ll appreciate the subtle tang that sourdough starter brings to these muffins. The tartness of fresh cranberries perfectly balances the slight sweetness of the batter. Plus, the crumbly streusel topping gives each muffin a satisfying crunch that contrasts beautifully with the soft interior.

These muffins are not only delicious but also versatile. You can enjoy them as a quick breakfast on busy mornings, pack them for lunch, or serve them as a dessert with a cup of tea. And if you’re like me, you’ll find that they make an excellent gift during the holiday season!

Ingredients for Sourdough Cranberry Muffins

Before we dive into the baking process, let’s take a look at the ingredients you’ll need to make these delicious Sourdough Cranberry Muffins. This recipe uses simple pantry staples, along with your sourdough starter, to create muffins that are both flavorful and easy to make.

For the Muffins:

150 g All-purpose flour (1 ¼ cup)
60 g Whole Wheat Flour (½ cup)
2 tsp Baking Powder
½ tsp Kosher Salt
¼ tsp Nutmeg
1 TBS Orange Zest (from 1 orange)
2 Eggs
165 g Granulated Sugar (¾ cup)
50 g Light Brown Sugar (¼ cup)
120 g Greek Yogurt (½ cup, plain, whole milk preferred)
120 g Sourdough Discard (½ cup) or active starter
1 tsp Vanilla Extract
113 g Unsalted Butter (½ cup or one stick, melted and cooled)
340 g Fresh Cranberries (1 package)

For Topping:

Raw Sugar

These ingredients work together to create a muffin that’s tangy, sweet, and bursting with flavor. The sourdough discard not only adds a unique taste but also helps keep the muffins moist for days. Fresh cranberries bring a tart bite that balances everything out.

Equipment

Baking Scale
Whisk
Spatula
Muffin Pan

Step-by-Step Instructions for Making Sourdough Cranberry Muffins

Step 1: Prepare the Dry Ingredients

In a large mixing bowl, combine the following ingredients:

150 g All-purpose flour (1 ¼ cup)
60 g Whole Wheat Flour (½ cup)
2 tsp Baking Powder
½ tsp Kosher Salt
¼ tsp Nutmeg
165 g Granulated Sugar (¾ cup)
50 g Light Brown Sugar (¼ cup)

Add 1 tablespoon of orange zest and rub it into the flour mixture with your hands. This helps to release the oils from the zest, enhancing the flavor and breaking apart any clumps of brown sugar.

Step 2: Prepare the Wet Ingredients

In another bowl, whisk together:

2 Eggs
120 g Greek Yogurt (½ cup, plain, whole milk preferred)
1 tsp Vanilla Extract
120 g Sourdough Discard (½ cup) or active starter

Pour in 113 g of melted and cooled unsalted butter (½ cup or one stick) last and whisk until combined. The mixture should become thick and pale yellow.

Step 3: Combine Ingredients

Reserve ¾ cup (70g) of cranberries for topping later. Pour the wet ingredients into the bowl of dry ingredients. Using a spatula, mix them together until most of the flour is hydrated and a few lumps remain. Be careful not to overmix, as this can lead to dense muffins.

Step 4: Fold in Cranberries

Gently fold in the remaining cranberries (340 g or a 12 oz package) into the batter. This ensures that the cranberries are evenly distributed throughout the muffins.

Step 5: Chill the Batter

For tall muffins with domed tops, cover and chill the muffin batter for at least an hour in the refrigerator, or up to overnight. Chilling helps improve texture and allows flavors to meld.

Step 6: Preheat Oven and Prepare Muffin Tin

Preheat your oven to 400°F (204°C). Line a standard 12-cup muffin pan with muffin liners or grease it lightly with butter or non-stick spray to prevent sticking.

Step 7: Fill Muffin Tin

Fill each muffin liner almost to the brim with batter using a large cookie scoop or ice cream scoop for even distribution. Dot the tops of each muffin with reserved fresh cranberries and sprinkle generously with raw sugar for added texture and sweetness.

Step 8: Bake Muffins

Bake for about 23-25 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for five minutes before transferring to a wire rack to cool completely.

These steps will guide you through creating delicious Sourdough Cranberry Muffins that are perfect for any occasion!

Serving Tips

Warm Muffins: For the best taste, serve the muffins warm. You can reheat them in a microwave for about 15-20 seconds or in a preheated oven at 350°F (175°C) for about 5 minutes.
With Spread: Consider serving them with a pat of butter or a dollop of cream cheese to enhance their flavor.
Pairings: These muffins pair well with a hot beverage like coffee or tea, making them an excellent choice for breakfast or an afternoon snack.

Storage Tips

Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. Ensure they are completely cool before placing them in the container to prevent condensation, which can make them soggy7.
Refrigeration: If you want to keep them fresh for a bit longer, you can store them in the refrigerator. However, this may slightly alter their texture.
Freezing: For longer storage, freeze the muffins. Wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or airtight container. They can be stored in the freezer for up to 3 months2 4. To thaw, leave them at room temperature or warm them in the oven.

By following these tips, you can enjoy your Sourdough Cranberry Muffins at their best, whether freshly baked or stored for later enjoyment.

Tips for Perfect Sourdough Cranberry Muffins

Baking Sourdough Cranberry Muffins can be a rewarding experience, but there are a few tips to ensure they turn out perfectly every time. Whether you’re an experienced baker or a novice, these tips will help you achieve bakery-quality results.

Use Fresh or Frozen Cranberries Fresh cranberries are ideal for this recipe because they provide a burst of tartness that balances the sweetness of the batter. You can substitute fresh with frozen cranberries; no need to thaw beforehand, but note that the muffins may take a minute or two longer to bake.
Don’t Overmix the Batter When combining the wet and dry ingredients, it’s essential not to overmix. Overmixing can result in tough, dense muffins. Stir just until the ingredients are combined, and it’s okay if the batter is slightly lumpy.
Chill the Batter Chilling the batter allows the flour to fully hydrate and the sourdough starter to work its magic, resulting in a lighter crumb and beautifully domed tops.
Add a Raw Sugar Topping The sprinkle of raw sugar adds a delightful crunch and makes these muffins feel extra special.
Bake at High Heat Initially Starting your muffins at a higher temperature helps them rise quickly, creating that beautiful domed top we all love.

Frequently Asked Questions (FAQs)

Can I use sourdough discard for this recipe?

Yes! This recipe is perfect for using up your sourdough discard. The discard adds a subtle tang and helps with leavening, making these muffins moist and flavorful.

How should I store these muffins?

Once baked, store your Sourdough Cranberry Muffins in an airtight container at room temperature for up to three days. If you’d like to keep them longer, they freeze beautifully!

Can I make these muffins gluten-free?

Yes! You can substitute all-purpose flour with a gluten-free flour blend that includes xanthan gum to maintain structure.

These Sourdough Cranberry Muffins are more than just a way to use up extra sourdough starter—they’re a delightful treat that combines tangy sourdough with tart cranberries and sweet orange zest. Whether you’re baking them for breakfast, brunch, or as a holiday gift, these muffins are sure to impress!

Conclusion

These Sourdough Cranberry Muffins are more than just a way to use up extra sourdough starter—they’re a delightful treat that combines the tangy essence of sourdough with the tartness of fresh cranberries and the brightness of orange zest. Whether you’re baking them for breakfast, brunch, or as a thoughtful holiday gift, these muffins are sure to impress. With their moist crumb, crunchy sugar topping, and bursts of cranberry flavor, they offer something special with every bite. Plus, they’re versatile enough to accommodate ingredient tweaks based on what you have on hand—whether it’s swapping out cranberries for another fruit or adding nuts for extra crunch. So next time you’re looking for a way to use your sourdough discard or simply craving something sweet yet tangy, give these Sourdough Cranberry Muffins a try. Once you’ve tasted them fresh out of the oven with a cup of coffee or tea, you’ll be hooked!