Print

Sourdough Cranberry Muffins Recipe

Sourdough Cranberry Muffins
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Sourdough Cranberry Muffins are a delightful blend of tangy sourdough discard and tart cranberries, enhanced with the zest of fresh oranges. Perfect for breakfast or a snack, these muffins are moist, flavorful, and easy to make.

Ingredients

Scale

Dry 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)

  • 1 TBS Orange Zest (from 1 orange)

Wet Ingredients:

  • 2 Eggs

  • 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)

Add-ins:

  • 340 g Fresh Cranberries (1 package), reserve some for topping

Topping:

  • Raw Sugar

Instructions

  1. Prepare Dry Ingredients: In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, kosher salt, nutmeg, granulated sugar, light brown sugar, and orange zest. Pro Tip: Rub the orange zest into the flour mixture to release its oils and enhance flavor.

  2. Mix Wet Ingredients: In another bowl, whisk together eggs, Greek yogurt, vanilla extract, and sourdough discard until thick and pale yellow. Add melted butter last and whisk until fully combined.

  3. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Use a spatula to mix until most of the flour is hydrated and a few lumps remain. Common Mistake: Avoid overmixing to prevent dense muffins.

  4. Add Cranberries: Gently fold in cranberries into the batter. Reserve some cranberries for topping.

  5. Chill Batter: Cover and chill the muffin batter in the refrigerator for at least an hour or overnight for better texture.

  6. Preheat Oven: Preheat your oven to 400°F (204°C).

  7. Prepare Muffin Tin: Line a standard muffin pan with liners or grease it lightly with non-stick spray.

  8. Fill Muffin Cups: Fill each liner almost to the brim with batter using an ice cream scoop for even distribution. Top with reserved cranberries and sprinkle with raw sugar.

  9. Bake Muffins: Bake for about 23-25 minutes until golden brown and a toothpick inserted comes out clean. Cool in the pan for five minutes before transferring to a wire rack to cool completely.

Notes

  • Serving Suggestions: Serve warm with butter or cream cheese alongside coffee or tea.

  • Storage Tips: Store in an airtight container at room temperature for up to three days or freeze individually wrapped muffins for up to three months.

  • Reheating Instructions: Reheat in a microwave for about 15 seconds or in an oven at 350°F (175°C) for about five minutes.

  • Variations: Substitute fresh cranberries with frozen ones without thawing; adjust baking time slightly if needed.

Find it online: https://cakeshungry.com/sourdough-cranberry-muffins/