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There are three sourdough orange cranberry muffins that are stacked on top of each other. There is a halved orange next to these muffins and more muffins in a muffin tin in the background.

Sourdough Cranberry Orange Muffins

These sourdough muffins are perfectly sweet from the zesty orange and tangy from the sourdough. The addition of fresh cranberries adds a delightful tart contrast to round out the festive flavors of these sourdough discard muffins. Don't forget the orange glaze!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 12 muffins
Calories 272 kcal

Ingredients
 
 

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • ½ cup unsalted butter softened to room temperature
  • 1 cup brown sugar packed
  • ½ cup milk
  • ¼ cup orange juice freshly squeezed from the oranges you zested
  • ½ cup sourdough starter discard or active starter is fine
  • 1 egg
  • 2 teaspoons vanilla extract
  • zest from 2 oranges about 2 tablespoons
  • 2 cups fresh cranberries rinsed and picked through

For the Orange Glaze

  • 1½ tablespoon orange juice
  • ½ tablespoon melted butter
  • ½ cup powdered sugar

Instructions
 

  • Preheat oven to 375℉.
  • Line a 12 cup muffin tin with cupcake liners. Set aside.
  • In a medium bowl, whisk together the flour, salt and baking powder. Set aside.
  • In the bowl of a stand mixer, cream together the butter and brown sugar on medium speed.
  • Add the sourdough starter, milk, orange juice, vanilla, egg, and orange zest to the bowl and mix on medium speed until fully combine.
  • Add the dry ingredients to the stand mixer on low speed and mix until just combined.
  • Stir in the cranberries using a wooden spoon or rubber spatula.
  • Spoon the batter into the prepared muffin tin, dividing the batter equally among all 12 liners. The batter will come above the tops of the cups.
  • Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool completely before glazing.

For the Glaze

  • Melt the butter in a small microwave-safe mixing bowl for 10-15 seconds in the microwave.
  • Whisk in the orange juice and powdered sugar until smooth.
  • Dip the top of each muffin in the glaze and place on a wire rack with parchment paper underneath. The glaze may drip off a bit but will solidify once set.

Nutrition

Calories: 272kcalCarbohydrates: 45gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 249mgPotassium: 101mgFiber: 1gSugar: 25gVitamin A: 316IUVitamin C: 7mgCalcium: 59mgIron: 1mg
Keyword Sourdough, Sourdough Discard
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