Craving some moist muffins? Then why not make something using your sourdough discard? Sourdough cranberry muffins currently have my family and friends in a chokehold. The fruity bursts between each crumbly bite are absolutely incredible. Have a go at this super easy and yummy recipe.
Table of Contents
- Why Use A Sourdough Starter Discard For Cranberry Muffins?
- Tips For Making Muffins With Sourdough Discard
- Ingredient Substitutions
- Sourdough Cranberry Muffins – Yum!
- FAQs
Sourdough Cranberry Muffins Recipe
These scrumptious orange cranberry sourdough muffins will quickly become a favorite in your household. Introducing sourdough discard to the muffin batter will only make this recipe miles better. So what are you waiting for?
- Total Time: 27 mins
- Yield: 12 muffins 1x
Ingredients
- 1/2 cup coconut oil or butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 eggs
- 1/2 cup sourdough starter discard
- 1/4 cup fresh orange juice
- zest of 1 orange
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups fresh or frozen cranberries
Instructions
- Preheat the oven to 400 degrees Fahrenheit Meanwhile line a muffin tin with muffin liners, then set them aside.
- Mix the coconut oil and sugars together until well combined. Then add eggs, sourdough discard, vanilla extract, orange juice, and orange zest. Mix until well combined.
- In a separate bowl, combine flour, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients, and stir until well incorporated.
- Fold the frozen or fresh cranberries into the batter. Use a large ice cream scoop to scoop the batter into the prepped muffin tin.
- Bake the muffins for 20-22 minutes, or until a toothpick inserted emerges clean.
Notes
- Your cranberries can be fresh or dried, I personally prefer to use frozen cranberries for this recipe, as they produce a perfect moist muffin once baked.
- If you don’t like cranberries then you can certainly swap them for blueberries or raspberries.
- If you have a carton of orange juice you can use that in place of fresh orange juice in this recipe.
- You can replace butter with vegetable oil.
- You can use any type of sugar you fancy, whether it’s white, brown, or coconut sugar, and the results won’t be negatively affected.
- Prep Time: 5 mins
- Cook Time: 22 mins
- Category: bread
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 227 calories
- Fat: 10 g
- Saturated Fat: 8 g
- Carbohydrates: 32 g
- Protein: 3 g
Why Use A Sourdough Starter Discard For Cranberry Muffins?
The real question is, why not use a sourdough discard for your cranberry muffins? Your sourdough discard is only growing in your refrigerator, requiring a purpose, so what better way to make use of it than to add to delicious dessert recipes like this!
The inclusion of a sourdough discard will only produce a unique flavor profile that’ll certainly delight your taste buds. Not to mention the amazing texture, and tenderness of the muffins that never go undetected.
Tips For Making Muffins With Sourdough Discard
While your old sourdough discard is certainly a key ingredient, it isn’t the easiest one to work with. Especially when it comes to easy bake recipes like muffins.
For this reason, we’ve compiled a few tips and tricks to help with your sourdough muffin recipe.
- Make sure that your sourdough starter discard has been stored in the fridge for a maximum of 2 weeks. Anything older than that shouldn’t be used in this recipe.
- Avoid sourdough discard that has formed a hooch, as it will make the cranberry orange muffins taste extremely sour.
- You can definitely use an active sourdough starter for this recipe, though the batter may take longer due to fermentation. The best way to prepare it would be to let it sit overnight in the fridge, in time for baking in the morning.
- Don’t use a new sourdough stater unless it is 7 days old and smells fresh before adding it to your sourdough discard recipes.
Ingredient Substitutions
While these orange cranberry muffins are certainly scrumptious as they are, there are some delicious substitutions for those who wish to experiment with additional ingredients in your pantries.
Here are some substitutions for you to try:
- Your cranberries can be fresh or dried, I personally prefer to use frozen cranberries for this recipe, as they produce a perfect moist muffin once baked.
- If you don’t like cranberries then you can certainly swap them for blueberries or raspberries.
- If you have a carton of orange juice you can use that in place of fresh orange juice in this recipe.
- You can replace butter with vegetable oil.
- You can use any type of sugar you fancy, whether it’s white, brown, or coconut sugar, and the results won’t be negatively affected.
Sourdough Cranberry Muffins – Yum!
If you loved baking with your sourdough discard and your cranberry muffins were moist enough to have your taste buds singing, then you’re certainly going to love this homemade cranberry walnut sourdough bread.
If you’re not in the mood for fruity muffins, try these great vegan chocolate muffins instead!
FAQs
Can I Make a Loaf of Bread Instead Of Muffins?
You can certainly make a cranberry loaf with this recipe, just make sure you adjust the weight of ingredients.
