Ingredients
Scale
- 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
