These Sourdough Cranberry Orange Muffins are a tasty treat that mixes tart cranberries with zesty orange. The sourdough gives them a unique twist that makes each bite special!
Every time I make these, the kitchen smells like a cozy bakery! They’re so good for breakfast or a snack. I love enjoying them warm with a little butter on top—yum!
Key Ingredients & Substitutions
Sourdough Starter: You’ll want an active, unfed sourdough starter for the best flavor and texture. If you don’t have sourdough, you could use a yogurt or buttermilk substitute, but it will change the taste a bit.
Flour: All-purpose flour works perfectly, but you can also mix in whole wheat flour for a heartier muffin. Just keep the ratio about 50/50 for best results!
Cranberries: Fresh cranberries are ideal for their tartness. If unavailable, dried cranberries work too, but they are sweeter, so consider reducing the sugar slightly. You can even switch to blueberries if desired!
Orange Zest: Fresh zest adds great flavor, but if you’re in a pinch, bottled orange extract is an option—use about 1/2 teaspoon.
How Do I Keep My Muffins Moist But Not Overmixed?
Mixing batter can be tricky, but here’s a simple method. Combine wet and dry ingredients separately first to ensure even distribution. When you mix them together, stir just until combined. It’s okay to have some lumps; overmixing will lead to tough muffins.
- Start with whisking dry ingredients until well-blended.
- Combine wet ingredients until smooth, but don’t worry about over-mixing!
- Fold in cranberries gently, ensuring they’re evenly mixed without breaking.
This gentle mixing keeps the muffins fluffy and light, making every bite enjoyable!
Sourdough Cranberry Orange Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup (240g) sourdough starter (active, unfed)
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup (120ml) milk
- 1/3 cup (80ml) vegetable oil or melted butter
- Zest of 1 large orange
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- 1/2 cup orange segments, chopped (optional)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh orange juice
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus about 20-25 minutes of baking time. After that, you’ll want to let the muffins cool for a few minutes before diving in. Altogether, you’re looking at about 40-50 minutes from start to finish!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This step is important so that the muffins bake evenly. Line a muffin tin with paper liners or grease the muffin cups with cooking spray or butter so they don’t stick.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt until everything is well combined. This ensures that the leavening agents are evenly distributed throughout the flour.
3. Prepare the Wet Ingredients:
In another bowl, combine the sourdough starter, egg, milk, oil (or melted butter), orange zest, and vanilla extract. Mix until it’s smooth. This is where the wonderful citrus aroma will start to come together!
4. Combine the Mixtures:
Pour the wet ingredients into the dry mixture. Gently stir just until combined. Remember, it’s okay if there are a few lumps! Overmixing can lead to dense muffins, so be gentle.
5. Add the Cranberries:
Carefully fold in the cranberries and orange segments (if using). This will give your muffins delightful bursts of tartness and a pop of color!
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each cup about 3/4 full. This allows space for the muffins to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 20-25 minutes. They are ready when the tops are golden and a toothpick inserted into the center comes out clean. Keep an eye on them; every oven is a little different!
8. Cool the Muffins:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. This helps keep them from getting soggy.
9. Make the Glaze:
While the muffins are cooling, prepare the glaze by stirring together the powdered sugar and orange juice until it’s smooth. Adjust the amount of orange juice to reach your desired consistency.
10. Drizzle and Enjoy:
Once the muffins are cool, drizzle the glaze over the top of each muffin. Enjoy them warm or at room temperature. These muffins are perfect for breakfast, a snack, or even dessert!
With their tender crumb and the balanced flavors of tart cranberries and sweet orange, these Sourdough Cranberry Orange Muffins are sure to be a hit!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! You can substitute up to half of the all-purpose flour with whole wheat flour for a heartier muffin. Just be aware that the texture might be slightly denser.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
What If I Don’t Have Fresh Cranberries?
No problem! You can use dried cranberries instead. Just keep in mind they are sweeter, so consider reducing the sugar in the recipe by a couple of tablespoons. You can also use frozen cranberries directly without thawing them first.
Can I Make These Muffins Without Sourdough Starter?
If you don’t have sourdough starter on hand, you can replace it with 1 cup of yogurt or buttermilk. Keep in mind this will change the flavor slightly, but they will still be delicious!
