These Sourdough Cranberry Orange Muffins are a burst of flavor! With tangy cranberries and zesty orange, they are soft and fluffy—perfect for breakfast or a snack.
Honestly, the bright orange taste makes these muffins feel like a cheerful hug in the morning. I love enjoying them warm with a little butter melted on top. Yum!
Key Ingredients & Substitutions
Sourdough Starter: Use an active starter for the best results. If you don’t have one, try a store-bought one or use plain yogurt as a substitute (though it will change the flavor slightly).
Flour: All-purpose flour works perfectly, but you can swap in whole wheat flour for added nutrition. Just be aware that it may make the muffins a bit denser.
Cranberries: Fresh cranberries are the best choice for tartness. If you can’t find them, dried cranberries are an alternative, but reduce the sugar slightly since they’re sweeter.
Butter: I always use unsalted butter, but if you’re out, coconut oil or vegetable oil can work as substitutes. Just melt them first!
Milk: Whole milk is great, but feel free to use almond milk or oat milk for a dairy-free version, keeping the texture consistent.
How Do You Get the Muffins to Rise and Stay Fluffy?
The key to fluffy muffins lies in the mixing and baking technique. Overmixing your batter can develop gluten, leading to dense muffins. Here are some tips:
- Combine the wet and dry ingredients gently until they just come together.
- Leave the batter slightly lumpy; this will help keep them light.
- Make sure your ingredients (like the butter and eggs) are at the right temperature—room temperature eggs and melted but cooled butter work best.
- Fill the muffin cups about 3/4 full to give them space to rise beautifully.
Remember, you want to check for doneness around the 20-minute mark with a toothpick; once it comes out clean, they’re ready!
How to Make Sourdough Cranberry Orange Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (active and bubbly)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted and cooled
- 1/2 cup whole milk or buttermilk
- 2 large eggs
- Zest of 1 large orange
- 1 tsp pure vanilla extract
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp fresh orange juice
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prep and 20-25 minutes to bake. Allow some extra time for the muffins to cool before drizzling with glaze. In total, you’re looking at about 45 minutes to enjoy these delightful muffins.
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Grease a 12-cup muffin tin or line it with paper liners to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, baking powder, and salt. Make sure there’s no clumping and everything is well combined.
3. Mix Wet Ingredients:
In another bowl, combine the active sourdough starter, melted butter (make sure it’s cooled), milk (or buttermilk), eggs, orange zest, and vanilla. Mix until smooth and well blended.
4. Combine Wet and Dry Ingredients:
Pour the wet mixture into the dry mixture. Gently stir until just combined. It’s okay if the batter remains a little lumpy; overmixing can make the muffins dense.
5. Add Cranberries:
Carefully fold in the cranberries, making sure they are coated with some flour from the batter. This will help prevent them from sinking to the bottom.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full to give them room to rise. Smooth out the tops if needed.
7. Bake:
Bake your muffins in the preheated oven for 20-25 minutes. They should be golden brown on top and a toothpick inserted in the center should come out clean when done.
8. Prepare the Glaze:
While your muffins are cooling, make the glaze. In a small bowl, whisk together the powdered sugar and orange juice until smooth, aiming for a consistency that’s thick but drizzly.
9. Glaze the Muffins:
Once the muffins are cool, drizzle the glaze over the top of each muffin. Allow the glaze to set for a few minutes before serving.
10. Enjoy!
Your Sourdough Cranberry Orange Muffins are ready to be devoured! They are delicious warm or at room temperature, perfect for breakfast or a snack. Enjoy every bite!
Can I Use Whole Wheat Flour Instead?
Yes, you can substitute whole wheat flour for all-purpose flour! Just note that it may result in denser muffins, so you might want to add a little extra liquid if the batter seems too thick.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer freshness, you can freeze them for up to 3 months; just make sure to wrap them tightly in plastic wrap before placing them in a freezer bag!
What Can I Substitute for Unsalted Butter?
If you don’t have unsalted butter, you can use coconut oil or vegetable oil in equal amounts. Just melt the coconut oil first, and it will work beautifully in the recipe.
Can I Add Other Fruits or Nuts?
Absolutely! Feel free to mix it up by adding chopped nuts like walnuts or pecans, or even other fruits like blueberries or chopped apples—just keep the total amount of add-ins to around 1 1/2 cups for best results!
