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Sourdough Cranberry Orange Muffins

sourdough cranberry orange muffins - featured image
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Bright, tender muffins bursting with citrus and tart cranberries, made with active sourdough starter for a moist crumb and gentle tang. Perfect for breakfast, brunch, or a comforting snack any time of year.

Ingredients

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  • 1 cup active sourdough starter (fed, bubbly, and at room temperature)
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/2 cup vegetable oil (or melted butter)
  • 2 large eggs (room temperature)
  • 1/2 cup fresh orange juice
  • 2 tablespoons orange zest (about 1 large orange)
  • 1 cup fresh or frozen cranberries (halved if large)
  • 1 teaspoon vanilla extract (optional)
  • 2 tablespoons coarse sugar (optional, for topping)
  • Extra orange zest (optional, for topping)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper or silicone liners. Wash and zest your orange, then juice it. If using frozen cranberries, toss them in a tablespoon of flour.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
  3. In a large bowl, whisk sugar, oil (or melted butter), and eggs until smooth and slightly pale. Add sourdough starter, orange juice, orange zest, and vanilla extract (if using). Stir until just combined.
  4. Gradually add the dry flour mixture to the wet mixture, stirring gently with a spatula until no streaks of flour remain. Do not overmix.
  5. Fold in cranberries gently so they’re evenly distributed.
  6. Divide the batter evenly among the 12 muffin cups (about 1/4 cup per muffin). Sprinkle tops with coarse sugar and extra orange zest if desired.
  7. Bake for 18–22 minutes, or until tops are golden and a toothpick inserted in the center comes out clean. Start checking at 16 minutes if your oven runs hot.
  8. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use active sourdough starter for best rise and flavor. Toss cranberries in flour to prevent sinking. Do not overmix the batter for tender muffins. For gluten-free, substitute almond flour or a gluten-free blend and add 1/2 teaspoon xanthan gum. Muffins freeze well for up to 3 months. Let batter rest in muffin tin for 10 minutes before baking for extra rise.

Nutrition

Keywords: sourdough muffins, cranberry orange muffins, breakfast, brunch, easy muffins, citrus, homemade, baking, sourdough starter, holiday

Find it online: https://atomicbite.com/sourdough-cranberry-orange-muffins-recipe-easy-and-perfect-for-breakfast/