These Sourdough Cranberry Orange Muffins are a delightful breakfast treat! With tangy cranberries and zesty orange, they’re perfect for brightening your morning.
The best part? They’re so easy to bake! I love how the sourdough gives them a unique flavor that’s hard to resist. Perfect for sharing or keeping all to yourself! 😉
Key Ingredients & Substitutions
Sourdough Starter: You can use either fed or discard sourdough. If you don’t have any, try Greek yogurt or buttermilk for tanginess, though it will change the flavor slightly.
Cranberries: Fresh cranberries are great, but if they’re not in season, frozen cranberries work perfectly too! Just toss them in a little flour to prevent them from sinking.
Orange Zest: Fresh zest adds bright flavor. In a pinch, use a little orange extract, but be careful with the amount, as it can be stronger.
Buttermilk: If you don’t have buttermilk, mix regular milk with a bit of vinegar or lemon juice and let it sit for 5 minutes. It’s a great substitute!
How Do I Ensure My Muffins Are Light and Fluffy?
To get light, fluffy muffins, the mixing process is key. When combining the wet and dry ingredients, mix gently until just combined. Overmixing develops gluten, which can make muffins tough.
- Make sure your ingredients are at room temperature for better blending.
- Use a spatula to fold in the cranberries carefully to keep them intact.
- Do not fill the muffin cups all the way. Aim for ⅔ full to allow room for rising.
How to Make Sourdough Cranberry Orange Muffins
Ingredients You’ll Need:
- For the Muffins:
- 1 cup sourdough starter (fed or discard)
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅔ cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- ½ cup buttermilk
- 1 tsp vanilla extract
- Zest of 1 large orange
- 1 cup fresh or frozen cranberries
- For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp fresh orange juice
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 18-22 minutes for baking. After that, let the muffins cool for a bit before glazing them. Total time: approximately 30-35 minutes, plus cooling time.
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This helps your muffins rise beautifully. Line a muffin tin with paper liners or grease it lightly to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and granulated sugar. Mixing these dry ingredients first ensures that the baking soda and powder are evenly distributed throughout the flour.
3. Prepare the Wet Ingredients:
In a separate bowl, whisk together your sourdough starter, melted butter, eggs, buttermilk, vanilla extract, and the zest of the orange until smooth. Make sure the butter is cooled, so it doesn’t cook the eggs!
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients. Gently stir until everything is just combined. Remember, overmixing can make the muffins tough, so simply mix until you don’t see any dry flour.
5. Add Cranberries:
Carefully fold in the cranberries. If using frozen cranberries, you might want to sprinkle them with a bit of flour first to prevent them from sinking during baking!
6. Fill the Muffin Cups:
Divide the batter evenly among the prepared muffin cups, filling each about ⅔ full. This allows the muffins to rise without overflowing.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. Keep an eye on them; they are done when a toothpick inserted into the center comes out clean.
8. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
9. Make the Glaze:
While the muffins cool, prepare the glaze by whisking together powdered sugar and fresh orange juice until it’s smooth and pourable. Adjust the consistency by adding more sugar or juice as needed.
10. Drizzle and Enjoy:
Once the muffins have cooled completely, drizzle the glaze over the top. Let it set for a moment, then they’re ready to serve! Enjoy your delicious, moist muffins with a delightful mix of tangy cranberry and vibrant orange flavors!
Happy baking!
Can I Use Store-Bought Sourdough Starter?
Absolutely! You can use any active sourdough starter you have on hand for these muffins. Just make sure it’s fed and bubbly for the best results.
Can I Substitute Other Fruits?
Yes! Feel free to swap out the cranberries for other fruits like blueberries, raspberries, or even chopped apples. Just adjust the sweetness if using sweeter fruits.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin individually and place them in a freezer bag.
What If My Muffins Turn Out Dense?
If your muffins come out dense, it may be due to overmixing the batter or using too much flour. For the best results, mix gently and measure the flour accurately, using the spoon-and-level method rather than scooping straight from the bag.