Sourdough Cranberry Orange Muffins
These tender sourdough discard muffins combine tart cranberries with bright orange juice, fragrant citrus zest, and a subtle touch of cinnamon. Sour cream and neutral oil create a moist crumb, while a simple orange glaze adds a smooth, sweet finish.
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Ingredients
For the Muffins
- 2 cups fresh or frozen cranberries roughly chopped
- 1 tablespoon pure vanilla extract
- ¾ cup sour cream preferably at room temperature
- 2 teaspoons baking powder
- ½ cup neutral-flavored oil such as avocado oil
- 1½ tablespoons finely grated orange zest obtained from approximately 2 large oranges
- ½ teaspoon baking soda
- 2 large eggs preferably at room temperature
- ¼ cup freshly squeezed orange juice
- 1 teaspoon fine sea salt
- ½ cup unfed sourdough discard chilled or at room temperature
- ¾ teaspoon ground cinnamon
- 1 cup granulated white sugar
- 2 cups all-purpose flour
For the Orange Glaze
- 2 tablespoons orange juice
- 1 cup confectioners’ sugar
Instructions
- Preheat the oven to 425°F (218°C), arranging the oven rack in the center position. Place paper liners in the wells of a muffin tin to prevent sticking and allow the baked muffins to release easily.
- Add the all-purpose flour, cinnamon, baking powder, baking soda, and fine sea salt to a large mixing bowl. Whisk thoroughly until the leavening agents and seasonings are evenly dispersed throughout the flour.
- In a separate bowl, whisk together the neutral oil, granulated sugar, grated orange zest, eggs, sour cream, orange juice, vanilla extract, and unfed sourdough discard. Continue mixing until the ingredients form a smooth, uniform mixture.
- Transfer the dry mixture into the bowl containing the wet ingredients. Stir gently only until the flour is incorporated, taking care not to overmix. Use a spatula to fold in the roughly chopped cranberries until they are evenly distributed.
- Divide the cranberry batter among the prepared muffin cups using a large spoon or ice cream scoop. Fill each liner to the top to produce generously sized, bakery-style muffins. Bake at 425°F (218°C) for 5 minutes. Without removing the pan, reduce the oven temperature to 350°F (176°C) and continue baking for another 15–18 minutes. The muffins are ready when a toothpick inserted into the center emerges clean or with only a few moist crumbs attached.
- Remove the muffin pan from the oven and allow the muffins to cool completely in the tin. While they cool, whisk the confectioners’ sugar with the orange juice until a smooth glaze forms. Drizzle the glaze over the fully cooled muffins.
Notes
Room-temperature eggs and sour cream blend more readily into the batter and can help produce a lighter muffin texture.
Fresh or frozen cranberries may be used. Roughly chop them before folding them into the batter.
For a decorative citrus finish, sprinkle a small amount of additional orange zest over the glaze.