Go Back
–+ servings
Sourdough Cranberry Orange Muffins in paper liners on a wire rack.

Sourdough Cranberry Orange Muffins

If you want a bake that tastes like December mornings in muffin form, these Sourdough Cranberry Orange Muffins are exactly what you need. Bursts of tart cranberries, bright citrus flavour, and the subtle tang from sourdough make these sourdough cranberry muffins beautifully soft and moist. Whether you’re baking ahead for Christmas breakfast or simply working through extra sourdough starter, these orange cranberry sourdough muffins are the perfect winter treat.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine Christmas, Sourdough, Worldwide
Servings 12 muffins
Calories 277 kcal

Equipment

Ingredients
 
 

  • 190 g plain flour all-purpose flour
  • 1.5 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 200 g granulated sugar
  • 100 g sourdough discard 100% hydration
  • 1 large orange all zest and 60ml juice
  • 120 g vegetable oil or sunflower oil
  • 70 g milk
  • 2 eggs large
  • 1 teaspoon vanilla bean paste
  • 180 g frozen or fresh cranberries

OPTIONAL STREUSEL TOPPING

  • 70 g plain flour a.k.a. all-purpose flour
  • 70 g granulated sugar
  • a pinch of salt
  • 50 g butter cold cubed

OPTIONAL ORANGE GLAZE

  • 100 g powdered sugar a.k.a. icing sugar
  • 1-2 tablespoon orange juice

Instructions
 

OPTIONAL STREUSEL:

  • In a medium bowl, mix the sugar, flour and a pinch of salt. Add the cubed butter and rub with your fingertips until the mixture resembles coarse breadcrumbs.
  • MUFFINS:

SOURDOUGH MUFFINS:

  • Preheat the oven to 200°C (400°F). Line a 12-hole muffin tin with liners.
  • In a large mixing bowl, combine, flour, baking powder, baking soda and salt.
  • In a separate bowl, place the sugar and orange zest. With your fingers, rub the zest into the sugar to release citrus oils.
  • Pour in the milk, eggs, orange juice and vanilla bean paste and, using an electric handheld mixer, or a balloon whisk, beat the mixture uniti combined.
  • Drizzle in the oil, and continue whisking until well incorporated.
  • Combine the wet and dry ingredients folding the mixture gently just enough to combine and there are no pockets of dry flour.
  • Finally fold in the cranberries (no need to thaw the cranberries if using frozen ones).
  • Divide the muffin batter amongst the muffin liners.
  • OPTIONAL: If you made streusel topping, top each muffin with about 1 tablespoon of crumb mixture and press down slightly with the back of the spoon.
  • Bake for 25-27 minutes (25 minutes for fresh cranberries, 27 for frozen) or until a cocktail stick inserted into the centre comes out clean.
  • Let the muffins cool for a few minutes in the muffin tin, then transfer to a cooling rack.

OPTIONAL GLAZE:

  • Mix the powdered sugar with the orange juice until you have a thick but smooth paste. Let the muffins cool for at least 20 minutes before drizzling the glaze over the tops.

Video

Notes

Approximate nutritional values are provided for Sourdough Cranberry Orange Muffins with Orange Glaze (without the streusel topping). 

Nutrition

Calories: 277kcalCarbohydrates: 43gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 27mgSodium: 209mgPotassium: 72mgFiber: 1gSugar: 27gVitamin A: 88IUVitamin C: 9mgCalcium: 50mgIron: 1mg
Keyword Christmas sourdough muffins, orange cranberry sourdough muffins, Pumpkin Sourdough Muffins, sourdough cranberry muffins, sourdough cranberry orange muffins
Tried this recipe?Let us know how it was!