These Sourdough Cranberry Orange Muffins are a tasty treat packed with sweet-tart cranberries and zesty orange flavor. They’re soft, fluffy, and perfect for breakfast or a snack!
Every bite feels like a little celebration! I love sharing these with friends over coffee, and they always ask for the recipe. It’s a simple way to brighten up any day! ☕️
Key Ingredients & Substitutions
Sourdough Starter: Use an active, unfed starter. If you’re short on sourdough, you can try substituting with plain yogurt, but keep the texture in mind. The flavor won’t be the same, but it still adds moisture.
Fresh Cranberries: I recommend using fresh cranberries for that tart flavor. If not available, frozen cranberries work perfectly – just don’t thaw them. Dried cranberries can also be used but will make the muffins sweeter and chewier.
Orange Juice and Zest: Freshly squeezed juice gives the best flavor. You can also use bottled orange juice if you’re in a pinch, but be aware that fresh really brightens up the muffins. The zest is key for that citrus aroma, so don’t skip it!
Nuts: Walnuts or pecans add a nice crunch but are optional. If you want to keep it nut-free or have allergies, simply leave them out or replace them with seeds like sunflower or pumpkin for some texture.
How Do I Make Sure My Muffins Rise Perfectly?
For those perfectly risen muffins, focus on the mixing technique. Here’s how to do it:
- Combine wet and dry ingredients gently. Overmixing can lead to tough muffins.
- Make sure your baking powder and baking soda are fresh for good lift.
- Fill each muffin cup about 3/4 full to give them room to rise without overflowing.
- Preheating your oven is crucial! It helps the muffins get that lovely dome shape.
With these tips, your muffins will be light, fluffy, and delicious! Enjoy baking!
Sourdough Cranberry Orange Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup all-purpose flour
- 1 cup sourdough starter (active, unfed)
- 1/3 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/4 cup vegetable oil or melted butter
- 1/4 cup orange juice (freshly squeezed)
- 1 tbsp orange zest (from about 1 medium orange)
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- 1/2 cup chopped walnuts or pecans (optional)
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 minutes to prep, and you’ll need 18-22 minutes for baking. Allow an additional 5 minutes to cool, and you’re all set! That means in just about 40 minutes, you can have delicious muffins ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This is crucial for ensuring your muffins rise perfectly. Line a muffin tin with paper liners or grease them lightly with cooking spray or butter.
2. Mix the Wet Ingredients:
In a large bowl, combine the sourdough starter, sugar, egg, vegetable oil (or melted butter), orange juice, and orange zest. Whisk everything together until it’s nice and smooth. This mixture should smell wonderful with that fresh orange aroma!
3. Combine the Dry Ingredients:
In another bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing them separately helps ensure even distribution of the leavening agents.
4. Bring it Together:
Gently add the dry mixture into the wet mixture. Stir gently until just combined—don’t overmix! A few lumps are perfectly okay; overmixing can lead to tough muffins.
5. Fold in the Goodies:
Carefully fold in the cranberries and any nuts you’re using, being cautious not to break the berries too much.
6. Fill the Muffin Tin:
Divide the batter evenly into the prepared muffin tin, filling each cup about 3/4 full. This gives your muffins enough room to rise beautifully.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for 18-22 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean.
8. Cool and Glaze:
Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Meanwhile, prepare your glaze by whisking the powdered sugar with 1-2 tablespoons of orange juice until you get a smooth consistency.
9. Drizzle and Serve:
Once the muffins have cooled, drizzle the glaze over the tops and let it set for a few minutes. Serve and enjoy the delightful flavors of your freshly baked sourdough cranberry orange muffins!
Enjoy your moist and tangy sourdough cranberry orange muffins—perfect for any time of day!
Can I Use Active Dry Yeast Instead of Sourdough Starter?
While it’s best to use sourdough starter for the authentic tangy flavor, if you’re in a pinch, you can use about 1/4 cup of active dry yeast mixed with 1/4 cup water and 1/4 cup flour. However, this will alter the taste and texture of the muffins slightly, making them less sourdough-like.
What Can I Substitute for Orange Juice?
If you’re out of orange juice, you can substitute it with apple juice or lemon juice. Just know that lemon juice will add a sharper taste, while apple juice will sweeten the muffins slightly. Adjust the sugar if needed!
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer bag for up to 3 months. Just thaw them at room temperature and reheat in the microwave or toaster oven when ready to eat!
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, replace the egg with a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use plant-based oil instead of butter. Ensure your sugar is vegan-friendly too!