These Sourdough Cranberry Orange Muffins are a lovely mix of tangy cranberries and bright orange flavors. They are moist, fluffy, and perfect for breakfast or snacking!
Trust me, the smell of these muffins baking will have everyone running to the kitchen. I love pairing them with a cup of tea—so cozy! ☕
Key Ingredients & Substitutions
Sourdough Starter: Use an active and unfed sourdough starter for a slight tang and moisture. If you don’t have sourdough, you can substitute with unsweetened yogurt or buttermilk, but the flavor will change a bit.
Cranberries: Fresh cranberries add a nice tartness. If you can’t find them, use dried cranberries. Just note they are sweeter, so you might want to reduce the sugar slightly.
Orange Zest and Juice: Fresh zest and juice is key for flavor. If you’re in a pinch, bottled orange juice can work, but fresh really boosts the taste!
Butter: I prefer unsalted butter for better control over salt levels. You can swap it with coconut oil or a plant-based butter to make it dairy-free.
How Do I Ensure My Muffins Are Perfectly Fluffy?
The trick to light, fluffy muffins is to avoid overmixing the batter. When combining wet and dry ingredients, mix only until just combined; lumps are okay! This keeps the muffins tender.
- Mix gently and stop as soon as the flour is incorporated.
- Make sure not to smash the cranberries too much when folding them in.
- Properly measuring flour by spooning it into a measuring cup and leveling it off can also help prevent dense muffins.
How to Make Sourdough Cranberry Orange Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (active, unfed)
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1/3 cup unsalted butter, melted and slightly cooled
- 1/2 cup milk (whole or 2%)
- Zest of 1 medium orange
- 1 tablespoon fresh orange juice
- 1 1/2 cups fresh or frozen cranberries
- 1 teaspoon vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 teaspoons fresh orange juice
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prepare and around 20-25 minutes to bake. After baking, let the muffins cool for about 5 minutes in the pan. Overall, you should set aside around 45 minutes to enjoy these delicious muffins fresh from the oven!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or greasing the cups well to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, use a whisk to combine the flour, granulated sugar, baking soda, baking powder, and salt. Mix these ingredients well to ensure they’re evenly distributed.
3. Combine the Wet Ingredients:
In a separate medium bowl, combine the sourdough starter, egg, melted butter, milk, orange zest, fresh orange juice, and vanilla extract. Whisk until everything is well combined and smooth.
4. Mix Dry and Wet Ingredients:
Pour the wet ingredients into the bowl with the dry ingredients. Gently mix until just combined. Remember, it’s crucial not to overmix—your batter should still be slightly lumpy!
5. Fold in the Cranberries:
Carefully fold in the cranberries, ensuring that they’re evenly distributed throughout the muffin batter without breaking them.
6. Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full. This allows room for the muffins to rise as they bake.
7. Bake the Muffins:
Place your muffin tin in the preheated oven and bake for 20-25 minutes. The muffins are ready when a toothpick inserted into the center of one comes out clean.
8. Cool the Muffins:
Once baked, let the muffins cool in the pan for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
9. Prepare the Glaze:
While your muffins are cooling, mix the powdered sugar with enough fresh orange juice to create a smooth, pourable glaze. Adjust the consistency by adding more juice or sugar as needed.
10. Glaze and Serve:
Once the muffins are cool, drizzle the orange glaze over them. Allow the glaze to set before serving. Enjoy your Sourdough Cranberry Orange Muffins warm or at room temperature!
These muffins are sure to become a favorite, packed with tart cranberries and a delightful orange flavor. Happy baking!
Can I Use a Different Type of Fruit?
Absolutely! If cranberries aren’t your preference, you can substitute them with blueberries, chopped apples, or even dried fruits like raisins or apricots. Just keep in mind that the sweetness and moisture levels may vary based on your choice of fruit.
How Should I Store Leftover Muffins?
To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze the muffins for up to 3 months. Just let them cool completely before wrapping them in plastic wrap and placing them in a freezer-safe bag. Thaw overnight in the fridge when ready to enjoy!
Can I Make These Muffins Dairy-Free?
Yes! You can easily substitute the milk with a non-dairy alternative, such as almond milk, oat milk, or coconut milk. Additionally, use a plant-based butter or coconut oil for the melted butter option to keep it dairy-free yet delicious!
What if My Sourdough Starter Is Fed?
If you have a fed sourdough starter, just use it directly in the recipe. The muffins will still turn out great! Just be aware that the batter may be slightly more active, so keep an eye on the baking time, as they may rise and bake a little faster.
