These Sourdough Cranberry Orange Muffins are a tasty treat that combines tangy cranberries with a burst of citrus flavor. They’re fluffy and perfect for breakfast or a snack!
Who knew sourdough could be so sweet? I love how the orange zest brightens them up, making even Monday mornings a bit brighter! Just grab one and enjoy your day. 🍊
Key Ingredients & Substitutions
Sourdough Starter: Make sure your starter is active and bubbly for the best rise and flavor. If you don’t have one, you can replace it with an equal amount of plain yogurt or buttermilk, but that will slightly change the texture.
Flour: All-purpose flour is the go-to for this recipe. You could swap in whole wheat flour for added nutrition, but the muffins may be denser. You can also use a gluten-free flour blend if needed.
Cranberries: Fresh cranberries add a tart punch, but if they’re out of season, frozen cranberries work just fine. If you’re not a fan of cranberries, try using blueberries or chopped apples instead for a different flavor.
Butter: Unsalted butter gives a great richness. If you’re looking for a dairy-free option, melted coconut oil or a vegan butter can be used with similar results.
Yogurt or Buttermilk: This adds moisture and tangy flavor. If you don’t have any, you can use milk with a splash of vinegar or lemon juice to mimic buttermilk’s acidity.
How Can I Ensure My Muffins Rise Perfectly?
Getting the right rise in muffins is essential, and it hinges on a couple of key techniques. The first thing is to ensure your sourdough starter is active and bubbly. If it’s not, your muffins won’t rise as much.
- Don’t overmix your batter. Gently fold the dry ingredients into the wet until just combined. Overmixing can lead to tough muffins.
- Let the oven preheat fully before baking to ensure they rise well. A hot oven is crucial!
- Fill the muffin cups about ¾ full. This allows them to rise properly without overflowing.
Keep an eye on them in the last few minutes of baking; every oven is different. A toothpick should come out clean from the center when they’re done. Happy baking!
How to Make Sourdough Cranberry Orange Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (active and bubbly)
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
- ½ cup plain yogurt or buttermilk
- Zest of 1 large orange
- 1 cup fresh or frozen cranberries
- 2 tbsp orange juice
For the Glaze:
- ½ cup powdered sugar
- 1-2 tbsp fresh orange juice
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus 18-22 minutes to bake. You will need another 5 minutes for cooling, making it around 40-45 minutes total. Perfect for a quick breakfast or a delightful snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This helps your muffins rise perfectly. While the oven heats, line a muffin tin with parchment paper liners or grease them well to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the active sourdough starter, melted butter, egg, vanilla extract, yogurt (or buttermilk), and orange juice. Mix until everything is smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, stir together the flour, sugar, baking powder, baking soda, salt, and orange zest. This ensures that the baking soda and powder are evenly distributed, which helps your muffins rise nicely.
4. Mix Them Together:
Gradually fold the dry ingredients into the wet ingredients. Mix gently until just combined—don’t overmix. It’s okay if a few lumps remain! This keeps your muffins soft and fluffy.
5. Add the Cranberries:
Gently fold in the cranberries, being careful not to break them up. This adds a lovely burst of flavor to your muffins.
6. Fill the Muffin Cups:
Distribute the muffin batter evenly into the prepared muffin cups, filling each about ¾ full. This gives them enough room to rise without overflowing.
7. Bake:
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Keep an eye on them, as oven temperatures can vary!
8. Prepare the Glaze:
While the muffins are baking, make the glaze. In a small bowl, whisk together the powdered sugar and orange juice until you have a smooth mixture that has a drizzling consistency.
9. Cool the Muffins:
Once baked, allow the muffins to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Glaze and Enjoy:
Drizzle the orange glaze over the warm muffins while they’re still a bit warm so it soaks in. Let the glaze set for a minute or two before serving. Enjoy your bright, tangy, and moist sourdough cranberry orange muffins!
Can I Use a Store-Bought Sourdough Starter?
Absolutely! A store-bought sourdough starter works just fine, as long as it’s active and bubbly. Just make sure to feed it according to the package instructions before using it in the recipe for the best results.
What Can I Substitute for the Yogurt or Buttermilk?
If you don’t have yogurt or buttermilk, you can easily use milk with a splash of vinegar or lemon juice as a substitute. Just let it sit for about 5 minutes to curdle before using it in the recipe!
Can I Make These Muffins Ahead of Time?
Yes! You can prepare the batter the night before and store it in the fridge. Just keep in mind that it might rise a bit in the fridge, so be sure to give it a gentle mix before baking. Alternatively, you can bake them in advance and store them in an airtight container for up to 3 days.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them!
