These Sourdough Cranberry Orange Muffins are a tasty mix of tangy cranberries and zesty orange, all wrapped up in a soft, fluffy muffin. They’re perfect for breakfast or a snack!
Making these muffins is super fun! The smell of orange fills the kitchen, and let’s be honest, who doesn’t love a sweet and tart combo? I can’t resist enjoying them warm with a bit of butter! 😊
Key Ingredients & Substitutions
Sourdough Starter: Use an active, unfed sourdough starter for the best flavor and texture. If you don’t have one, Greek yogurt or buttermilk are great alternatives, but adjust the liquid proportions slightly to maintain the batter’s consistency.
Cranberries: Fresh cranberries are ideal for a tart flavor boost, but if they aren’t available, you can use dried cranberries. Just chop them up a bit and consider reducing the sugar since dried cranberries are sweeter.
Orange Juice and Zest: Freshly squeezed juice and zest really enhance the flavor. If oranges aren’t on hand, you can substitute with lemon or lime juice and zest for a different twist.
Oil vs. Butter: I often use vegetable oil for a lighter texture, but melted butter adds a rich flavor. Feel free to use one over the other based on your preference!
How Can You Ensure Your Muffins Are Fluffy and Tender?
The key to fluffy muffins is in the mixing. When combining wet and dry ingredients, aim for just a few folds until you see no more dry flour. Overmixing leads to tough muffins. Here’s a quick guide:
- Mix wet ingredients until smooth before adding the dry ingredients.
- Gently fold the dry ingredients in; lumps are okay!
- Add cranberries last and fold them in carefully to avoid crushing them.
Remember to fill your muffin cups about 3/4 full for the best rise and shape! Happy baking!
Sourdough Cranberry Orange Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (active, unfed)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 2 large eggs
- 1/3 cup vegetable oil or melted butter
- 1/4 cup orange juice (freshly squeezed)
- Zest of 1 large orange
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup fresh or frozen cranberries (if frozen, do not thaw)
- 1 tsp vanilla extract
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp fresh orange juice
How Much Time Will You Need?
This recipe will take you about 15 minutes for prep time and an additional 20-25 minutes to bake, so you can enjoy these yummy muffins in about 40-45 minutes total!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it’s heating up, line your muffin tin with paper liners or use parchment muffin cups. This will help the muffins come out easily and look great!
2. Make the Batter:
In a large bowl, whisk together the sourdough starter, granulated sugar, brown sugar, eggs, oil (or melted butter), orange juice, orange zest, and vanilla extract until everything is nice and smooth.
3. Sift the Dry Ingredients:
In a separate medium bowl, sift together the flour, baking powder, baking soda, and salt. This helps to aerate the flour and makes for light and fluffy muffins!
4. Combine Wet and Dry Ingredients:
Now, gradually fold the dry ingredients into the wet mixture. Mix just until everything is combined. Be careful not to overmix, or the muffins might turn out tough. It’s okay if there are a few lumps!
5. Add the Cranberries:
Gently fold in the cranberries until they’re evenly distributed throughout the batter. This adds a lovely burst of flavor!
6. Fill the Muffin Tins:
Divide the batter evenly into the prepared muffin cups, filling each about 3/4 full. This allows room for them to rise nice and high while baking.
7. Bake the Muffins:
Place the muffin tin in the oven and bake for about 20-25 minutes. Keep an eye on them, and check for doneness by inserting a toothpick into the center; it should come out clean!
8. Cool the Muffins:
Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely for the best texture.
9. Prepare the Glaze:
While the muffins cool, whisk together the powdered sugar with enough fresh orange juice to create a smooth glaze. You want it to be drizzly but not too runny!
10. Glaze and Serve:
Once the muffins are completely cool, drizzle the orange glaze over the tops. This adds a lovely sweetness and an extra burst of orange flavor!
11. Enjoy!
Now it’s time to dig in! These muffins are delicious, with a wonderful mix of tangy cranberries and zesty orange, paired with the unique flavor of sourdough. Perfect for breakfast, snack time, or any time you need a treat!
Happy baking! 😊
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start by using half whole wheat and half all-purpose flour to see how you like it.
Can I Make These Muffins Without Eggs?
Absolutely! You can use flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water per egg) or unsweetened applesauce (1/4 cup per egg) as a substitute for the eggs. This will keep the muffins moist while making them egg-free.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I Use Dried Cranberries Instead of Fresh?
Yes, dried cranberries can be used! Just chop them up a little to ensure even distribution in the batter. Keep in mind that dried cranberries are usually sweeter, so consider reducing the sugar by a couple of tablespoons if desired.
