These Sourdough Cranberry Orange Muffins are a delightful treat! With zesty orange and tangy cranberries, they are perfect for breakfast or a snack. Plus, they have that lovely sourdough flavor!
What I love most is how soft and fluffy they are. They fill your kitchen with a sweet, fruity smell while baking. I can never resist having one (or two) fresh out of the oven! 🍊🧁
Key Ingredients & Substitutions
Sourdough Starter: Look for a bubbly starter for the best results. If you don’t have sourdough, you can use plain yogurt or buttermilk instead, but the texture and flavor will change.
Cranberries: Fresh cranberries offer a tart flavor that complements the sweetness well. If they’re out of season, frozen ones are perfectly fine—they don’t need thawing, which helps to keep the muffins nice and moist!
Orange Juice: Freshly squeezed juice brightens the muffins. If you’re in a pinch, bottled juice works too. Just be sure it’s pure juice without added sugars for the best flavor!
Butter vs. Oil: I prefer using melted butter for richer taste, but vegetable oil keeps the muffins moist. Both options are great, so use what you like!
How Do You Get the Muffins to Rise and Stay Moist?
Mixing your batter correctly is key to fluffy muffins. Here’s how to do it right:
- Combine wet and dry ingredients separately. This helps prevent overmixing.
- When mixing together, stir gently. Stop as soon as you see no more dry flour. This keeps the muffins tender.
- If you want extra moist muffins, consider adding buttermilk. It’ll add richness without making the batter runny.
This balance is crucial for rising well and maintaining a delightful, tender crumb!
Sourdough Cranberry Orange Muffins
Ingredients:
- For the Muffins:
- 1 cup sourdough starter (active and bubbly)
- 1/2 cup sugar
- 1/4 cup vegetable oil or melted butter
- 1 large egg
- 1/3 cup orange juice (freshly squeezed)
- Zest of 1 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)
- 1/2 cup buttermilk (optional, can replace some orange juice or milk)
- For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tbsp fresh orange juice
Time Estimate:
This recipe will take about 10 minutes to prepare and typically 20-25 minutes to bake, plus a little time for cooling and glazing. You’ll be enjoying your muffins in about 45-50 minutes total!
Instructions:
1. Prepare the Oven and Muffin Tin:
Start by preheating your oven to 375°F (190°C). While it warms up, line a muffin tin with paper liners or grease each cup well to prevent sticking.
2. Mix Wet Ingredients:
In a large mixing bowl, combine the sourdough starter, sugar, vegetable oil (or melted butter), egg, fresh orange juice, and orange zest. Use a whisk to mix everything together until it’s nice and smooth—make sure there are no lumps.
3. Combine Dry Ingredients:
In another bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This step adds air to the flour and helps the muffins rise better!
4. Mix Together:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. It’s okay if there are a few lumps—overmixing will make the muffins tough. Keep it tender!
5. Add the Cranberries:
Carefully fold in the cranberries with a spatula. Make sure they’re evenly distributed throughout the batter.
6. Fill Muffin Cups:
Spoon the muffin batter into the prepared muffin tin, filling each cup about three-quarters full. This allows space for the muffins to rise without overflowing!
7. Bake Them Up:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Check for doneness by inserting a toothpick into the center of a muffin—it should come out clean when they’re ready.
8. Cool Down:
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.
9. Prepare the Glaze:
While the muffins cool, you can make the glaze. In a small bowl, mix the powdered sugar with 1-2 tablespoons of fresh orange juice until smooth. Adjust the amount of juice for your desired consistency.
10. Glaze & Serve:
Drizzle the glaze over the warm muffins, allowing it to soak in a bit. Let it set for a few moments before serving. Enjoy these delightful muffins with a cup of tea or coffee!
This recipe yields about 8 standard-sized muffins that are fluffy, bursting with tart cranberries, and filled with bright orange flavor. Perfect for any time of day!
Can I Use a Different Fruit Instead of Cranberries?
Absolutely! If cranberries aren’t your favorite, you can substitute them with blueberries, raspberries, or diced apples. Just keep in mind that the baking time may vary slightly depending on the fruit.
Can I Make These Muffins Gluten-Free?
Yes! You can use a gluten-free all-purpose flour blend in place of the regular flour. Just ensure it contains xanthan gum or add it separately for the best texture.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can freeze them. Just wrap each muffin tightly in plastic wrap and place them in a freezer bag. They can be stored for up to 3 months.
Can I Omit the Glaze?
Yes, you can certainly skip the glaze if you prefer! The muffins are still delicious on their own. For extra sweetness, you might want to sprinkle some sugar on top before baking for a crunchy texture.