These Sourdough Cranberry Orange Muffins are a tasty treat, bursting with juicy cranberries and zesty orange flavor. They have a delightful soft texture thanks to the sourdough!
When the smell of these muffins fills the kitchen, you can’t help but smile. I love enjoying them warm with a little butter on top—so cozy and yummy!
Key Ingredients & Substitutions
Sourdough Starter: This is crucial for flavor and texture. Use an active, unfed starter. If you don’t have sourdough, you can substitute with buttermilk or yogurt, but the taste will differ.
Cranberries: Fresh cranberries offer a pop of tartness. If using frozen, don’t thaw them; it helps keep the batter from getting too watery. You can substitute with dried cranberries or other berries like blueberries for a different twist.
Orange Juice and Zest: Fresh is best for both juice and zest. You can swap with lemon juice and zest if you want a different citrus flavor. Just note that the muffins will have a different taste.
Butter: I love unsalted butter for flavor control. If you’re dairy-free, try coconut oil instead. It adds a unique twist, and the muffins stay moist!
How Do You Achieve Muffins That Are Perfectly Moist and Fluffy?
The secret lies in mixing techniques and baking time! Here’s how:
- Combine wet ingredients first, then gently mix in dry. Overmixing can lead to tough muffins.
- Fill the muffin cups to about 3/4 full to allow room for rising without spilling over.
- Check for doneness at 20 minutes. Every oven is different, so use a toothpick; it should come out clean.
Let them cool slightly before adding the glaze—it sticks better to warm muffins! Enjoy your perfectly fluffy muffins anytime.
Sourdough Cranberry Orange Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 cup sourdough starter (active, unfed)
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1/2 cup unsalted butter, melted and cooled
- 1 large egg
- 1/2 cup orange juice (freshly squeezed)
- Zest of 1 large orange
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh orange juice
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and another 20-25 minutes to bake. Once baked, allow the muffins to cool for about 5 minutes before drizzling with glaze. In total, you’re looking at around 40 minutes to a delicious, warm treat!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, combine your sourdough starter, melted butter, egg, freshly squeezed orange juice, vanilla extract, and orange zest. Whisk everything together until it’s well blended and smooth.
3. Combine the Dry Ingredients:
In another bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and salt. This ensures even distribution of the dry ingredients for perfect muffins.
4. Combine Wet and Dry Mixtures:
Next, add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy. It should be thick and ready for the tasty cranberries!
5. Add the Cranberries:
Gently fold in the cranberries, making sure they are evenly distributed throughout the batter. This adds delightful bursts of flavor!
6. Fill the Muffin Cups:
Spoon the batter into your prepared muffin cups, filling each about 3/4 full. This provides enough space for the muffins to rise beautifully as they bake.
7. Bake:
Place the muffin tin in the 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!
8. Prepare the Glaze:
While the muffins are baking, you can prepare the glaze. In a small bowl, whisk together powdered sugar with enough orange juice (start with 1 tablespoon) to create a thick but pourable glaze.
9. Cool and Drizzle:
Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool slightly before drizzling the warm muffins with the glaze.
10. Serve and Enjoy!
Once the glaze is added, let the muffins cool completely if you can wait. They’re also fantastic warm! Enjoy them as a delicious breakfast or a cozy snack.
These Sourdough Cranberry Orange Muffins are sure to become a favorite for their moistness and tangy-sweet flavor. Happy baking!
Can I Use Different Fruits in This Recipe?
Absolutely! While cranberries and orange are a fabulous combination, you can substitute cranberries with blueberries, chopped apples, or even chopped nuts for added texture. Just be mindful of the sweetness; adjust the sugar if your fruit is much sweeter or tarter.
What If My Sourdough Starter Is Cold?
No problem! Just bring your sourdough starter to room temperature before using it. You can do this by letting it sit out for 1-2 hours or warming it gently in a bowl of warm water for about 10 minutes—just ensure it’s not too hot!
How Should 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, place them in the fridge for up to a week, or freeze them for up to 3 months. To reheat, microwave for 15-20 seconds or warm in the oven!
Can I Skip the Glaze?
Of course! The glaze adds a nice touch of sweetness and extra orange flavor, but if you prefer a lighter muffin, you can enjoy them plain or with a pat of butter instead. They’ll still be delicious!
