Name: Cranberry Orange Sourdough Muffins with Discard
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 cup sourdough discard; 1 ¾ cups all-purpose flour; ½ cup unsalted butter melted and cooled; ¾ cup granulated sugar; 2 large eggs; 1 teaspoon baking soda; 1 teaspoon baking powder; ½ teaspoon salt; zest of one large orange; ½ cup fresh orange juice; 1 ¼ cups fresh cranberries lightly coated in flour; 1 teaspoon vanilla extract

Description

These tender, tangy muffins use sourdough discard, bright orange zest, and tart cranberries for a cozy breakfast or brunch treat.

Ingredients

Scale

1 cup sourdough discard

1 ¾ cups all-purpose flour

½ cup unsalted butter melted and cooled

¾ cup granulated sugar

2 large eggs

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

zest of one large orange

½ cup fresh orange juice

1 ¼ cups fresh cranberries lightly coated in flour

1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin

2. Whisk flour baking soda baking powder and salt in a large bowl

3. In a separate bowl whisk melted butter sugar eggs orange zest orange juice and vanilla

4. Stir in the sourdough discard until just combined

5. Fold the dry ingredients into the wet ingredients until a thick batter forms

6. Gently fold in the floured cranberries

7. Divide the batter evenly among the muffin cups filling each three quarters full

8. Bake for 20 to 22 minutes until the tops are golden and a toothpick comes out clean

9. Let muffins cool in the pan for 5 minutes then transfer to a rack

10. Serve warm or cool completely before storing

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin

Keywords: cranberry, orange, sourdough, muffins, discard, breakfast, tangy, baking, homemade