Easy Sourdough Discard Cranberry Orange Muffins
Start your day with these sourdough discard cranberry orange muffins. Bursting with the bright flavors of cranberries and orange with the signature tang of sourdough!
These zesty and zingy muffins have fresh orange juice, tart cranberries, and tangy sourdough starter for a super delicious treat!

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If you have been around here long, you know my love of muffin recipes!
I make at least one batch per week and sometimes two and bonus points for easy muffins that are made quickly!
One of my favorite things to do is to come up with lots of different flavor variations.
This flavor combination is not new, but makes the most delicious muffins, ever!
Why I love this recipe
- Easy – This is a quick recipe to make in a pinch with simple ingredients. No waiting!
- Healthy – Made without any added refined sugars and with wholesome ingredients, these muffins are not only delicious, but very nutritious!
- Delicious – The bright citrus flavor of the orange and zing of the cranberries make for the perfect balance in this sourdough muffin recipe!
Active sourdough starter or sourdough discard?
This recipe can use either, but is the perfect recipe for using up leftover sourdough discard as it doesn’t require a rise.
What kind of flour works best for this recipe?
I personally use fresh milled flour in my kitchen. I used fresh milled Einkorn for these orange cranberry muffins.
To mill my own wheat berries, I use the Nutrimill Grain Mill
You can use all purpose flour, white whole wheat flour, whole wheat flour, or pastry flour.
Looking for sourdough scones recipes? Click here!

Ingredients for these sourdough discard cranberry orange muffins
- Flour
- Salt
- Baking soda
- Baking powder
- Fresh cranberries or frozen cranberries
- Zest and juice of one orange
- Sourdough starter discard
- Honey or maple syrup
- Milk
- Egg
- Olive oil (may use melted coconut oil)
- Vanilla extract
- Millet (optional)
For exact ingredient amounts, see recipe card below
Want more sourdough discard recipes? Click here!
How to make sourdough cranberry orange muffins
Preheat oven to 400 degrees F.
Mix the batter
In a large mixing bowl, add flour, salt, baking soda, and baking powder. Mix well.
Add cranberries and coat them in the flour mixture.
In a separate bowl, add the remaining ingredients (except the millet) and whisk until fully combined.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Fold in the millet if using.

Prepare the muffin pan
Either spray your 12 cup muffin tin with olive oil or line the pan with paper liners.
I use the USA muffin pan
Bake the muffins
Scoop the muffin batter evenly into the 12 cups of the muffin pan.
I personally use a cookie scoop for this.
Bake in preheated oven for 15-18 minutes until lightly golden brown.
A toothpick stuck in the center of a muffin should come out clean.
Let muffins cool on a wire rack or cooling rack before storing.
Storage
Store cooled muffins in a plastic bag or airtight container at room temperature for 3-4 days.
Freeze in freezer safe bag for up to 3 months.


Easy Sourdough Discard Cranberry Orange Muffins
Equipment
- 12 cup muffin pan
Ingredients
- 2 1/2 cups Flour I used fresh milled Einkorn flour
- 1 tsp Salt
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 cup Frozen or fresh cranberries
- Zest from 1 orange
- Juice from 1 orange
- 1/4 cup Olive oil
- 1/3 cup Maple syrup or honey
- 1/2 cup Milk
- 1/2 cup Sourdough discard
- 1 egg
- 1 tsp Vanilla extract
- 1/4 cup Millet Optional
Instructions
- Preheat oven to 400 degrees F.
- In a large bowl, add the flour, salt, baking powder, or baking soda. Mix well.
- Add the cranberries and mix into the flour mixture.
- In a separate bowl, add the milk, sourdough starter, honey/maple syrup, orange juice and zest, oil, egg, and vanilla. Whisk until thoroughly combined.
- Fold in the millet if using.
- Pour wet ingredients over dry ingredients and mix until just combined.
- Scoop out the batter into a prepared 12 cup muffin tin evenly.
- Bake in preheated oven for 15-18 minutes until lightly golden brown.
- A toothpick stuck in the middle of a muffin should come out clean.
- Cool on a wire rack completely before storing.
These are the best muffins! I was surprised how light they were! I loved the crunch of the millet! Thank you for sharing this recipe, Mary Rose! I’ll definitely make them again!