Home » Easy Sourdough Discard Cranberry Orange Muffins

Easy Sourdough Discard Cranberry Orange Muffins

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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!

An overhead photo of 4 sourdough discard cranberry orange muffins on a cutting board with a few cranberries and an orange

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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.

You can use all purpose flour, white whole wheat flour, whole wheat flour, or pastry flour.

This is a side view of sourdough cranberry orange muffins with cranberries and an orange on a board.

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

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.

This is a photo collage of sourdough discard cranberry orange muffins in progress. One photo of the flour mixture with cranberries, one photo of the muffin batter in a large brown bowl, and one of the batter in the muffin tin.

Prepare the muffin pan

Either spray your 12 cup muffin tin with olive oil or line the pan with paper liners.

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.

one sourdough cranberry orange muffin cut open with a few other on a cutting board along side an orange and some cranberries
one sourdough cranberry orange muffin cut open with a few other on a cutting board along side an orange and some cranberries

Easy Sourdough Discard Cranberry Orange Muffins

Mary Rose
These muffins are rich with the deep flavor of sourdough, lifted by the brightness of orange zest and the pop of fresh or dried cranberries. They're great for breakfast, snack time, or even dessert!
5 from 1 vote
Prep Time 5 minutes
Course Breakfast
Cuisine American
Servings 12 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.

Notes

Store in plastic bag or airtight container on the counter for 3-4 days.
Store in freezer safe bag in freezer for up to 3 months.
Keyword Cranberry Orange, Cranberry Orange Muffins, Easy Sourdough Recipe, Freshly Milled Flour, Healthy Muffin Recipe, Muffins, Soudough Muffins, Sourdough, Sourdough Discard

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One Comment

  1. 5 stars
    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!

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