Easy Sourdough Discard Cranberry Orange Muffins

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

5 from 3 votes

Easy Sourdough Discard Cranberry Orange Muffins

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!

Course Breakfast

Cuisine American

Keyword Cranberry Orange, Cranberry Orange Muffins, Easy Sourdough Recipe, Freshly Milled Flour, Healthy Muffin Recipe, Muffins, Soudough Muffins, Sourdough, Sourdough Discard

Prep Time 5

Cook Time 15

Total Time 20

Servings muffins

Calories 257.8kcal

Author Mary Rose

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.

Nutrition