Sourdough Discard Cranberry Muffin Recipe

Prep the cranberries: Chop the cranberries and toss them in brown sugar. Microwave the cranberries for 2 minutes or until they are soft and their juices have released. Set aside.

Make the batter: Whisk the melted butter and cane sugar together until the sugar has dissolved.

Add the eggs in one at a time, waiting until each addition is fully incorporated before whisking in the next.

Stir in the remaining wet ingredients until the sourdough discard has fully dissolved into the batter.

Fold the dry ingredients and a third of the flour into the batter until only a few traces of dry flour remain.

Continue folding in the flour a third at a time, adding ⅔ of the cranberries in with the last addition of flour, leave a few out to top your muffins. This prevents too much gluten development and lumps from forming in your batter.

Let the batter rest: Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes at room temperature or up to 24 hours in the refrigerator before baking.

Prep: Preheat the oven to 450 F. Line the muffin tin with liners.

Portion out batter: Divide the batter evenly among the crevices of the lined muffin tin. The batter should fill the crevices to the top.

Top the muffins with remaining cranberries and cane sugar.

Bake: Place the muffin tin on the middle rack of the oven, close the door and immediately turn down the temperature to 375 F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Do not open the door before the 20-minute mark or your muffins will sink!

Move the baked muffins immediately to a wire rack to prevent carry-over cooking.

Enjoy and store: Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container for up to 3 days.