Sourdough Discard Cranberry Muffin Recipe
Ingredients
- 200 grams cranberries
fresh or frozen
- 25 grams brown sugar
- 113 grams unsalted butter
- 150 grams cane sugar
- 2 eggs
- 56 grams sourdough discard
- ½ teaspoon almond extract
optional
- ¼ grams orange extract
optional
- 113 grams buttermilk
- zest from 1 orange
- ½ teaspoon baking soda
- 8 grams baking powder
- 6 grams salt
- 240 grams all-purpose flour
- 25 grams cane sugar
Directions
- 1
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.
- 2
Make the batter: Whisk the melted butter and cane sugar together until the sugar has dissolved.
- 3
Add the eggs in one at a time, waiting until each addition is fully incorporated before whisking in the next.
- 4
Stir in the remaining wet ingredients until the sourdough discard has fully dissolved into the batter.
- 5
Fold the dry ingredients and a third of the flour into the batter until only a few traces of dry flour remain.
- 6
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.
- 7
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.
- 8
Prep: Preheat the oven to 450 F. Line the muffin tin with liners.
- 9
Portion out batter: Divide the batter evenly among the crevices of the lined muffin tin. The batter should fill the crevices to the top.
- 10
Top the muffins with remaining cranberries and cane sugar.
- 11
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!
- 12
Move the baked muffins immediately to a wire rack to prevent carry-over cooking.
- 13
Enjoy and store: Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container for up to 3 days.
Sourdough Discard Cranberry Muffin Recipe
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About this Recipe
Have a jar of sourdough discard and a bag of cranberries that need a purpose? These Sourdough Discard Cranberry Muffins are the perfect solution, transforming those ingredients into a delightful, bakery-style treat.
This recipe shines by combining the subtle tang of sourdough discard with the bright, tart burst of cranberries, creating a sophisticated flavor profile. A generous amount of orange zest and optional extracts infuse a lovely aromatic quality, while a crunchy sugar topping adds an irresistible textural contrast to each tender bite.
Imagine biting into a beautifully golden muffin with a delicate crumb and a perfectly domed top. You'll experience a balanced interplay of flavors: the tartness of the cranberries, mellowed by the sweetness of the batter and complemented by the gentle, complex tang from the sourdough. The zest of fresh orange lifts every mouthful, making these muffins a truly invigorating experience that’s anything but ordinary. These bake up into 12 generous muffins, perfect for sharing.
Want to make these muffins your own? Feel free to use either fresh or frozen cranberries, as both will work wonderfully. For a different twist on the flavor, you could easily omit the almond or orange extract, or even swap them for a classic vanilla extract. If you don't have buttermilk on hand, a simple homemade substitute of milk with a splash of lemon juice or vinegar can often work in a pinch, though the original brings a unique richness.
These Cranberry Sourdough Muffins are ideal for a cozy breakfast, a festive brunch spread, or a satisfying afternoon snack with your favorite warm beverage.