Cranberry Orange Sourdough Muffins

Moist and fluffy sourdough muffins with bursts of tart cranberry and the sunshine of fresh orange zest — perfect for a holiday morning or cozy brunch.

At a Glance

• Loaf Style: Muffins

• Skill Level: Beginner

• Total Time: ~45 minutes

• Prep Time: ~15 minutes

• Yield: 12 standard muffins

• Hydration: N/A

• Bake Temp: 375°F / 190°C

• Baking Vessel: Standard 12-cup muffin tin, lined or greased

Ingredients

• 150g sourdough discard (unfed)

• 250g all-purpose flour

• 100g granulated sugar

• 50g brown sugar

• 2 tsp baking powder

• ½ tsp baking soda

• ½ tsp fine sea salt

• Zest of 1 large orange

• 120ml neutral oil (e.g. sunflower or canola)

• 2 large eggs

• 120ml whole milk or buttermilk

• 1 tsp vanilla extract

• 200g fresh or frozen cranberries (halved if large)

• Optional: coarse sugar for topping

Instructions

Mix the Batter
1. Preheat oven to 375°F / 190°C. Line or grease a 12-cup muffin tin.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, and orange zest.
3. In a second bowl, combine sourdough discard, oil, eggs, milk, and vanilla.
4. Add wet ingredients to dry and mix gently until just combined. Do not overmix.
5. Fold in cranberries with a spatula.

Bake
6. Divide batter evenly among muffin cups, filling each about ¾ full.
7. Sprinkle tops with coarse sugar if desired.
8. Bake for 20–24 minutes, or until golden and a toothpick inserted into the center comes out clean.
9. Let cool in the pan for 5 minutes before transferring to a rack.

Visual Cues

• Muffin tops should be domed and lightly golden.

• The crumb inside should be soft and moist with pops of crimson from the cranberries.

• Avoid overbaking — muffins should spring back when lightly pressed.

Why This Works

The sourdough discard adds moisture and depth without making the muffins tangy. Orange zest brightens the crumb, while tart cranberries balance the sweetness and bring a festive flair.