Cranberry Orange Sourdough Muffins

These Cranberry Orange Sourdough Muffins are loaded with tart cranberries, perfectly balanced with a fresh orange flavor, and topped with a sweet orange glaze.

There’s something about the flavor combination of orange and cranberry that not only tastes amazing but immediately makes you think of the holiday season! These muffins are super moist and tender and have the perfect balance of sweet and tart flavors. If you love this flavor combination, be sure to check out my Cranberry Orange Sourdough Focaccia and Cranberry Orange Sourdough Scones. 

Reasons you will love this recipe

• Perfect for the holidays: These muffins are one of my favorite sourdough discard recipes. The tangy flavors of cranberries and the bright citrus flavor of orange zest are a perfect combination for a delicious holiday breakfast.
• Quick & easy: These Sourdough Cranberry Orange Muffins come together in under 30 minutes!
• Grab-and-go snack: This recipe is perfect for a quick snack or breakfast! Find more ideas for sourdough snack recipes here. 

Important Ingredients and Substitutions

• Orange zest – The zest of 1 orange is added to infuse more of the orange flavor into the muffins. If you love orange flavor, don’t miss my Sourdough Chocolate Orange Cookies.
• Orange juice – You can use fresh orange juice or 100% juice from the store. 
• Orange extract – This is optional, but it really intensifies the orange flavor in the muffins.
• Cranberries – You can use frozen or fresh cranberries. If you use frozen cranberries do not thaw them before adding them.
• Sour cream – Using sour cream in the muffins adds moisture, creaminess and rich flavor. 
• Sourdough discard – You can use sourdough starter discard that is straight from the fridge or at room temperature. 
• Vanilla extract – The vanilla enhances the flavors of the orange and cranberry. 

See all the ingredients and amounts in the recipe card below.

Instructions to make Cranberry Orange Sourdough Muffins

Step 1: Preheat your oven to 400ºF and then grease a muffin tin or use paper liners. Set aside so it is ready to fill. 

In a large mixing bowl, whisk together the sugar, brown sugar, and orange zest. Rub the mixture together in between your fingers to help release the oils from the zest and infuse it throughout the sugar. 

Step 2: Next, whisk in the oil, orange juice, sour cream, sourdough discard, vanilla, orange extract, and eggs until fully combined.

Step 3: In a separate bowl, combine the dry ingredients. Mix together the all-purpose flour (all but 1 teaspoon), baking powder and salt. Add the flour mixture to the wet ingredients and whisk until just combined. Do not over-mix, this will create a tough muffin texture.

Step 4: In a small bowl, toss the cranberries in 1 teaspoon of all-purpose flour and fold the cranberries into the batter.

Step 5: Divide the batter evenly between 12 muffin liners. Bake in the preheated oven for 22-25 minutes or until a toothpick comes out clean when inserted into the center of the muffins.

Remove from the muffin pan and let cool on a cooling rack.

Step 6: In a small bowl, slowly whisk in orange juice to the powdered sugar until you reach your desired consistency. Then drizzle over the warm muffins on the wire rack. I like to poke little holes around the edge of the muffins so that the orange glaze will infuse into the muffins better (you can use a toothpick or fork for this).

Recipe Tips

• Do not over mix the muffin batter. This will create a tough muffin texture. Mix the batter until it is just combined. It is okay if there are a few clumps in the batter. 
• Toss the cranberries in one teaspoon of all-purpose flour before adding it to the batter. This helps the cranberries combine evenly in the batter and prevents them from sinking to the bottom of the muffins. 
• When drizzling the glaze over the muffins, I like to poke little holes using a toothpick or fork around the edge of the muffins so that the glaze infuses into the muffins and not just run off the sides.

How to store the Cranberry Orange Sourdough Muffins

To store, add the muffins to an airtight container or bag. They can be stored on the counter for up to 5 days. They can also be frozen, just wrap them in plastic wrap or store them in a freezer bag for up to 3 months. To thaw, remove them from the freezer and let them thaw on the counter or put them in the microwave for a few seconds at a time until they are warmed through.

More sourdough sides

Sourdough Focaccia Recipes

Cranberry Orange Sourdough Focaccia

Sourdough Quick Bread Recipes

Sourdough Blueberry Muffins with Streusel Topping

Sourdough Discard Recipes

Lemon Poppy Seed Sourdough Muffins

Sourdough Discard Recipes

Mixed Berry Sourdough Protein Muffins

Tried these Sourdough Cranberry Orange Muffins or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!