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Cranberry Orange Sourdough Muffins

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

overhead view of cranberry orange sourdough muffins

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 for a naturally leavened recipe. 

Sourdough discard muffins

What’s not to love about sourdough muffins? They are the perfect size for a grab-and-go snack or treat and they are so easy to make. Plus, they are made with wholesome ingredients and have fermented sourdough discard inside for flavor and moisture and to ensure you never waste your discard! If you love muffins as much as I do, but sure to check out my other sourdough muffin recipes such as Lemon Poppy Seed Sourdough Muffins, or Sourdough Banana Muffins. If you want a healthier twist try Sourdough Oatmeal Bran Muffins or Mixed Berry Sourdough Protein Muffins

overhead view of cranberry orange sourdough muffins

Reasons you will love this recipe

  • These muffins are so soft, moist, and tender thanks to the addition of sourdough discard and sour cream.
  • Orange flavor is added in three different ways to really infuse the muffins with the tart and sweet flavor. They have orange juice, orange zest, and orange extract. The extract is optional, but it really helps infuse more of the orange flavor so you can really taste it in every bite. 
  • These Cranberry Orange Sourdough muffins come together in a little prep time and bake up in under 25 mins. Plus, they do not need any special equipment (besides a muffin tin) and are so easy to make!
  • These muffins can be made with fresh or frozen cranberries so you can make them any time of year, not just when you can find fresh cranberries at the grocery store! 

Love this recipe?

Find this recipe and more in Our Sourdough Table Cookbook which features 75 favorite fall and holiday sourdough recipes.

Our Sourdough Table cookbook cover with 3 women in a kitchen holding a basket of bread

Tools needed to make this recipe

Muffin Pan You can use a greased muffin pan or use paper liners. Another option is to bake in a silicone muffin pan to easily pop out the muffins.

Kitchen scale or Measuring cups and spoons – the recipe has both options, but using a kitchen scale and measuring the ingredients in grams will give you more accurate measurements than using measuring cups and spoons. 

Cooling Racks – Using the wire rack for cooling allows the muffins to cool evenly. 

What is sourdough discard?

Sourdough discard is what is left over when a sourdough starter is no longer active and bubbly. You “discard” a portion and then feed your starter so that it will become active again. But, don’t let the name fool you! Discard is what is leftover but you can still use it in sourdough discard recipes such as this one. It is used to add moisture and flavor and plus adds the fermentation benefits from the discard being naturally fermented. You can learn more about the sourdough discard lifecycle here

inside view of cranberry orange sourdough muffin

Ingredients for the Sourdough Cranberry Orange Muffins

  • Sugars – A mix of granulated sugar and brown sugar is used to sweeten the muffins. 
  • Orange zest – The zest of 1 orange is added to infuse more of the orange flavor into the muffins. 
  • Vegetable oil – Using oil helps create a tender muffin. 
  • Orange juice – You can use freshly squeezed orange juice or 100% juice from the store. 
  • Sour cream – Using sour cream in the muffins adds moisture, creaminess and flavor. 
  • Sourdough discard – You can use sourdough discard that is straight from the fridge or at room temperature. 
  • Vanilla extract – The vanilla enhances the flavors of the orange and cranberry. 
  • Orange extract – This is optional, but it really intensifies the orange flavor in the muffins. 
  • Eggs –Two large eggs to bind the muffins. 
  • All-purpose flour, divided – The flour is the base of the muffins and you will also reserve one teaspoon to toss the cranberries in before adding them to the batter. Doing this helps prevent the cranberries from sinking to the bottom of the muffins. 
  • Baking powder – Baking powder is used to leaven the muffins. 
  • Salt – Any type of salt will work great. 
  • Cranberries – You can use fresh or frozen cranberries here. If you use frozen cranberries do not thaw them before adding them.

Orange Glaze 

  • Powdered sugar – The powdered sugar is the base of the glaze. 
  • Orange juice – The orange juice is used to thin the glaze and to add a beautiful bright orange flavor. You will add 2-3 tablespoons or until the glaze reaches your desired consistency.  
hand holding a cranberry orange sourdough muffin

Instructions to make Cranberry Orange Sourdough Muffins

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

To a large bowl, add 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. 

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

batter for cranberry orange sourdough muffin

In a separate mixing bowl, combine the dry ingredients. Mix together the 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. In a small bowl, toss the cranberries in 1 teaspoon of flour and fold the cranberries into the batter.

batter for cranberry orange sourdough muffins in a muffin tin with liners

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 the muffins from the pan and let cool on a cooling rack.

freshly baked cranberry orange sourdough muffins

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. I like to poke little holes around the edge of the muffins so that the orange glaze will infuse into the muffins better. 

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. 

cranberry orange sourdough muffin cut in half

Tips for success

  • Do not over mix the muffin batter. This will create a tough muffin. 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 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 around the edge of the muffins so that the glaze infuses into the muffins and not just run off the sides.

More sourdough quick bread recipes

Cranberry Orange Sourdough Muffins next to fresh cranberries and slices of oranges.

Cranberry Orange Sourdough Muffins

Emily Christensen
These Cranberry Orange Sourdough Muffins are loaded with tart cranberries and fresh orange flavor. Drizzled with a sweet orange glaze that makes these muffins so delicious!
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 462 kcal

Ingredients
  

  • 150 grams granulated sugar ¾ cup
  • 165 grams brown sugar ¾ cup
  • 2 grams zest of 1 orange ½ Tablespoon
  • 80 grams vegetable oil ⅓ cup
  • 60 grams orange juice ¼ cup
  • 180 grams sour cream ¾ cup
  • 60 grams sourdough discard ¼ cup
  • 4 grams vanilla extract 1 teaspoon
  • 1 gram orange extract, optional ½ teaspoon
  • 2 large eggs 100 grams
  • 420 grams all-purpose flour, divided 3 cups
  • 15 grams baking powder 1 Tablespoon
  • 3 grams salt ½ teaspoon
  • 105 grams cranberries, fresh or frozen 1 cup

Orange Glaze

  • 120 grams powdered sugar 1 cup
  • 30-45 grams orange juice 2-3 Tablespoons

Instructions
 

  • Preheat oven to 400ºF. Grease a muffin tin or use muffin liners.
  • To a large bowl, add sugars and orange zest. Rub the mixture together in between your fingers to help release the oils from the zest.
    150 grams granulated sugar, 165 grams brown sugar, 2 grams zest of 1 orange
  • Whisk in the oil, orange juice, sour cream, sourdough discard, vanilla, orange extract and eggs until combined.
    80 grams vegetable oil, 60 grams orange juice, 180 grams sour cream, 60 grams sourdough discard, 4 grams vanilla extract, 1 gram orange extract, optional, 2 large eggs
  • In a separate bowl, mix together the flour (all but 1 teaspoon), baking powder and salt. Add to the wet ingredients and whisk until just combined. Do not over-mix. Toss the cranberries in 1 teaspoon of flour and fold the cranberries into the batter.
    420 grams all-purpose flour, divided, 15 grams baking powder, 3 grams salt, 105 grams cranberries, fresh or frozen
  • Divide the batter evenly between 12 muffin liners. Bake for 22-25 minutes until a toothpick comes out clean. Remove the muffins from the pan and let cool on a cooling rack.
  • In a small bowl, slowly whisk in orange juice to the powdered sugar until you reach your desired consistency. Drizzle over the warm muffins.
    120 grams powdered sugar, 30-45 grams orange juice

Notes

  • If using frozen cranberries do not thaw before adding them to the batter.
  • If you make your glaze thinner you can poke holes around the sides of the muffin to allow the glaze to soak into the muffin.
  • Do not over mix the muffin batter. This will create a tough muffin. Mix the batter until it is just combined. It is okay if there are a few clumps in the batter. 

Nutrition

Serving: 1gCalories: 462kcalCarbohydrates: 85gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 7gCholesterol: 40mgSodium: 283mgFiber: 2gSugar: 51g
Keyword cranberry orange, holiday baking, sourdough discard
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4.75 from 4 votes (4 ratings without comment)

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