Cranberry Orange Sourdough Muffins

4.80 from 5 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: muffins

Author: Emily Christensen

Equipment

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
315 grams all-purpose flour, divided 2¼ cups
10 grams baking powder 2 teaspoons
3 grams salt ½ teaspoon
105 grams cranberries, fresh or frozen diced, 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. Cut the cranberries in half and toss the cranberries in 1 teaspoon of flour. Fold the cranberries into the batter.
315 grams all-purpose flour, divided, 10 grams baking powder, 3 grams salt, 105 grams cranberries, fresh or frozen
Divide the batter evenly between 12 muffin liners. Bake for 22-24 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.

Recipe updated 11/13/25 to reduce the flour from 420 grams to 315 grams for a moister, fluffier muffin.

Nutrition