Sourdough Cranberry Orange Muffins
These soft, citrusy muffins blend tangy cranberries, Greek yogurt, and sourdough discard for a moist, flavorful treat. Perfect for breakfast or a snack!
Ingredients:
Dry:
- 240 grams Flour
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp cinnamon
- 1 tsp salt
- 2 cups fresh or frozen cranberries*
Wet:
- 200 grams sugar
- 120 grams canola oil
- 15 grams vanilla extract
- 125 grams sourdough discard
- 185 grams Greek yogurt
- 1½ Tbsp orange zest
- ¼ cup fresh orange juice
- 2 eggs
Directions:
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together all dry ingredients except the cranberries.
- In a separate bowl, mix the wet ingredients until smooth and well combined.
- Gradually add the dry ingredients to the wet, stirring until just combined. Do not overmix.
- Gently fold in the cranberries using a spatula.
- Divide the batter evenly into the lined muffin tin.
- Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving.
Notes:
- If using frozen cranberries, do not thaw them before adding to the batter.
- This recipe makes 16-24 muffins, depending on how full you fill each liner.
