Sourdough Discard Cranberry Muffin Recipe

5 from 6 votes

Sourdough Discard Cranberry Muffin Recipe

Turn leftover cranberries into Cranberry Sourdough Muffins! Tart cranberries, orange zest, tangy sourdough, and a crunchy top for a burst of seasonal delight in every bite.

Prep Time20

Cook Time20

Rest Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 233kcal

Author: Hannah Dela Cruz

Equipment

Ingredients

Batter

200 grams cranberries fresh or frozen
25 grams brown sugar
113 grams unsalted butter
150 grams cane sugar
2 eggs
56 grams sourdough discard
½ teaspoon almond extract optional
¼ grams orange extract optional
113 grams buttermilk
zest from 1 orange
½ teaspoon baking soda
8 grams baking powder
6 grams salt
240 grams all-purpose flour

Topping

25 grams cane sugar

Metric - US Customary

Instructions

Prep the cranberries: Chop the cranberries and toss them in brown sugar. Microwave the cranberries for 2 minutes or until they are soft and their juices have released. Set aside.
200 grams cranberries, 25 grams brown sugar
Make the batter: Whisk the melted butter and cane sugar together until the sugar has dissolved.
113 grams unsalted butter, 150 grams cane sugar
Add the eggs in one at a time, waiting until each addition is fully incorporated before whisking in the next.
2 eggs
Stir in the remaining wet ingredients until the sourdough discard has fully dissolved into the batter.
56 grams sourdough discard, ½ teaspoon almond extract, ¼ grams orange extract, 113 grams buttermilk
Fold the dry ingredients and a third of the flour into the batter until only a few traces of dry flour remain.
zest from 1 orange, ½ teaspoon baking soda, 8 grams baking powder, 6 grams salt, 240 grams all-purpose flour
Continue folding in the flour a third at a time, adding ⅔ of the cranberries in with the last addition of flour, leave a few out to top your muffins. This prevents too much gluten development and lumps from forming in your batter.
Let the batter rest: Cover the bowl with plastic wrap and let the batter rest at room temperature for at least 30 minutes at room temperature or up to 24 hours in the refrigerator before baking.
Prep: Preheat the oven to 450 F. Line the muffin tin with liners.
Portion out batter: Divide the batter evenly among the crevices of the lined muffin tin. The batter should fill the crevices to the top.
Top the muffins with remaining cranberries and cane sugar.
25 grams cane sugar
Bake: Place the muffin tin on the middle rack of the oven, close the door and immediately turn down the temperature to 375 F. Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
Do not open the door before the 20-minute mark or your muffins will sink!
Move the baked muffins immediately to a wire rack to prevent carry-over cooking.
Enjoy and store: Serve the muffins fresh from the oven and enjoy! Store any leftovers in an airtight container for up to 3 days.

Notes

Start with room-temperature ingredients. Warm ingredients are easier to mix, leading to a smoother batter and lighter, softer muffins.

Make sure your sourdough discard is fully incorporated into the batter or you may end up with gummy lumps of dough in your muffins.

Do not open the oven door while your muffins are baking! This causes the heat to escape and could cause your muffins to sink before they are fully baked, resulting in dense and gummy muffins.

Preheat your oven to 425 F and then turn down the temperature to 375 F when you put your muffins in the oven. The initial high heat will encourage your muffins to rise high while baking at a lower temperature will gently bake your batter without burning the muffins.

The muffins will over bake if you allow them to cool in your hot muffin tin; transfer them immediately to a wire rack to prevent carry-over cooking.

Nutrition