Orange Cranberry Sourdough Muffins

Orange Cranberry Sourdough Muffins combine the sweetness of orange with the tartness of cranberries for the perfect winter flavor combination!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 10

Cook Time 20

Servings Muffins

Calories 141kcal

Equipment

Mixing Bowl
Digital Scales
12 Hole Muffin Tin

Ingredients

Wet Ingredients

200 g Sourdough Starter (Discard or Active Starter)
2 Eggs
60 g Vegetable Oil
50 g Orange Juice (Juice of 1 orange)
5 g Vanilla Extract

Dry Ingredients

120 g Dried Cranberries (or 200g of fresh or frozen cranberries)
200 g All Purpose Flour
70 g Sugar (White Granulated Sugar)
12 g Baking Powder (2 tsp)
5 g Salt
100 g Green Apple Shredded (approx 1 large apple)
Orange Zest (zest from 1 orange)

Instructions

Preheat oven to 200C/400F and grease a 12 hole muffin tin with butter.
Mix the sourdough starter, eggs, orange juice, vanilla and oil in a bowl. Whisk together until well combined.
In a separate bowl mix together orange zest, cranberries, green apple, sugar, all purpose flour, salt and baking powder.
Now pour the liquid ingredient mixture into the dry ingredients. Gently fold together until just mixed - don't over mix or the muffins will be tough.
Spoon mixture into greased muffin tin. This recipe will fill a 12 hole muffin (each hole around ¾ full). For larger muffins, use a 6 hole, large muffin tin.
Bake at 200C/400F for approximately 20 minutes or until muffins are golden brown.

Notes

Orange - I have used the zest and juice from one large orange. Depending on how you zest your orange, you may need two.

Tins/Muffin Tray - I have used a 6 hole muffin tray for larger muffins - you can use a 12 hole, you'll just get smaller muffins. I prefer to larger muffins as they are closer to a bakery style muffin.

Nutrition