Cranberry Orange Sourdough Muffins

Bright, cozy, bakery-soft & just the right balance of sweet and tart.
There are certain flavors that just feel like the holidays . For me, cranberry and orange is one of those combinations—sunny citrus brightness balanced by little ruby bites that pop with tartness. And when you fold in a bit of sourdough starter, it becomes something even more special: tender, just slightly tangy, and beautifully aromatic without being overly sweet.

These muffins are the kind you make on a slow morning with a warm mug in hand. The kind you gift to friends and neighbors (and neighbors who are friends;-), or tuck into lunchboxes, or set on the counter for anyone who wanders through the kitchen. They’re reliable. Simple. A small joy.

And if you’ve been nurturing a sourdough starter, this is such a lovely way to use your discard—no waste, and no complicated techniques. Just stir, scoop, bake, and breathe in that cozy citrus scent.
These muffins are sweetened with pure maple syrup, so no refined sugar needed.

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DRY INGREDIENTS & WET INGREDIENTS ARE MIXED SEPARATELY BEFORE COMBINING

Serving Idea
Slice warm, spread with butter or honey, and enjoy with a cup of tea (my personal way to enjoy a muffin). These muffins feel like slow mornings and sunlight.  For an enhanced orange flavor, mix a bit of orange marmalade with softened butter and spread liberally on those muffins.

BATTER ALL READY FOR THE CUTE MUFFIN RECEPTACLES

Baker’s Notes

• No cranberries? Try blueberries, raspberries, or chopped apple.
• Want extra moisture? Add 1–2 tablespoons of extra yogurt.
• Want them sweeter? Increase maple syrup to 2/3 cup.
• These freeze beautifully—just thaw on the counter or warm in the oven for 5 minutes.

Once out of the oven, they're slightly golden.  When you break them apart, that orange scented steam escapes, just begging you to take a bite.  Word of caution...let them cool slightly first.  It's a hard ask, but necessary 😉

Cranberry Orange Sourdough Muffins
Ingredients
Wet Ingredients:

• 1/2 cup sourdough starter discard
• 1/2 cup plain Greek yogurt (or sour cream)
• 1/2 cup melted butter or coconut oil
• 2 large eggs
• 1/2 cup pure maple syrup or honey
• 1 teaspoon vanilla extract
• Zest of 1 whole orange
• Juice from 1 orange (about 1/4 cup)

Dry Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt

Add-Ins:

• 1/2 cup dried cranberries
• Optional: 1/2 cup chopped pecans or walnuts
• Optional: 2 tablespoons coarse sugar for topping

Instructions

1. Preheat oven to 375°F and line a muffin tin with parchment liners.
2. Mix the wet ingredients:
   In a large bowl, whisk together the sourdough discard, yogurt, melted butter, eggs, maple syrup, vanilla, orange zest, and orange juice until smooth.
3. Mix the dry ingredients:
   In a separate bowl, whisk flour, baking powder, baking soda, salt, and cinnamon.
4. Combine:
   Combine dry and wet mixture and stir until just combined. Do not overmix.
5. Fold in cranberries (and nuts if using). The batter will be thick.
6. Scoop into muffin cups and fill almost to the top.
   Sprinkle with coarse sugar if desired.
7. Bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
8. Cool for 10 minutes in the pan, then transfer to a rack.