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Sourdough Cranberry Orange Muffins

551.Sourdough Cranberry Orange Muffins 1
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I love how these Sourdough Cranberry Orange Muffins combine the tangy zest of oranges with the subtle tartness of cranberries.

Ingredients

Dry Ingredients:

  • 2 cups (240 g) of all-purpose flour
  • 2 teaspoons of baking powder
  • ½ teaspoon of baking soda
  • ¾ teaspoon of cinnamon for a warm touch
  • 1 teaspoon (5 g) of salt
  • 2 cups of cranberries, whether dried, fresh, or frozen (refer to notes on usage)

Wet Ingredients:

  • 1 cup (200 g) of granulated sugar
  • ½ cup (120 g) of avocado oil, or another neutral oil (avoid olive oil)
  • 1 tablespoon (15 g) of vanilla extract
  • ½ cup (125 g) of sourdough discard
  • ¾ cup (185 g) of sour cream
  • Zest approximately 1 ½ tablespoons from 2 large oranges
  • ¼ cup of fresh orange juice
  • 2 eggs

Orange Icing:

  • 1 cup of powdered sugar
  • 2 tablespoons of orange juice to create the icing

Instructions

  • Gather Your Ingredients: Assemble flour, sourdough starter, cranberries, orange zest, and other essentials. Having everything ready speeds up the process.
  • Preparing the Batter: Use a large bowl to mix for an airy texture.
  • Incorporate the Starter: Slowly fold in the starter for a subtle tangy flavor.
  • Add the Citrus: Zest the orange directly into the bowl for an uplifting aroma.
  • Mingle with Cranberries: Toss cranberries in flour before adding to prevent sinking.
  • Texture Check: Ensure the batter is smooth for uniform rise and texture.
  • Baking Time: Preheat the oven, pour batter into prepared muffin tins, and bake until golden brown. 
  • Cool Before Serving: Let muffins cool on a wire rack to avoid sogginess.

Find it online: https://www.kitchenmomy.com/sourdough-cranberry-orange-muffins/