Sourdough Cranberry Muffins Recipe

Harness the natural leavening power of sourdough discard and the bright burst of fresh cranberries to create muffins that rise tall, stay tender, and develop an irresistible domed top.

With a hint of warm spices and a crunchy streusel topping, these muffins are as beautiful as they are flavorful. Whether you’re using up starter discard or feeding your active culture, this recipe shows you how to balance hydration, texture, and flavor.

Expect a soft crumb, underpinned by subtle tang and sweet-tart contrast, all wrapped in a sugar-kissed, crispy crown.

Ingredients Checklist

Before you begin, gather everything you need. Accurate measuring and preparing ingredients ahead of time will set you up for success.

This recipe makes twelve muffins with streusel topping:

• All-Purpose Flour – 150 g (1 ¼ cups)

• Whole Wheat Flour – 60 g (½ cup)

• Baking Powder – 2 tsp

• Baking Soda – ¼ tsp

• Kosher Salt – ½ tsp

• Ground Nutmeg – ¼ tsp

• Orange Zest – 1 TBS (from 1 medium orange)

• Granulated Sugar – 165 g (¾ cup)

• Light Brown Sugar – 50 g (¼ cup)

• Large Eggs – 2, room temperature

• Greek Yogurt – 120 g (½ cup), whole-milk preferred

• Sourdough Discard – 120 g (½ cup) or active starter (see definition)

• Vanilla Extract – 1 tsp

• Unsalted Butter – 113 g (½ cup), melted and cooled

• Fresh Cranberries – 340 g (12 oz), plus extra for topping

• Raw or Turbinado Sugar – for sprinkling

Streusel Topping (optional but recommended):

• 30 g (¼ cup) cold unsalted butter, cubed

• 50 g (⅓ cup) all-purpose flour

• 50 g (¼ cup) light brown sugar

• Pinch of salt

Step-by-Step Instructions

Follow these organized steps to achieve evenly domed muffins with tender interiors and crunchy toppings:

1. Preheat and Prep

   • Preheat oven to 400 °F (204 °C).

   • Line a 12-cup muffin tin with liners or grease cups lightly.

2. Mix Dry Ingredients

   • In a large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg.

   • Stir in granulated and brown sugars.

   • Rub orange zest into the sugar-flour mix to release essential oils.

3. Prepare Streusel (if using)

   • Combine flour, brown sugar, and salt in a small bowl.

   • Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.

   • Chill until needed.

1. Combine Wet Ingredients

   • In a separate bowl, whisk eggs, yogurt, vanilla, and sourdough discard until smooth.

   • Gradually pour in melted butter while whisking to emulsify.

2. Form Batter

   • Pour wet mixture into dry ingredients.

   • Gently fold with a spatula until just combined (a few lumps are okay).

3. Add Cranberries

   • Reserve about ¾ cup of berries for tops.

   • Fold remaining cranberries into the batter until evenly distributed.

4. Chill for Structure

   • Cover bowl and refrigerate 1 hour (up to overnight) for improved rise and flavor melding.

5. Fill Muffin Cups

   • Use an ice cream scoop to portion batter into cups, filling nearly to the top.

   • Top each with reserved cranberries and a generous streusel or raw sugar sprinkle.

6. Bake and Cool

   • Bake 23–25 minutes until tops are golden and a toothpick inserted near center comes out clean.

   • Let muffins rest in pan 5 minutes, then transfer to a rack to cool completely.

Tips for Perfect Results

Boost texture, flavor, and appearance with these baker-approved techniques:

• Room-Temperature Ingredients
  Ensures even mixing and better volume.

• Don’t Overmix
  Overstirring develops gluten, leading to dense muffins; stop when dry streaks disappear.

• Proper Chilling
  Cold batter hits hot oven, giving extra oven spring and domed tops.

• Even Scooping
  Use a scoop for uniform size and consistent bake times.

• Customize Streusel
  Add chopped nuts or oats for extra crunch.

• Adjust for Elevation
  Reduce baking powder by ¼ tsp per 1,000 ft above sea level for balanced rise.

Serving Suggestions

Elevate your muffin experience by pairing or presenting them in these delightful ways:

• Serve warm, split and spread with honey-butter or mascarpone.

• Pair with a spiced latte or herbal tea for cozy mornings.

• Garnish plate with citrus slices or extra zest for color.

• Box in cellophane bags tied with ribbon for homemade gifts.

• Offer alongside yogurt parfait or fresh fruit salad at brunch.

Final Thoughts

These Tangy Sourdough Cranberry Muffins deliver a perfect balance of sweet, tart, and tang, complemented by a tender crumb and crackly topping.

By mastering the simple science of sourdough discard hydration and gentle handling, you’ll achieve bakery-quality results at home.

Feel free to experiment with mix-ins—swap cranberries for blueberries, fold in white chocolate chips, or swirl in lemon curd before baking.

Once you’ve tasted the interplay of flavors and textures, you’ll reach for this recipe again and again whenever your starter needs feeding or your sweet tooth beckons. Enjoy the journey of homemade, artisanal muffins!