Mar 30, 2020

Sourdough Cranberry Muffins | #MuffinMonday

These sourdough cranberry muffins are both sweet and tart, and are topped with a tasty cinnamon topping.


Sourdough Cranberry Muffins





These sourdough cranberry muffins are a great way to use some of your excess sourdough starter. These muffins are studded with fresh or frozen cranberries as well as dried apricots. They are also topped with a buttery cinnamon streusel.

This recipe makes 12 muffins.


Sourdough Cranberry Muffins with apricots





One of the best things about keeping a sourdough starter alive is finding new ways to use it. I try really hard not to throw out my sourdough discard as best I can. These muffins are the perfect tasty example of how to use sourdough starter.

Other recipes to use your sourdough starter discard:






Sourdough Cranberry Muffins are so delicious





These sourdough muffins do not get much of their rising power from your starter. That's all left up to the baking powder and baking soda. What the starter does add is additional flavor from the fermented dough.

Cranberries? In spring? Yes! Whenever cranberries show up in the store, right around Thanksgiving, I try to buy a few extra bags and stick them in the freezer for "cranberry emergencies." Because, you never know!

Sourdough Cranberry Muffins





How to make sourdough cranberry muffins. 



First, make the streusel by combining flour, brown sugar, cinnamon and butter.

Next, mix some sugar, baking soda, baking powder, and salt in a large bowl. In another bowl, mix an egg, melted butter, and orange zest along with your sourdough starter discard.

Add the egg and starter mixture to the flour mixture and then fold in the cranberries and chopped dried apricots. Fill the cavities of a muffin tin with the batter and top with the streusel mixture.

Finally, bake the muffins for about 20 minutes.


Sourdough Cranberry Muffins with orange juice






Welcome to another Muffin Monday. Thank you to Stacy of Food Lust People Love for creating this group.

Here are everyone's muffins for March:

These muffins are totally delicious. The cranberries in the muffins burst with flavor and infuse the muffins with brightness.





#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all of our lovely muffins by following our Pinterest board. Updated links for all of our past events and more information about Muffin Monday can be found on our home page.


Sourdough Cranberry Muffins with sourdough discard





These sourdough cranberry muffins include fresh cranberries and dried apricots in a delicious sourdough based batter.



Sourdough Cranberry Muffins


Sourdough Cranberry Muffins
Yield: 12 muffins
Author:
These sourdough cranberry muffins are both sweet and tart, and are topped with a tasty cinnamon topping.

Ingredients:

For the Streusel
  • 1/2 cup packed brown sugar
  • 1/3 cup all purpose flour
  • 1/2 teaspoon cinnamon
  • 1/4 cup cold butter, cubed
For the Muffins
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1 large egg
  • 1/2 cup butter, melted
  • 1 1/2 teaspoons orange zest
  • 1 cup sourdough starter, at room temperature
  • 1 cup cranberries, fresh or frozen, thawed
  • 1/2 cup dried apricots, chopped

Instructions:

How to cook Sourdough Cranberry Muffins

To make the streusel
  1. Heat the oven to 400 degrees F. In a small bowl, mix the brown sugar, 1/3 cup flour, and cold butter until crumbly. Set aside in the refrigerator. 
To Make the Muffins
  1. In a large bowl, whisk together the sugar, baking powder, baking soda, salt, and 1 1/2 cups flour. 
  2. In another bowl, whisk together the egg, melted butter, and orange zest. Stir in the sourdough starter until blended. 
  3. Add the bowl of wet ingredients to the dry ingredients and stir until everything is just combined. 
  4. Add the cranberries and apricots and fold until just blended. 
  5. Evenly divide the batter among the cavities of a paper lined muffin tin. Sprinkle the tops with the streusel. 
  6. Bake the muffins for 16 to 20 minutes, until a toothpick comes out clean. 
  7. Let the muffins cool in the pan for 5 minutes. Let them cool completely in a wire rack. 
Calories
388.72
Fat (grams)
12.31
Sat. Fat (grams)
7.48
Carbs (grams)
67.64
Fiber (grams)
1.99
Net carbs
65.66
Sugar (grams)
44.02
Protein (grams)
4.05
Sodium (milligrams)
282.51
Cholesterol (grams)
46.00
muffins, cranberry, sourdough
Breakfast
American

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Created using The Recipes Generator

9 comments:

  1. I am so happy you got me into the sourdough club, especially now when we are having a hard time finding yeast. Your muffins sound delicious.

    ReplyDelete
  2. Ha, ha! I do the same when fresh cranberries hit the stores in October/November. I find that cranberries can be quite tart so adding the dried apricots as well is a great idea! You are the queen of sourdough, Karen!

    ReplyDelete
  3. Oh my goodness I NEED to get some sourdough starter going in my house! These look SO GOOD!

    ReplyDelete
    Replies
    1. I've kept mine alive for at least 9 years!

      Delete
  4. I like that you made cranberry muffins with sourdough. I am yet make muffins with sourdough. Love this.

    ReplyDelete

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