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Mar 30, 2020

Sourdough Cranberry Muffins

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:

Another great cranberry muffin recipe!

Cranberry Orange Muffins

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


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


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. 
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muffins, cranberry, sourdough

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Would you like to comment?

  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.

  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!

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

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

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

  5. Do you know the caloric content if I omit the struesal?

  6. Loved these muffins!! I had to add about 1/3 cup orange juice to my dough to get the batter to the right consistency, but that was the only change I made. This recipe is a keeper!

    1. Thanks! Keep an eye out for a new cranberry muffin on the 30th with cranberries and orange juice!

  7. These were amazing! Thank you so much

  8. So this post is almost 2 years old and pinterest suggested it for me to make with my sourdough starter discard. I also put back several bags of cranberries when they are in the store for Thanksgiving. Looks like some will be used for Easter muffins 😃

  9. Can I use sourdough discard for this recipe?

  10. The batter was almost solid. I could place in muffin pan using my hand. Very dry. Was there an omission for any additional liquid? Streusel topping is too much for the recipe, although I always love a Streusel topping! I mounded it on the muffins and packed it down to compress.

    1. I'm sorry it came out dry. I didn't have the same issue, but I probably should have included weight measurements too. One commenter said she added a third cup of orange juice because of dryness and it came out great.

  11. I was looking for a sourdough muffin recipe that uses 1 cup starter or discard. This one looked interesting. Didn't have the orange or the fresh or frozen cranberries but I did have dried sweented that needed to be used. So, I gave this recipe a try.
    My sourdough might have been a bit thick, because I had to add 1/4 c milk to thin out the batter and I used some cinnamon in place of the orange zest. And for the crunch my husband likes 1 c chopped walnuts. I think this is a very good basic recipe for what ever is on hand. Will make again...Yummmy!


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