Ingredients
- 1 cup sourdough starter (discard works well)
- 1½ cups all-purpose flour
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
- 1 cup fresh or dried cranberries
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix the Dry Ingredients
In a large bowl whisk together:
- Flour
- Sugar
- Baking powder
- Baking soda
- Salt
3. Mix the Wet Ingredients
In another bowl combine:
- Sourdough starter
- Egg
- Milk
- Oil or melted butter
- Vanilla extract
- Orange zest
- Orange juice
Mix until smooth.
4. Combine the Batter
Pour the wet ingredients into the dry ingredients.
Gently mix until just combined.
5. Add Cranberries
Fold in the cranberries evenly throughout the batter.
6. Fill the Muffin Cups
Divide the batter evenly into the muffin cups, filling each about ¾ full.
7. Bake
Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Serve
Let the muffins cool for 5–10 minutes before removing from the pan.
✅ Tip: Sprinkle a little sugar on top before baking for a bakery-style crunchy muffin top.
