Cranberry Orange Glazed Sourdough Muffins
Prep
15 minutes
Cook
20 minutes
Servings
12
Kcal
180
* 1 cup sourdough starter (active and bubbly)
* 1/2 cup all-purpose flour
* 1/2 cup whole wheat flour
* 1/2 cup sugar
* 1/2 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 1/2 cup orange juice (freshly squeezed)
* 1/4 cup vegetable oil
* 1 teaspoon vanilla extract
* 1 cup fresh or frozen cranberries (chopped)
* Zest of 1 orange
* 1/4 cup powdered sugar (for glaze)
* 1 tablespoon orange juice (for glaze)
1. Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large mixing bowl, whisk together the sourdough starter, flours, sugar, baking soda, baking powder, and salt until well combined.
3. In another bowl, combine the orange juice, vegetable oil, vanilla extract, orange zest, and mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
5. Fold in the chopped cranberries gently until evenly distributed in the batter.
6. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
8. While the muffins are baking, prepare the glaze by mixing the powdered sugar and orange juice together until smooth.
9. Once the muffins are done baking, let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
10. Drizzle the orange glaze over the muffins before serving.