Orange Cranberry Sourdough Muffins

hand holding half of a cranberry oatmeal sourdough muffin

Orange Cranberry Sourdough Muffins

Orange and cranberries come together with just a hint of spice in these oatmeal sourdough muffins. They are a perfect grab and go breakfast or fun healthier brunch treat.

Prep Time10

Cook Time25

Total Time35

Servings: Muffins

Author: Carlee

Ingredients

1 cup rolled oats
½ cup orange juice
½ cup plain yogurt
½ cup dried cranberries
½ cup sourdough starter*
⅓ cup brown sugar
⅓ cup oil
1 large egg
1½ cups all purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon
dash of nutmeg
½ teaspoon salt

US Customary - Metric

Instructions

Stir together 1 cup rolled oats, ½ cup orange juice, ½ cup plain yogurt and ½ cup dried cranberries right away and let sit while you gather up the rest of the ingredients and get ready. You want the oats and cranberries to have a chance to soften up a bit.
Preheat the oven to 400°F and grease a 12 cup muffin tin.
Stir ½ cup sourdough starter* and ⅓ cup brown sugar into oats.
Stir ⅓ cup oil and 1 large egg into oat mixture.
In a small bowl, mix together 1½ cups all purpose flour, 1½ teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon cinnamon, dash of nutmeg and ½ teaspoon salt.
Stir dry ingredients into wet ingredients until just mixed.
Spoon into prepared muffin tin.
Bake 20-25 minutes or until golden brown. Remove from muffin tin and cool on wire rack.

Notes

You can use sourdough starter fresh from the fridge or sourdough discard for this recipe. It does not need to be fed starter.
Try using a mix of all purpose flour and whole wheat flour if you would like.
You can make the batter a day ahead of time and let it cold ferment in the fridge. Just cover it and chill it until the morning and then bake as directed.

Nutrition

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