Sourdough Discard Thanksgiving Cranberry Muffins

Cranberry Muffins with Sourdough Discard

As we approach American Thanksgiving and enjoy a beautiful fall here in Canada, I’m excited to introduce my Cranberry Muffin Recipe—perfect for Thanksgiving brunch or cozy autumn mornings! There’s something about the tartness of cranberries that adds a delightful burst of flavor to a slightly sweet muffin. These muffins make wonderful gifts, a thoughtful hostess treat, or simply a joy to share with friends.

I’ve recently been experimenting with sourdough discard, and I love the incredible texture and flavor it brings to this classic muffin recipe. Alongside my staple ingredients—ripe banana and creamy buttermilk—these cranberry muffins bake up soft and fluffy, with the kind of rich texture you’d find in a top bakery.

I hope you’ll try them, share them, and enjoy every bite. Don’t forget to subscribe to my newsletter for more ad-free, pop-up-free recipes!

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Ingredients

• ½ cup softened butter

• 2 eggs

• 1 cup sugar

• 1 tsp vanilla extract

• 2 ripe bananas, mashed

• 125 g sourdough discard

• 3 cups unbleached flour*

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 2/3 cup buttermilk*

• 1 ½ cups fresh cranberries*

• Pearl sugar for topping*

• Optional: Zest of 1 orange and 1 tsp orange extract

Instructions

1. Preheat your oven to 400°F (200°C).

2. In a mixing bowl, beat together the butter, sugar, and vanilla extract on medium speed for about 3 minutes until creamy.

3. Add the eggs and mashed bananas, and mix for another 2 minutes.

4. If using, add the orange zest and orange extract to the batter.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. Stir the sourdough discard into the wet ingredients.

7. With the mixer on low, alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Gently fold in the cranberries at the end.

8. Stir the batter only for 30 seconds after combining all ingredients to avoid overmixing.

9. Use a spatula to incorporate any remaining ingredients fully.

10. Fill 12 paper-lined or greased muffin cups to ¾ full.

11. Sprinkle each muffin with pearl sugar.

12. Place the muffin pan in the center of the oven and bake for 20 minutes, checking at 16 minutes for doneness, as oven temperatures can vary.

Bon appétit!

Tips

1. You can substitute cranberries with other berries or 1 cup of chocolate chips.

2. Pearl sugar, often used in Belgian waffles, adds a lovely crunch. I buy it on Amazon.

3. If you don’t have buttermilk, substitute with yogurt or add 1 tsp white vinegar to regular milk and let it sit for a few minutes before using.

4. I prefer unbleached flour for its better gluten content and slightly nutty taste. I find Costco offers the best price.

Moist Cranberry Muffins with Sourdough Discard

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Yield: 12

Author: Richelle Fortin

Prep time: 20 MinTotal time: 20 Min

Try these fluffy, moist Cranberry Muffins made with sourdough discard, bananas, and buttermilk. Perfect for Thanksgiving brunch or as a sweet-tart treat, this easy recipe is bakery-quality a family favorite!

Ingredients

Moist Cranberry Muffins with Sourdough Discard

• ½ cup softened butter
• 2 eggs
• 1 cup sugar
• 1 tsp vanilla extract
• 2 ripe bananas, mashed
• 125 g sourdough discard
• 3 cups unbleached flour*
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2/3 cup buttermilk*
• 1 ½ cups fresh cranberries*
• Pearl sugar for topping*
• Optional: Zest of 1 orange and 1 tsp orange extract

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, beat together the butter, sugar, and vanilla extract on medium speed for about 3 minutes until creamy.
3. Add the eggs and mashed bananas, and mix for another 2 minutes.
4. If using, add the orange zest and orange extract to the batter.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Stir the sourdough discard into the wet ingredients.
7. With the mixer on low, alternate adding the dry ingredients and buttermilk to the batter, beginning and ending with the dry ingredients. Gently fold in the cranberries at the end.
8. Stir the batter only for 30 seconds after combining all ingredients to avoid overmixing.
9. Use a spatula to incorporate any remaining ingredients fully.
10. Fill 12 paper-lined or greased muffin cups to ¾ full.
11. Sprinkle each muffin with pearl sugar.
12. Place the muffin pan in the center of the oven and bake for 20 minutes, checking at 16 minutes for doneness, as oven temperatures can vary.
13. Bon appétit!

Notes

Tips

1. You can substitute cranberries with other berries or 1 cup of chocolate chips.
2. Pearl sugar, often used in Belgian waffles, adds a lovely crunch. I buy it on Amazon.
3. If you don’t have buttermilk, substitute with yogurt or add 1 tsp white vinegar to regular milk and let it sit for a few minutes before using.
4. I prefer unbleached flour for its better gluten content and slightly nutty taste. I find Costco offers the best price.