Cranberry White Chocolate Sourdough Discard Muffins
These cranberry white chocolate sourdough discard muffins are packed with fresh cranberries and sweetened with chunks of white chocolate. These muffins are a fantastic way to use up your leftover sourdough discard! Drizzle some melted white chocolate over the top for a sweet holiday treat.
These muffins came together so easily and made the house smell so delicious! The tart burst of fresh cranberries and sweet white chocolate is a dream flavor combination!
I absolutely love this time of year. We are always in the kitchen baking cookies, cakes, muffins, and soups. The kitchen comes alive in the winter, which makes the home so much more cozier.
If you’re looking for other sourdough discard recipes, make sure to check out these sourdough discard baked doughnuts, sourdough cheesy garlic bombs, sourdough discard gingerbread blondies, sourdough discard apple walnut cake, and sourdough discard chocolate chip cookies!
Ingredients
- all-purpose flour
- baking powder
- baking soda
- salt
- melted butter – I always used salted butter. Unsalted would suffice, but add a pinch extra of salt.
- granulated sugar – You could also do half granulated sugar and half brown sugar!
- eggs – Make sure the eggs are room temperature!
- vanilla extract
- buttermilk – I always make my own buttermilk substitute, so if you don’t have any on hand see the notes in the recipe card that explain how to make your own with regular milk and vinegar.
- sourdough discard – Leftover unfed sourdough discard was used here. You can certainly use active, fed sourdough starter as well!
- fresh cranberries – I used fresh cranberries for their tart burst of flavor! You could alternatively use dried cranberries, they would just be sweeter.
- white chocolate – I chopped up a Ghirardelli 4-ounce white chocolate bar and folded it into the muffin batter. I also used the Ghirardelli white vanilla-flavored melting wafers to melt and drizzle over the tops of the muffins once they’re out of the oven.
Tips for Making the Best Muffins
- Use room temperature ingredients. The eggs, buttermilk, Greek yogurt, discard–all of it should be room temperature.
- Don’t overmix! Mix the ingredients until they are *just* combined. That will result in the fluffiest, most delicious muffins!
- Avoid flat tops. Bake the muffins by filling every other muffin cup and leaving the other ones empty. It gives the muffins room to rise and expand. Also don’t be afraid to fill the batter to the tippity-top (stealing a line from my kids, there)!
White Chocolate Cranberry Sourdough Discard Muffins
Sourdough discard cranberry white chocolate muffins are tender, bakery-style treats with a subtle tang from sourdough discard, balanced by bursts of tart cranberries and creamy white chocolate chips. Perfect for using up discard, these muffins are a festive and flavorful addition to any breakfast or snack table.
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Servings: 12 muffins
Calories: 308kcal
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup melted butter salted
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1/2 cup full-fat Greek yogurt room temperature
- 1/2 cup buttermilk room temperature (see note)
- 1 teaspoon vanilla extract
- 1 cup sourdough discard
- 1 1/2 cups fresh cranberries
- 4 ounces white chocolate bar chopped
- 4 ounces white chocolate melting wafers optional, for drizzling over muffins
Instructions
- Preheat the oven to 375℉. Line two muffins pans with cupcake liners. For big, fluffy muffins, I fill every other muffin cup and leave the others empty to allow the muffins to expand.
- Make the buttermilk substitute (Skip this step if you have buttermilk): If you don't have the 1/2 cup buttermilk, you can make a buttermilk substitute. Add 1 tablespoon of vinegar to a 1/2 cup measuring cup. Fill the rest up with milk. Let it sit for 5-10 minutes. The milk will curdle and voila you have a buttermilk substitute!
- Combine dry ingredients. In a medium-sized mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
- Combine wet ingredients. In a large mixing bowl, add the melted butter and granulated sugar. Whisk together. Add the eggs, Greek yogurt, buttermilk, vanilla extract, and sourdough discard. Mix all ingredients until just combined.
- Add the dry ingredients into the bowl of wet ingredients. Mix until just combined.
- Fold in the cranberries. Chop or break apart the white chocolate bar and fold them in.
- Fill every other muffin cup with batter to the top. Top them with a few extra cranberries. Bake for around 23 minutes or until the tops are golden brown. You should be able to stick a toothpick in the center and no wet batter sticks. Moist crumbs are just fine.
- If you'd like to add the white chocolate drizzle, melt 4 ounces of white vanilla-flavored melting wafers in the microwave for about 30-45 seconds. Whisk until smooth. Drizzle over the muffins. Let the white chocolate set before serving. Enjoy!
Notes
If you don’t have the 1/2 cup buttermilk, you can make a buttermilk substitute. Add 1 tablespoon of vinegar to a 1/2 cup measuring cup. Fill the rest up with milk. Let it sit for 5-10 minutes. The milk will curdle and voila you have a buttermilk substitute!
Nutrition
Serving: 1muffin | Calories: 308kcal | Carbohydrates: 45g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 355mg | Potassium: 99mg | Fiber: 1g | Sugar: 24g | Vitamin A: 309IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 1mg
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