White Chocolate Cranberry Sourdough Discard Muffins

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!

White Chocolate Cranberry Sourdough Discard Muffins

Ingredients

Instructions

Notes

Nutrition