Introduction
These muffins transform your tangy sourdough discard into a bakery-worthy treat. The tart pop of fresh cranberries and the sweet creaminess of white chocolate create a perfect balance of flavors. You’ll love how the discard adds a subtle depth without being overpowering, resulting in a tender, moist crumb.
Prep & Cook Time
Prep Time: 5 minutes
Cook Time: 23 minutes
Total Time: 28 minutes
Servings: 12 muffins
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 powder (use half this amount if you prefer less rich vanilla flavor)
- 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 your oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners or grease the cups well.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted butter and granulated sugar until combined.
- Add the eggs one at a time to the butter mixture, whisking well after each addition.
- Whisk in the Greek yogurt, buttermilk, and vanilla powder (use half this amount if you prefer less rich vanilla flavor) until the mixture is smooth.
- Stir in the sourdough discard until fully incorporated.
- Fold in the fresh cranberries and the chopped white chocolate bar.
- Divide the batter evenly among the 12 prepared muffin cups, filling each nearly to the top.
- Bake for 5 minutes at 400°F, then reduce the oven temperature to 350°F (175°C) without opening the door. Continue baking for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- If using, melt the white chocolate wafers according to package instructions and drizzle over the cooled muffins before serving.
Variations
- For a more pronounced flavor, swap half the fresh cranberries for dried cranberries.
- Create a streusel topping by crumbling a mix of flour, brown sugar, and cold butter over the batter before baking for a crunchy finish.
- Skip the drizzled white chocolate and instead sprinkle the tops with coarse sugar before baking for a sparkling, crisp top.
- Bake the batter in a greased 9-inch square pan for 25-30 minutes for a quick and easy breakfast cake.
Tips for Success
- Use room temperature ingredients (eggs, yogurt, buttermilk, discard) to ensure they combine smoothly and result in a uniform, tender texture.
- The initial high oven heat helps the muffins achieve a beautiful domed top before the interior sets.
- Toss the cranberries in a tablespoon of the measured flour before folding them in to help prevent them from sinking to the bottom.
Storage & Reheating
Store completely cooled muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. To reheat, warm a muffin in the microwave for 15-20 seconds or in a 300°F oven for 5-8 minutes until warm throughout.
FAQ
Can I use frozen cranberries?
Yes, use them straight from frozen to prevent them from turning to mush. You may need to add 1-2 extra minutes to the bake time.
My discard is very thick. Is that okay?
Yes, the consistency of discard can vary. As long as you incorporate it well into the wet ingredients, any thickness will work.
What can I use instead of buttermilk?
You can make a quick buttermilk substitute by adding 1 1/2 teaspoons of white vinegar or lemon juice to 1/2 cup of room temperature milk. Let it sit for 5 minutes before using.
Why reduce the oven temperature?
Starting at a high temperature gives the muffins a strong initial rise for a nice dome. Reducing the heat allows the centers to cook through without over-browning the tops.
Can I use white chocolate chips instead of a chopped bar?
Absolutely. White chocolate chips are a perfect one-to-one substitute for the chopped bar in the batter.
Do I have to use the optional white chocolate drizzle?
No, the drizzle is purely for presentation and extra sweetness. The muffins are delicious and perfectly sweet without it.