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–+ servings

White Chocolate Cranberry Sourdough Muffins

Hailey
Enjoy these white chocolate cranberry sourdough muffins for a delightful sweet treat. Each bite is paired with a sweet white chocolate chip and tangy dried cranberry.
4.34 from 3 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 236 kcal

Equipment

  • 1 Large Bowl
  • 1 muffin tin
  • 1 cooling rack (optional)

Ingredients
  

  • 1-1/3 cup almond flour
  • 1 cup all purpose flour (whole wheat flour, einkorn flour, spelt flour, one-to-one gluten free flour, oat flour)
  • 1/4 cup sugar
  • 1/2 tsp cinnamon
  • 1 tsp baking powder (see notes)
  • 1 tsp baking soda (see notes)
  • 1/2 tsp salt
  • 1 T honey (agave, maple syrup or sugar)
  • 1/4 cup olive oil (avocado oil, melted butter, coconut oil)
  • 4 eggs
  • 1/2 cup sourdough discard
  • 1 tsp vanilla
  • 2/3 cup water
  • 1 cup white chocolate chips
  • 1/2 cup dried cranberries

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit.
    If long fermenting muffin batter, skip this step.
  • In a mixing bowl, combine wet ingredients.
  • In a separate bowl, combine dry ingredients together.
  • Slowly add dry ingredients to the wet ingredients. Stir in white chocolate chips and dried cranberries. Be sure not to over mix.
  • If long fermenting, cover and ferment on the counter top for 4-12 hours before placing in the fridge until ready to bake. Proceed to the next step when ready.
  • Oil or line a muffin pan.
  • Use a cookie scoop to fill 3/4 way full.
  • Cook for 15-20 minutes or until the tops are firm. A toothpick should come out clean when poked in the middle of the sourdough muffin.
  • Allow to cool completely before storing or adding frosting / glaze.

Notes

Recipe Variations
Gluten Free Sourdough Muffins: Replace all purpose flour with a one-to-one gluten free flour. Alternatively, replace the all purpose flour with oat flour. If you do not have oat flour handy, blend oats in a blender until they form a fine powder.
Egg Free Sourdough Muffins: If there is an egg sensitivity, simply leave the eggs out. Because there are no eggs there will be less rise within the muffins, though they will still be moist.
Cranberry sourdough muffins with cream cheese frosting: Make a simple cream cheese frosting by combining cream cheese, salt, vanilla extract, water and powdered sugar. Mix until fluffy. Allow muffins to cool before adding frosting / glaze.
Use a hand mixer to combine 4 oz cream cheese, 1 dash of salt, 1/4 tsp vanilla extract, and 2 cups of powdered sugar. To thin and use as a glaze, add a dash or milk or water.

Nutrition

Serving: 1muffinCalories: 236kcalCarbohydrates: 24.8gProtein: 5.2gFat: 13.7gSaturated Fat: 3.7gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 7.5gCholesterol: 62mgSodium: 206mgPotassium: 93mgFiber: 1.6gSugar: 13.9gVitamin A: 72IUCalcium: 66mgIron: 1.1mg
Keyword chocolate, dessert, discard, gluten free option, muffins, sourdough
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