Looking for delicious ways to use up your sourdough discard? These sourdough discard muffins with cranberry and coconut are the perfect solution! Lightly tangy, naturally sweet, and a solid muffin recipe to have in your back-pocket.
They’re a wholesome treat you can enjoy for breakfast, snacks, or anytime you need a quick baked good. Whether you’re new to sourdough baking or a seasoned pro, this easy muffin recipe helps reduce food waste while delivering bakery-quality results right from your kitchen.
Today, we’ll walk you through exactly how to make these cranberry coconut sourdough muffins, with baking tips, storage, and ways to make the muffins fit your needs. Let’s put that discard to delicious use!
Tips For Making Sourdough Discard Cranberry Coconut Muffins
- Separate then together – It’s best to gradually add the dry ingredients to the wet ingredients to ensure everything is well-incorporated.
- Go big or go home – Fill the muffin tins to the top! You don’t have to worry about a big rise with these so be generous with the filling.
- Measure with your heart – The more toppings the better! Add extra cranberries and shredded coconut to the top of the muffins before baking.
- Kitchen sink moment – If you have chocolate chips, nuts, or fruit you’re looking to use up, don’t be afraid to add those in too! Just be sure to fold all inclusions in gently.
Tools You May Need
Stand mixer – This is optional. I just find it a bit easier to use.
Bowls – If you are not using a stand mixer, make sure you have two bowls for the dry and wet ingredients
Whisk
Silicon spatula – For folding in the cranberries and coconut
Muffin tins
Muffin tin liners – You can also cut parchment paper into squares and cut slits on each side. They make pretty homemade muffin liners!
Ingredients
Dry Ingredients
Flour of choice – I use bread flour but you can use all-purpose if you’d like. For flavor and texture purposes I would avoid whole wheat flour. It might be a bit over-powering.
Baking powder/Baking soda – his will ensure our muffins rise exactly like we want them to.
Salt – To enhance the flavor of all our ingredients
Shredded coconut and dried cranberries – You can also add raisins if you’d like.
Wet Ingredients
Granulated and brown sugar – I love adding brown sugar for added warmth to all my recipes but if you only have granulated (white) sugar that’s okay.
Vanilla extract
Avocado oil – This keeps the muffins extra moist. We love adding avocado oil because it has the most neutral flavor, but you can also add melted butter or melted coconut oil for a good quality oil substitute.
Sourdough Starter – We used 1 cup of unfed starter for this recipe. If you want to use active starter that is totally fine!
Milk – We used whole milk to thin out the muffin batter, but you can use any milk alternative for this recipe.
Eggs – These are going to help the muffins keep their shape very nicely.
How to Make Sourdough Discard Muffins with Cranberry and Coconut
Preheat the oven to 400 degrees, prep muffin trays with liners, and set aside.
Mix the flour, baking powder, baking soda, salt, cranberries, and coconut in a bowl and set side.
In a stand mixer, or in a separate bowl with a whisk, add the sugars, vanilla extract, avocado oil, sourdough starter, milk, and eggs. Mix together well.
If you are using a stand mixer, keep mixing the wet ingredients on a lower setting and gradually add the dry ingredients until well incorporated.
If you are whisking everything together, add the ingredients in a little bit at a time and whisk until everything is just incorporated.
Once everything is mixed, use a medium sized cookie scoop to fill in your muffin tins. We have tins to make small muffins and our cookie scoop is about 2 tablespoons. Don’t forget, fill them to the top!
Finally, add extra cranberries and shredded coconut to the top and bake at 400 degrees for 13 – 14 minutes.
Storage
Refrigerator – You can store these in the fridge for about 5 – 7 days.
Freeze – These muffins freeze so well! Store them in the freezer for up to 3 months and they’ll be just fine!
More Sourdough Discard Recipes
Need to use up more discard? Check out our strawberry scone recipe!
The Best Sourdough Discard Cranberry Coconut Muffins
Equipment
- Stand Mixer This is optional. I just find it a bit easier to use.
- 2 Bowls If you are not using a stand mixer, make sure you have two bowls for the dry and wet ingredients.
- Whisk
- Silicon spatula For folding in the cranberries and coconut
- Muffin tins
- Muffin tin liners
Ingredients
Dry Ingredients
- 256 g bread flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 128 g shredded coconut
- 128 g dried cranberries
Wet Ingredients
- 205 g sourdough starter
- 100 g granulated sugar
- 100 g brown sugar
- 60 g milk
- 13 g vanilla extract
- 90 g avocado oil
- 2 eggs
Instructions
- Preheat the oven to 400 degrees, prep muffin trays with liners, and set aside.
- Mix the flour, baking powder, baking soda, salt, cranberries, and coconut in a bowl and set side.
- In a stand mixer, or in a separate bowl with a whisk, add the sugars, vanilla extract, avocado oil, sourdough starter, milk, and eggs. Mix together well.
- If you are using a stand mixer, keep mixing the wet ingredients on a lower setting and gradually add the dry ingredients until well incorporated.
- If you are whisking everything together, add the ingredients in a little bit at a time and whisk until everything is just incorporated.
- Once everything is mixed, use a medium sized cookie scoop to fill in your muffin tins. We have tins to make small muffins and our cookie scoop is about 2 tablespoons. Don’t forget, fill them to the top!
- Finally, add extra cranberries and shredded coconut to the top and bake at 400 degrees for 13 – 14 minutes.
Notes
If you tried this recipe and loved it please come back and give this recipe 5 stars! Don’t forget to follow us on Instagram @goldenhourgrains.
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