The Best Sourdough Discard Cranberry Coconut Muffins
These cranberry coconut muffins are a delicious way to use sourdough discard—moist, tangy, and naturally sweet with toasted coconut and tart cranberry. Quick to make and perfect for breakfast or snacks, this easy recipe reduces waste and delivers bakery-style results every time.
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
No stand mixer? - That's okay! Two bowls and a whisk works great.
Muffin tins - Fill muffin tins to the top!
Flour - Avoid using whole wheat flour. The flavor might be a bit over-powering.
Milk - Plant based milk in place of whole milk also works fine when thinning out the batter.
Storage - You can store these in the fridge for about 5 - 7 days, and in the freezer for up to 3 months.