200 g all-purpose flour (1 1/2 cups)
1/2 tsp. baking soda
1/2 tsp fine sea salt
60 g sourdough starter (active sourdough starter or sourdough discard)
1/2 cup whole milk
115 g (8 tbsp.) unsalted butter, at room temperature (soft)
200 g (1 cup) granulated sugar
1 tsp. vanilla extract
Zest of 1 orange or the juice from 1 mandarin
2 large eggs
165 g (1 heaping cup) fresh or frozen cranberries, plus more for decoration
Extra sugar for dusting before baking
1/2 tsp. baking soda
1/2 tsp fine sea salt
60 g sourdough starter (active sourdough starter or sourdough discard)
1/2 cup whole milk
115 g (8 tbsp.) unsalted butter, at room temperature (soft)
200 g (1 cup) granulated sugar
1 tsp. vanilla extract
Zest of 1 orange or the juice from 1 mandarin
2 large eggs
165 g (1 heaping cup) fresh or frozen cranberries, plus more for decoration
Extra sugar for dusting before baking
Directions:
1. Preheat your oven to 375 F/ 190 C. Line a 12-cup muffin pan with paper liners.
2. Sift the flour, baking soda, and salt together in a small bowl; set aside.
3. Whisk the sourdough starter and milk together in a separate small bowl; set aside.
4. In a stand mixer fitted with the paddle attachment (or by hand with a wooden spoon): cream the butter, sugar, vanilla extract, and zest/juice together. Add the eggs, one at a time, beating well after each addition.
5. Working in batches, add 1/2 of the flour mixture. Once absorbed, add half of the milk mixture. Repeat until everything is used up and the batter is smooth and well incorporated.
6. Lightly toss the cranberries in flour to prevent them from sinking to the bottom of the muffins.
7. Fold the berries into the bowl with a rubber spatula. Make sure to evenly distribute the berries throughout the batter (check the bottom of the bowl!).
7. Fill the muffin pan, about 3/4 of the way full. Top with a few berries if you like, making sure to tuck them in so they don’t pop out during baking. Then dust the tops with a little granulated sugar.
8. At this point, you can bake right away or chill overnight, for 12+ hours.
9. To bake now: place the tin on the center rack and bake for 25-28 minutes.
10. To bake later: remove the tin from the refrigerator; discard the foil. Bake straight from cold for 25-28 minutes.
11. Cool the muffins in the pan for 15 minutes. Transfer to a wire rack to finish cooling so the bottoms don’t get soggy.
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