Sourdough Discard Orange Muffins with Orange Glaze

These sourdough discard muffins are soft, bright, and lightly sweet, with fresh orange zest and juice giving them a bakery-style flavor. Using sourdough starter discard adds moisture and depth without making the muffins taste sour, making this an easy and delicious way to use up extra starter.

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If you enjoy citrus-forward sourdough baking, these muffins fit right in with other favorites like Sourdough Lemon Blueberry Muffins (With Lemon Glaze) or Milled Wheat Lemon Poppy Seed Sourdough Muffins. They are quick to mix, bake in under 25 minutes, and finish with a simple orange glaze that makes them feel special enough for spring gatherings or weekend baking.

A Simple Way to Brighten Up These Orange Muffins

Candied orange peel makes a lovely optional addition to these orange muffins if you want to add a little extra citrus flavor and texture. Finely chopped, it can be folded right into the batter for bright bursts of orange in every bite, or sprinkled over the glaze while it is still warm so it sets nicely on top. The sweet, lightly bitter peel pairs beautifully with the soft crumb of the muffins and enhances the fresh orange flavor without overpowering it. It is an easy way to make the muffins feel a bit more special while still keeping them simple and old-fashioned.

Quick Look at This Recipe

• Recipe type: Sourdough discard muffins
• Prep time: 10 minutes
• Bake time: 18 to 22 minutes
• Total time: About 30 minutes
• Yield: 12 muffins
• Starter used: Sourdough discard or active starter
• Flavor: Fresh orange with a light glaze

Why This Recipe Works

• Uses sourdough discard without long fermentation
• Fresh orange juice and discard create a tender, moist crumb
• Simple glaze adds flavor without overpowering the muffins
• Easy to adapt with fruit, nuts, or chocolate chips

These are the kind of discard muffins that work just as well for breakfast as they do for dessert.

Ingredients You’ll Need

Muffins

• 1½ cups all-purpose flour (210 g)
• ½ cup sourdough starter discard (113 g)
• ¾ cup granulated sugar (150 g)
• 1 large egg (about 50 g without shell)
• ¼ cup oil or melted butter (56 g)
• Zest of 2 oranges
• ½ cup fresh orange juice (120 g)
• 2 teaspoons baking powder (8 g)
• ¼ teaspoon baking soda (1 g)
• 1½ teaspoons vanilla extract (6 g)
• ¼ teaspoon salt (1.5 g)

Orange Glaze

• 1 cup powdered sugar (120 g)
• 1 to 2 tablespoons fresh orange juice (15 to 30 g)
• Zest from ½ orange (optional)

Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or grease well. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk the sugar, egg, sourdough discard, oil or melted butter, orange juice, vanilla, and orange zest until smooth.

Add the wet ingredients to the dry ingredients and gently fold just until combined. Do not overmix.

Divide the batter evenly between muffin cups, filling about ¾ full. Bake for 18 to 22 minutes, or until lightly golden and a toothpick inserted into the center comes out clean. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool.

In a small bowl, whisk powdered sugar with 15 g orange juice, adding more as needed until a pourable glaze forms. Stir in optional orange zest.

Spoon glaze over warm or fully cooled muffins.

Notes

• Glaze lightly for breakfast muffins or generously for a dessert-style finish.
• If your sourdough discard is very thick, add 10 to 15 g extra orange juice to the batter.
• Muffins keep well at room temperature for 2 days or refrigerated for up to 5 days.

Frequently Asked Questions About Sourdough Discard Orange Muffins