Sourdough Discard Orange Muffins with Orange Glaze
These sourdough discard orange muffins with orange glaze are soft, lightly sweet, and full of fresh citrus flavor. Made with sourdough discard, they have a tender crumb and just a hint of depth without tasting sour at all. Fresh orange zest and juice bring brightness to every bite, while the simple orange glaze adds a sweet finishing touch. They are perfect for using up extra discard and make a lovely breakfast, snack, or afternoon treat. These muffins feel old-fashioned and cozy, the kind you bake when oranges are in season and the kitchen smells warm and familiar.
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Servings: 12 muffins
Ingredients
- 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 slightly.
- 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.
- 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