• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • Copyright
    • Disclosure
    • Privacy Policy
    • Contact / PRs / Review Policy / Link Policy
  • Recipe Index
  • Ingredients
  • As Seen
  • Credit Crunch Munch
  • Extra Veg
  • Work With Me
Fuss Free Flavours

Fuss Free Flavours

Easy recipes you will make again | Travel | Reviews

  • Home
  • All Recipes
    • Quick & Easy
    • Recipes by Course
      • Breakfast & Brunch Recipes
      • Main Meal
      • Side Dishes
      • Drinks
      • Starters & Light Bites
      • Desserts & Puddings
      • Baking
        • Biscuits and cookies
        • Bread Recipes
        • Cake
        • Cupcakes
        • Muffins
        • Pie
      • Soup
      • Salad
      • Dips, Dressings, & Sauces
      • Easy Jam, Jelly & Preserve Recipes
    • Recipes by Cuisine
      • American
      • Chinese
      • French
      • Italian
      • Other Cuisines
      • Vegetarian Recipes
      • Vegan Recipes
  • Recipes by Main Ingredient
    • Beef
    • Poultry
    • Pork
    • Lamb
    • Game
    • Fish & Seafood
    • Beans & Lentils
    • Pasta
    • Grains & Rice
    • Fruit
    • Vegetables
    • Dairy
    • Booze
  • Travel
    • Rest of Europe
    • French
    • Rest of the world
    • Food Origins and Stories
You are here: Home / Recipes / Recipes by Course / Breakfast & Brunch Recipes / Recipe: Cranberry & Chocolate Sourdough Muffins

Recipe: Cranberry & Chocolate Sourdough Muffins

Published on February 11, 2014 by Helen 34 Comments
Last Updated on May 20, 2019

Jump to Recipe - Print Recipe
Cranberry and chocolate sourdough muffins

Sourdough leaven adds a delicious edge to these easy to make muffins. Quick to make, they’re great to whip up when baking sourdough bread.

Cranberry and chocolate sourdough muffinsIn the Fuss Free household I do most of the cooking, whilst Ed makes breakfast and bakes sourdough.   

All this sourdough leaves a problem of what to do with the spare leaven that is left as part of the process – I hate throwing it away, it seems unnecessarily wasteful so I adapted my usual egg free muffins recipe to use some of the leaven up.

Tried this recipe?If you try this recipe please tag #FussFreeFlavours on Instagram or Twitter. It is amazing for me when for me when you make one of my recipes and I really do love to see them. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thanks for reading Fuss Free Flavours!
Cranberry and chocolate sourdough muffins
Print Recipe
BookmarkSaved!
4.95 from 17 votes

Table of Contents

  • Recipe: Cranberry & Chocolate Sourdough Muffins
    • Ingredients
    • Instructions
    • Notes

Recipe: Cranberry & Chocolate Sourdough Muffins

Sourdough leaven adds a delicious edge to balance the sweetness of these easy to make muffins. Quick to make, they're great to whip up when baking sourdough bread.
Servings: 15 mini muffins
Author: Helen Best-Shaw
Prep Time10 mins
Cook Time15 mins
Total Time25 mins

Ingredients

  • 100 grams sourdough starter ((ripe, 100% hydration - equal quantities flour and water - is perfect))
  • 75 ml milk ((dairy or non-dairy is fine))
  • 25 ml vegetable oil
  • 60 g plain flour
  • 40 g soft brown sugar
  • 1 tsp baking powder
  • 1 pinch salt

Flavours

  • 1/2 tsp vanilla essence
  • 1 tsp cranberry sauce ((heaped))
  • 1 tbs dark chocolate chips

Instructions

  • Whisk the leaven, oil and milk together until well mixed. Heat oven to 190°C/375°F/GM5
  • In a separate, large, bowl mix the dry ingredient - flour, sugar, baking powder and salt.
  • Add the wet ingredients to the dry along with the cranberry sauce and chocolate drops (reserve a few) and fold together (the batter should be lumpy and mixing should take no more than 15 folds).
  • Dollop the mixture into a mini muffin pan, sprinkle each muffin with the remainder of the chocolate drops.
  • Bake for 12 – 15 mins until risen. For regular muffins increase the cooking time to 20 – 25 mins.

Notes

  • If you do not have any sourdough leaven simply add another 50g flour and 50g milk.
  • As always, the secret with muffins is not to overmix the dough. Lumps of unmixed flour in the raw mixture is fine.
  • Use up leftover leaven in our leftover sourdough leaven loaf
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Recipe: Cranberry & Chocolate Sourdough Muffins
Amount Per Serving
Calories 54 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 3mg0%
Potassium 50mg1%
Carbohydrates 8g3%
Sugar 3g3%
Vitamin A 10IU0%
Calcium 23mg2%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Baked Goods
Cuisine: British
Keyword: Sourdough muffins
Delicious Recipes Emailed To You!Get easy, tasty recipes for FREE when you subscribe! Click to Subscribe Now!!

 

Related Posts

  • Double Chocolate Orange and Cranberry Muffins
  • Vegan Chocolate, Hazelnut & Matcha Muffins
    Recipe: Chocolate, Hazelnut & Matcha Muffins
  • Jordans Nutty Granola Muffins
    Recipe: Nutty Granola Muffins
  • Double Chocolate Banana Muffins

Filed Under: Baking, Breakfast & Brunch Recipes, Muffins, Quick & Easy, Recipes, Vegan Recipes, £ Ingredients: Bread, Chocolate, Condiments & Sauces, Flour, Milk, Oil, Sugar, Vanilla

Previous Post: « Recipe: English Stilton Fondue with Apples & Pears
Next Post: Extra Carroty Bolognese »

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Ren Behan

    5 stars
    Gorgeous little morsels. You and Ed make such a good team, especially with his new-found sourdough baking skills :-)

    Reply
    • Helen

      The day with Vanessa made such a huge difference to Ed’s sourdough. it is a hard skill, but so worth it once mastered.

      Reply
  2. Fiona Maclean

    5 stars
    thanks for linking this up to the challenge! I’ve never heard of sourdough muffins, but these do look great;)

    Reply
    • Helen

      It is a great way of using up the spare leaven. And possibly the last of the Christmas cranberry sauce!

      Reply
  3. Franglais kitchen, Nazima

    5 stars
    these look fab. Pierre made some similar muffins at a baking day with Dan Lepard and they tasted great but we have not done it again. Must try your recipe as I do still have a little cranberry sauce left too!

    Reply
    • Helen

      I love muffins, endlessly adaptable too!

      Reply
  4. whatjessicabakednext

    5 stars
    These look and sound absolutely delicious!

    Reply
    • Helen

      I love muffins, endlessly adaptable too!

      Reply
  5. [email protected]

    5 stars
    This is perfect. I have my own sourdough starter and need a way to use up some of the spare leaven. My kids will appreciate these and I could do with a day of sourdough tutoring. I have taught myself and am ok but could do with getting my bread more holy as in bigger holes!

    Reply
    • Helen

      I think that the day with Vanessa made the biggest difference to Ed’s bread. And was very inspiring.

      Reply
  6. Glamorous Glutton

    5 stars
    Sourdough muffins sound very original, I bet they’re delicious. GG

    Reply
    • Helen

      We rather enjoyed them – a nice edge to them.

      Reply
  7. Elizabeth

    5 stars
    A fantastic No Waste Food Challenge entry, thank you! I’ve never tried making sourdough bread myself, it just seems to scary and complicated. I was given a starter once and I’m pretty sure I killed it by forgetting about it in my fridge! Must try again!

    Reply
    • Helen

      It takes time and a lot of learning to make good sourdough but it is well well worth it. Doing a course made a huge difference to Ed’s bread. I say go for it.

      Reply
  8. Lou, Eat Your Veg

    5 stars
    Having still to make my own sour dough (but it’s right up there on my foodie want to make list!) I don’t have this problem YET. Sound super resourceful and super yummy.

    Reply
    • Helen

      I really recommend a sourdough class when you start to make it. It is a frustrating mix of both science and art, endlessly adaptable, but you do need the basics spot on.

      Reply
  9. Janie

    5 stars
    Brilliant idea, love that you’re not wasting the spare dough.
    Janie x

    Reply
    • Helen

      Lots more ideas for spare leaven coming soon!

      Reply
  10. Jacqueline Meldrum

    5 stars
    Nice combination of flavours Helen. Perfect for breakfast!

    Reply
    • Helen

      We used to have muffins nearly every weekend for breakfast and then fell out of the habit. I love thinking up new muffin flavours.

      Reply
  11. Sarah Maison Cupcake

    5 stars
    I think sourdough muffins are a new one on me but they sound most enticing! I will have to learn not to kill sourdough before trying these though!

    Reply
    • Helen

      Sourdough is really not that much hands on time and is ideally suited to those who work from home. I really do recommend a course however.

      Reply
  12. Anne Szadorska

    5 stars
    Oooh this would be great to use up the last of the xmas cranberry sauce! Lovely colour!

    Reply
    • Helen

      I still have a small jar of cranberry sauce in the freezer. Endless leftovers.

      Reply
  13. Morgan @ Peaches, Please

    5 stars
    Those muffins sound lovely. I use buttermilk in so many things like that, so I can only imagine how good they must be with sourdough starter.

    Reply
    • Helen

      I was especially pleased with these ones. If you leave the leaven in the fridge for a few days before using the flavour really develops.

      Reply
  14. Sylvia

    4 stars
    Muffins are always a good choice! Not only they’re quick but so easy to make, especially when you’re in need of sugar ;)

    Reply
    • Helen

      I love muffins, we often have them for breakfast – you can weigh everything out the night before and quickly mix them in the morning.

      Reply
  15. Madeleine Morrow

    5 stars
    This looks way beyond my baking skills but wow do they look good. I adore sourdough bread which I buy whenever I can get any at the farmers market and hats off to you for making your own in your household. Muffins look like gorgeous friands which I love.

    Reply
    • Helen

      The tricky part is being able to bake sourdough to be able to get the spare leaven. The muffins are very easy. I advise going on a course which will remove much of the frustrations.

      Reply
  16. Nayna Kanabar (@citrusspiceuk)

    5 stars
    These sound perfect and they are eggless too, but where to get the leaven to start off the process???

    Reply
    • Helen

      Time to learn to make sourdough bread Nayna

      Reply
  17. Tina @ The Spicy Pear

    5 stars
    Your sourdough muffins sound wonderful. I love bread making but always been a bit nervous of sourdough – even though I love to eat it.

    Reply
    • Helen

      Go for it Tina. Sourdough does not have to be scary.

      Reply

Primary Sidebar

About Me

Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
Email Button, a white envelopw with orange box coming out of it Twitter Logo, bluw circle with a white bird Facebook logo, blue square with a white F inside You Tube Logo, a red box with the words You Tube on the inside Pinterest Logo, a red circle with white P on the inside Instagram Logo, a rainbow box with a square and circle inside of it Flipboard Logo - Red square with a white F on the inside

Press/As Seen On

Image-1

Subscribe

Footer

Latest Posts

Roasted Butternut Squash Soup

Roasted Butternut Squash Soup

Roasted Butternut Squash (& How to Prep)

Roasted Butternut Squash (& How to Prep)

Cream Cheese Pasta Recipe

Cream Cheese Pasta Recipe

Easy Mini Egg Ice Cream (No Churn)

Easy Mini Egg Ice Cream (No Churn)

Three Ingredient Mini Egg Fudge

Three Ingredient Mini Egg Fudge

Pizza Fries Recipe

Pizza Fries Recipe

Privacy Policy

Copyright © 2021 Helen Best-Shaw / Fuss Free Flavours - Easy Recipes You Will Make Again