Step 1

Preliminary Note: We highly recommend measuring the ingredients in grams with a kitchen scale. Please note that if you use measuring cups, the taste and texture may differ.

Step 2

Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a muffin tin with paper liners (*see notes).

Step 3

In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour, ¾ teaspoon cinnamon, ½ teaspoon baking soda, 2 teaspoons baking powder, and 1 teaspoon (5 g) salt. Set the bowl aside.

Step 4

In a separate bowl, mix the wet ingredients. Use a whisk to combine the ½ cup (120 g) avocado oil, 1 cup (200 g) granulated sugar, 3 tablespoons orange juice, 1 ½ tablespoons orange zest, 2 eggs, ¾ cup (185 g) sour cream, ¼ cup orange juice, 1 tablespoon (15 g) vanilla extract, and ½ cup (125 g) sourdough starter discard. Mix until the ingredients come together and are smooth.

Step 5

Pour the dry ingredients into the bowl with the wet ingredients and mix the batter until it just comes together. Do not over-mix the batter. Using a spatula, fold in the cranberries until they are evenly distributed in the batter.

Step 6

Use an ice cream scooper to fill the liners. The batter should come to the top of the liner for bigger muffins.

Step 7

Bake the muffins for the first 5 minutes at 425°F (218°C) in the preheated oven. Lower the oven temperature to 350°F (176°C) and bake the muffins for 15-18 minutes. When they are done, a toothpick inserted into the center should come out clean or with a few moist crumbs.

Step 8

Remove the muffins from the oven and allow them to cool completely in the muffin tin. Whisk the powdered sugar and orange juice together and drizzle over the cooled muffins.