A customized print-friendly version of this recipe is available by clicking the "Print Recipe" button on this page.

Sourdough Date Nut Cranberry Muffins

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: susan reid

Sourdough Date Nut Cranberry Muffins Recipe Sourdough Date Nut Cranberry Muffins Recipe

Sourdough's tangy flavor balances the rich sweetness of dates in these muffins flecked with tart cranberries.

Connect with us

At a glance

Prep
Bake
Total
Yield
12
Nutrition information

Ingredients

Choose your measure:

  • 1/2 cup water
  • 1 1/2 cups chopped dates
  • 3/4 cup sugar
  • 8 tablespoons (1/2 cup) unsalted butter
  • 1 teaspoon vanilla extract
  • 3/4 cup fresh or frozen cranberries
  • 1/2 cup chopped walnuts
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1 cup sourdough starter, unfed/discard
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour

Instructions

  1. Preheat the oven to 400°F. Grease the wells of a 12-cup muffin pan, or line with papers and grease the insides of the papers.
  2. In a large saucepan, combine the water, dates, sugar, butter, and vanilla. Cook over medium heat and bring to a boil, stirring often.
  3. Remove from the heat and stir in the cranberries, nuts, baking soda, salt, and eggs; mix thoroughly. Stir in the starter and the flour until evenly combined.
  4. Scoop the batter by the quarter-cupful into the prepared pan. Bake the muffins for 17 to 19 minutes, until a paring knife inserted in the center of one comes out clean.
  5. Remove the muffins from the oven and cool them in the pan for 5 minutes before transferring them to a rack to cool completely.
  6. Store any leftover muffins, tightly wrapped in plastic, at room temperature for several days; freeze for longer storage.

Nutrition Information

  • Serving Size 1 muffin, 101g
  • Servings Per Batch 12
Amount Per Serving:
  • Calories 294
  • Calories from Fat 105
  • Total Fat 12g
  • Saturated Fat 5g
  • Trans Fat 0g
  • Cholesterol 51mg
  • Sodium 276mg
  • Total Carbohydrate 45g
  • Dietary Fiber 3g
  • Sugars 24g
  • Protein 5g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.