This is a recipe I’ve made before with sultanas and I’d thought I’d revisit it with cranberries just because I’m a bit in love with them at the moment. These muffins are not too sweet, are loaded with ruby red fruit and have a beautifully fluffy interior.
Sorry about the complicated measurement conversions – some of the numbers were stubbornly inconvenient!
150g (5 1/3 oz or 1 generous cup) dried cranberries
200g (5/6 of a cup) 100% hydration sourdough starter
150g (halfway between 2/3 and 3/4 of a cup) water
300g (2 1/3 cups) all purpose (plain) flour
85g (1/4 cup) honey
55g (1/4 cup) light olive oil
1 tsp salt
1 tsp baking soda
2 tbsp extra honey for glazing
Note: I took 100g mature starter and fed it with 50g each water and flour and let it bubble away at room temperature overnight before starting on the muffins in the morning.
Put cranberries in a bowl, cover with warm water, stir and leave to soak for 30 minutes. Drain through a sieve over another bowl and set aside – you can use the soaking water as part or all of your dough water, depending on how much there is.
Mix starter, water and flour together in a large bowl until combined into a shaggy dough. Cover with plastic wrap and set aside for 2 hours.
Meanwhile, preheat oven to 200°C (390°F) and grease or line muffin tin(s).
Whisk honey and oil together, then add, along with cranberries, salt and baking soda, to dough and mix in with your hands or a stand mixer fitted with a dough hook until everything is combined.
Fill muffin holes to about 3/4 full. This is easiest done with a spoon, as you are working with a very sticky, thin dough.
Bake for 22 – 25 minutes, until golden and a toothpick inserted into the middle comes out clean.
When done, remove from muffin tin and place on a wire rack. Heat the extra honey in the microwave and brush onto the warm muffins, then leave to cool completely.