Description
These delightful Cranberry Orange Muffins are bursting with fresh flavors and a hint of citrus zest. Perfect for breakfast or a snack, these moist and tender muffins are a real treat for your taste buds.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (from about 1 large orange)
Wet Ingredients:
- 3/4 cup fresh orange juice
- 1/2 cup sour cream
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins and Topping:
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- 2 tablespoons coarse sugar (for topping, optional)
Instructions
- Preheat the Oven: Preheat oven to 375°F and prepare a 12-cup muffin tin with liners or grease.
- Mix Dry Ingredients: In a large bowl, combine flour, sugars, baking powder, baking soda, salt, and orange zest.
- Combine Wet Ingredients: In another bowl, mix orange juice, sour cream, oil, eggs, and vanilla until smooth.
- Combine Wet and Dry Ingredients: Gently mix wet ingredients into the dry ingredients until just combined.
- Add Cranberries: Fold in cranberries gently.
- Bake: Divide batter into muffin cups, sprinkle with coarse sugar, and bake for 18–22 minutes.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If using frozen cranberries, do not thaw to prevent streaking the batter.
- These muffins freeze well—wrap individually and store in a freezer bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
