Cranberry Orange Muffins

These cranberry orange muffins are infused with fresh orange zest and juice, plus plenty of cranberries (fresh or frozen!). They are so moist, soft, and fluffy!

Recipe includes a how-to video!

Course Bread, Breakfast, muffins

Cuisine American

Prep Time 15

Cook Time 18

Total Time 33

Servings muffins

Calories 235kcal

Author Sam Merritt

Equipment

Ingredients

1 ¾ cups (220 g) all-purpose flour
¾ cup (150 g) granulated sugar
2 Tablespoons cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (180 g) sour cream
½ cup (113 g) unsalted butter melted
⅓ cup (78 ml) orange juice
2 Tablespoons orange zest
1 large egg
1 ½ cups (167 g) fresh cranberries
Additional granulated sugar for sprinkling

Instructions

Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make my parchment paper liners and use them). Set aside.
In a large mixing bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
1 ¾ cups (220 g) all-purpose flour, ¾ cup (150 g) granulated sugar, 2 Tablespoons cornstarch, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate medium sized mixing bowl, whisk together sour cream, melted butter, and egg until well-combined.
¾ cup (180 g) sour cream, ½ cup (113 g) unsalted butter, 1 large egg
Add orange juice and zest to the sour cream mixture and whisk well.
⅓ cup (78 ml) orange juice, 2 Tablespoons orange zest
Pour the wet ingredients into the dry ingredients and use a spatula to gently fold the wet and dry ingredients together until about just about 50% combined, then add cranberries and continue to gently fold until cranberries are well distributed and you have a uniform batter (batter will be thick, do not over-mix or your muffins will be dense).
1 ½ cups (167 g) fresh cranberries
Evenly divide batter into your prepared muffin tin and sprinkle tops with additional granulated sugar.
Additional granulated sugar
Bake in the center rack of 425F (220C) oven for 8 minutes, then without opening the oven door, reduce the oven temperature to 350F and bake for another 8-10 minutes, until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs.
Allow muffins to cool in their pan for 5-10 minutes before carefully removing from pan and allowing to cool completely on cooling rack.

Video

Notes

Storing

Store in an airtight container at room temperature for up to 3 days.

Nutrition