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!
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 all-purpose flour, ¾ cup 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 sour cream, ½ cup unsalted butter, 1 large egg
Add orange juice and zest to the sour cream mixture and whisk well.
⅓ cup 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 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.