Cranberry Orange Muffins

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These cranberry orange muffins are a great choice for a simple breakfast treat or a snack!


  •  2 cups (240g) all-purpose flour
  •  2/3 cup (133g) granulated sugar
  •  1 teaspoon baking soda
  •  1/2 teaspoon baking powder
  •  1/2 teaspoon ground cinnamon
  •  1/2 teaspoon salt
  •  zest of 1 medium orange
  •  1/2 cup (113) unsalted butter, melted and cooled
  •  3/4 cup (170g) sour cream
  •  2 large eggs
  •  2 teaspoons fresh orange juice
  •  1 cup cranberries
  •  sanding sugar, optional


    1. Preheat oven to 375°F. Line or grease 12 standard muffin cups.
    2. Whisk together the flour, sugar, baking soda, baking powder, cinnamon, salt, and orange zest. Make a well in the center of the mixture.
    3. Combine the cooled butter, sour cream, eggs, and orange juice. Add to the flour mixture, and mix just until combined.
    4. Gently stir in the cranberries.
    5. Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup. If desired, sprinkle the tops of each muffins with sanding sugar.
    6. Bake 20 to 24 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean.
    7. Cool the muffins in the pan on a wire rack for 10 minutes. Then remove the muffins from the pan to a wire rack to cool completely.


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