Cranberry Orange Muffins

Cranberry orange muffin displayed on a marble background with frozen cranberries.

5 stars (10 ratings)

These cranberry orange muffins are so nice for the season! Moist, light, & full of zippy flavor, and the recipe couldn't be easier to make.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: cranberry orange muffin, cranberry orange muffin recipe, cranberry orange muffins, orange cranberry muffins

Servings: muffins

Calories: 318kcal

Ingredients

2 ½ cups all-purpose flour
1 cup granulated sugar
2 tablespoons orange zest
1 tablespoon baking powder
¼ teaspoon kosher salt
½ cup unsalted butter melted
1 cup sour cream (plain, unsweetened Greek yogurt or buttermilk* can be substituted)
3 tablespoons orange juice
2 eggs large
1 teaspoon vanilla extract
1 cup dried cranberries
1 cup fresh or frozen cranberries
2 tablespoons sparkling sugar for garnish

US Customary - Metric

Instructions

Preheat the oven to 425 degrees F and lightly mist a muffin pan with non-stick spray.
Place the flour, sugar, orange zest, baking powder, and salt in a medium bowl and whisk to combine.
Create a well in the center of the dry ingredients, and add the melted butter, sour cream, orange juice, eggs, and vanilla.
Working from the center outward, whisk the liquid ingredients together until smooth, drawing the dry ingredients into the mixture a little at a time.
Fold the batter until just barely combined (it's ok if it's lumpy or has a few streaks of flour).
Fold in the cranberries, in as few strokes as possible.
Divide the batter equally between each well of the muffin tin, and sprinkle with a pinch of sparkling sugar.
Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F (without opening the oven door) and bake until the muffins are puffed, golden around the edges, and springy to the touch. A toothpick inserted in the center should come out clean or with a few moist crumbs (approx. 15 minutes more).

Notes

*If you don't have buttermilk, you can substitute by stirring 1 tablespoon of lemon juice or white vinegar into 1 cup of regular milk. Allow the mixture to stand for 5 minutes, or until thickened and slightly curdled.

Nutrition