Description
Fresh Cranberry Orange Muffins bursting with tart cranberries and citrusy orange flavor, a delicious and quick treat for all!
Ingredients
Scale
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 1 tablespoon orange zest (from about 1 large orange)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (120ml) fresh orange juice
- 1/2 cup (120ml) sour cream or Greek yogurt
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups (150g) fresh cranberries, roughly chopped
Instructions
- Step 1: Prepare Your Ingredients and Preheat Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray. Bring your eggs and dairy ingredients to room temperature for better incorporation. Roughly chop your cranberries—you want pieces, not mush—and toss them with a tablespoon of the sugar to begin releasing their flavor.
- Step 2: Create the Flavor Base In a large bowl, add your granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until it becomes fragrant and moist—this releases the essential oils that will flavor your entire batch of Fresh Cranberry Orange Muffins. This simple step makes all the difference in amplifying the orange flavor throughout.
- Step 3: Mix the Dry Ingredients Add the flour, baking powder, baking soda, and salt to the sugar-zest mixture. Whisk everything thoroughly to ensure even distribution of the leavening agents. This prevents those disappointing bites where you taste baking powder or soda.
- Step 4: Combine Wet Ingredients In a separate bowl, whisk together the melted butter, orange juice, sour cream (or Greek yogurt), eggs, and vanilla extract until smooth and well combined. The mixture should look glossy and uniform—a sign that your wet ingredients are properly emulsified.
- Step 5: Create Your Muffin Batter Make a well in the center of your dry ingredients, then pour the wet mixture in. Using a spatula, fold everything together with gentle, sweeping motions until just barely combined. When you see a few streaks of flour remaining, add the sugared cranberries and fold just a few more times. Your batter should look lumpy and not completely smooth—that’s perfect!
- Step 6: Bake to Perfection Divide the batter evenly among your prepared muffin cups, filling each about 3/4 full. If desired, sprinkle the tops with a little coarse sugar for a delightful crunch. Bake at 425°F (220°C) for 5 minutes, then—without opening the oven door—reduce temperature to 350°F (175°C) and bake for an additional 15-18 minutes until the tops are golden and a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1 muffin
- Calories: 250 calories
- Sugar: 15 grams
- Sodium: 250 mg
- Fat: 10 grams
- Saturated Fat: 6 grams
- Unsaturated Fat: 4 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 2 grams
- Protein: 4 grams
- Cholesterol: 50 mg
Keywords: Fresh Cranberry Orange Muffins