Description
These Cranberry Orange Muffins are packed with vibrant flavors from fresh cranberries and zesty orange. Easy to make, they are perfect for breakfast or as a delightful snack.
Ingredients
Scale
- 2 1/2 cups (300g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 tablespoons (12g) orange zest
- 1 tablespoon (12g) baking powder
- 1/4 teaspoon (1.5g) salt
- 2 cups (200g) fresh or frozen cranberries
- 1/2 cup (133.5g) unsalted butter melted
- 1 cup (230g) sour cream, plain, unsweetened greek yogurt can be substituted
- 1/2 cup (63g) milk
- 3 tablespoons (51g) orange juice
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sparkling sugar or turbinado sugar for garnish
- 3/4 cup (90g) powdered sugar
- 2 tablespoons (30g) orange juice
Instructions
- Preheat the oven to 425°F and lightly coat a muffin pan with nonstick spray.
- In a large bowl, whisk together the flour, sugar, orange zest, baking powder, and salt. Toss the cranberries in this mixture.
- In a separate medium bowl, beat the eggs, and then add the melted butter, sour cream, orange juice, and vanilla extract.
- Combine the liquid mixture with the dry ingredients, stirring gently until just incorporated; don't worry about a few lumps.
- Fill the muffin wells evenly with the batter and sprinkle with turbinado sugar on top.
- Bake at 425°F for 5 minutes, then lower the temperature to 350°F without opening the oven door. Bake for an additional 18-20 minutes until a toothpick comes out clean.
- Once cooled, mix the powdered sugar and orange juice to make a glaze, and drizzle it over the muffins.
Notes
Ensure not to over-mix the batter to keep the muffins fluffy.
You can use frozen cranberries as a substitute for fresh without any issues.
Store cooled muffins in an airtight container to maintain freshness.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg