Description
Cranberry orange muffins blend tangy citrus with sweet-tart berries in a delightful morning treat. Warm spices and zesty notes create a perfect breakfast companion you’ll crave with your morning coffee.
Ingredients
Scale
Fresh Fruit
- 1.5 cups fresh cranberries
- 1 orange (zest and juice)
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 375°F and line a muffin tin with paper liners or lightly grease the cups.
- Gently wash and pat dry the fresh cranberries, then roughly chop them into smaller pieces to distribute evenly throughout the muffin batter.
- Zest the entire orange, then squeeze out its juice, setting both aside for later use in the recipe.
- In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt until thoroughly combined and free of lumps.
- In a separate large bowl, cream the softened butter and sugar together until the mixture becomes light and fluffy, using an electric mixer on medium speed.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure smooth incorporation.
- Mix in the sour cream, vanilla extract, orange zest, and orange juice, stirring until the wet ingredients are completely integrated.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently to avoid overmixing and maintain a tender muffin texture.
- Carefully fold the chopped cranberries into the batter, distributing them evenly throughout.
- Divide the batter equally among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chop cranberries into smaller pieces to ensure even distribution and prevent large, tart bursts in each bite.
- Pat cranberries dry after washing to prevent excess moisture from making the muffin batter too wet and affecting the texture.
- Use room temperature butter and eggs for smoother mixing and better incorporation of ingredients.
- Avoid overmixing the batter to maintain a light, tender muffin crumb and prevent a dense, tough texture.
- Substitute sour cream with Greek yogurt for a lighter version or dairy-free alternative.
- Sprinkle a bit of coarse sugar on top before baking for a delightful crispy, sweet crust.
- Freeze extra muffins in an airtight container for up to 3 months, perfect for quick breakfast or snack options.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 189
- Sugar: 9 g
- Sodium: 72 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 38 mg