Cranberry Orange Muffins
Deliciously moist and tangy muffins that combine the refreshing flavors of cranberries and oranges, perfect for breakfast or a light snack.
Prep time: 15 minutesCook time: 20 minutesServes: 12
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 cup sour cream
1/4 cup freshly squeezed orange juice
1 tablespoon grated orange zest
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries, roughly chopped
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the sour cream, orange juice, orange zest, and vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Gently fold in the chopped cranberries.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Storage
Store muffins in an airtight container at room temperature for up to 3 days.
Reheating
Reheat muffins in the microwave for 15-20 seconds or in a preheated oven at 300°F (150°C) for 5-7 minutes.
Scan for cooking tips & leave a review!
itsonly.recipes/view/cranberry-orange-muffins
This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
