These easy cranberry orange muffins are so simple and quick to make from scratch, and bursting with cranberry and sweet orange flavor.
CRANBERRY ORANGE MUFFINS
Cranberry is one of my favorite fall flavors that seemed to get hidden a but due to pumpkin and apple. But I am here to say these cranberry orange muffins cannot be missed. The sweet and tart flavors of the cranberries and oranges give such a wonderful flavor pop, not to mention such a beautiful color.
INGREDIENTS NEEDED
- Butter
- Sugar
- Brown Sugar
- Eggs
- Sour Cream
- Vanilla
- Flour
- Baking Powder
- Salt
- Cinnamon
- Nutmeg
- Milk
- OJ
- Cranberries, fresh or frozen
- Orange Zest
- Turbinado Sugar for Topping
STEP BY STEP INSTRUCTIONS
Preheat oven to 425°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
In a medium bowl blend butter and sugars until smooth. Add the eggs, sour cream, and vanilla.
In a bowl, toss together the flour, baking powder, cinnamon, nutmeg and salt. Pour into the wet ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries and orange zest.
Spoon batter into prepared muffin pan. Sprinkle tops of batter with turbinado sugar.
Bake for 5 minutes at 425°F, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 14-16 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 19-21 minutes, or so. Allow to cool slightly.
HELPFUL TIPS
- Not over-mixing the batter makes these muffins bake up tall and creates the perfect moist and tender texture!
- You can make these with fresh or frozen cranberries! If you use frozen, you don’t need to thaw them. You can also use dried, but just half the amount.
- Make sure all ingredients are room temperature before making.
- I like to make sure and spoon the batter all the way to the top of the cups to help create a nice tall muffin!
- These can be made into mini muffins instead, just bake at 350 F the whole time for 10-12 minutes instead.
HOW TO STORE
You can store these muffins in an airtight container for 3-4 days, although they will lose the crunchy top once placed inside. Or they can be stored in the freezer for a few months to keep fresh.
OTHER MUFFIN AND BREAD RECIPES TO TRY:
Double Chocolate Zucchini Muffins
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Cranberry Orange Muffins
Ingredients
- ½ cup butter room temp
- ½ cup granulated sugar
- ⅓ cup brown sugar
- 2 large eggs room temp
- ¼ cup sour cream room temp
- 1½ tsp vanilla
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ cup milk, I use buttermilk usually room temp
- ⅓ cup orange juice
- 1½ cups cranberries
- zest from an orange
- turbinado sugar for sprinkling on top
Glaze (optional)
- 1 cup powdered sugar
- 1 tbsp orange juice
- a splash of milk
Instructions
- Preheat oven to 425°F. Spray a muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl blend butter and sugars until smooth. Add the eggs, sour cream, and vanilla.
- In a bowl, toss together the flour, baking powder, cinnamon, nutmeg and salt. Pour into the wet ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries and orange zest.
- Spoon batter into prepared muffin pan. Sprinkle tops of batter with turbinado sugar.
- Bake for 5 minutes at 425°F, then keeping the muffins in the oven, lower the oven temperature to 350°F and bake for 14-16 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 19-21 minutes, or so. Allow to cool slightly.
- While the muffins are cooling for a few minutes, you can make the glaze by whisking ingredients together. Drizzle over warm muffins.
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