Description
Moist, bakery-style cranberry orange muffins that combine sweet and tart flavors, perfect for brunch or a quick breakfast.
Ingredients
- 3 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 1 Tbsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- 1 Tbsp Orange Zest (Zest of 2 medium oranges)
- 8 Tbsp Unsalted Butter, melted and slightly cooled
- 2 Large Eggs, lightly beaten
- 1 ¼ cups Full-Fat Sour Cream, room temperature
- 1 tsp Vanilla Extract
- 1 ½ cups Fresh or Frozen Cranberries
- 1 Tbsp Turbinado Sugar (for topping)
Instructions
- Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease thoroughly.
- Melt the butter and set aside to cool slightly.
- In the largest mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Stir the orange zest into the dry mixture, rubbing it in with your fingers to release the oils.
- In the second bowl, whisk together the lightly beaten eggs, cooled melted butter, sour cream, and vanilla extract until just combined and smooth.
- Pour the wet ingredients into the dry ingredient bowl. Using a rubber spatula, mix gently until just combined. Stop mixing when you still see a few streaks of flour.
- Gently fold in the cranberries until evenly distributed.
- Using a large scoop, divide the batter evenly among the 12 muffin cups, filling them nearly to the top. Sprinkle the tops generously with turbinado sugar.
- Bake for 25–30 minutes, rotating the pan halfway through, until the tops are golden brown and a skewer inserted comes out clean.
- Let the muffins cool in the tin for 5 minutes. Transfer them to a wire rack to cool completely or serve slightly warm.
Notes
For a dairy-free version, use vegan butter or neutral oil and swap sour cream for a thick plant-based yogurt. Measure flour accurately for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American