Cranberry Orange Muffins are wonderfully sweet and tart! These quick and easy muffins are a great choice for a simple breakfast treat or a snack.
I like to take full advantage of cranberry season with plenty of cranberry treats. I tend to have lots and lots of cranberries on-hand this time of year, and these Cranberry Orange Muffins are a great way to enjoy the wonderful flavor of those berries.
This is a very simple muffin recipe made with basic ingredients. They start with some basic baking ingredients that you’re very likely to have on-hand. Just add cranberries and some orange zest and juice for lots of amazing flavor.
These muffins are made with sour cream to give them a wonderfully soft texture. That makes the batter a little thicker than normal, but it should still scoop well when it’s time to fill the muffin cups. I like to use a scoop to transfer the batter. Not only does that make the process quicker, but it also helps make sure that you’ll get the same amount of batter in each cup.
The muffins you see here weren’t baked with liners in the pan. That’s a matter of preference. I like to use liners when I know I’ll need to transport the muffins or when they’re likely to be a grab-and-go treat. Keep in mind that liners tend to give you softer edges, whereas not using liners gives you crisper edges.
As with most muffins, these mix quickly and easily. There’s nothing unusual here if you’re familiar with the Muffin Method. You’ll just need a mixing bowl, a mixing spoon, and some measuring cups to go from ingredients to batter in short order.
These Cranberry Orange Muffins are one of my favorites to whip up for a breakfast treat or just for snacking. There’s nothing fancy about them. They’re just really good muffins that I think you’ll love every bit as much as we do!