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!
More Cranberry Recipes
Cranberry Orange Muffins
Cranberry Orange Muffins are a simple celebration of sweet, tart cranberries with a hint of orange.
Ingredients
- 2 cups (240g) all-purpose flour
- 2/3 cup (133g) granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- zest of 1 medium orange
- 1/2 cup (113) unsalted butter, melted and cooled
- 3/4 cup (170g) sour cream
- 2 large eggs
- 2 teaspoons fresh orange juice
- 1 cup cranberries
- sanding sugar, optional
Instructions
- Preheat oven to 375°F. Line or grease 12 standard muffin cups.
- Whisk together the flour, sugar, baking soda, baking powder, cinnamon, salt, and orange zest. Make a well in the center of the mixture.
- Combine the cooled butter, sour cream, eggs, and orange juice. Add to the flour mixture, and mix just until combined.
- Gently stir in the cranberries.
- Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup. If desired, sprinkle the tops of each muffins with sanding sugar.
- Bake 20 to 24 minutes, or until the muffins are golden brown and a pick inserted into the center comes out clean.
- Cool the muffins in the pan on a wire rack for 10 minutes. Then remove the muffins from the pan to a wire rack to cool completely.
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6 Comments on “Cranberry Orange Muffins”
These look wonderful! Can you tell me if you used fresh or dried cranberries? Thanks for posting.
Hi, Angela. I used fresh cranberries.
Can’t wait to try. Did you chop the cranberries or leave whole?
Hi, Barb. I left them whole, but you can chop them if you prefer.
Hi! I love your muffins! Do you know the calories per muffin? I baked these before I started to count calories. Thank you!
Thanks, Bernice! I’m working on adding nutritional information for all of my recipes, so it will hopefully be available soon.