Cranberry Orange Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
18 mins
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Total Time
33 mins
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Servings
12 muffins
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Calories
235 kcal
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Course
Breakfast, Bread, Baked Goods
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Cuisine
American
Cranberry Orange Muffins
Description
The Cranberry Orange Muffins are made by blending dry ingredients including all-purpose flour, sugar, cornstarch, baking powder, baking soda, and salt. Separately, sour cream, melted unsalted butter, egg, orange juice, and orange zest are whisked together before being gently folded into the dry mix. Fresh cranberries are then added carefully to avoid bursting, keeping the batter thick.
The batter is divided into lined muffin cups and sprinkled with granulated sugar, which caramelizes during baking to add a slight crunch. The muffins bake at a high temperature initially and then continue baking as the oven temperature is adjusted, resulting in a tender crumb with a bright citrus note and juicy pockets of cranberry throughout.
These muffins can be served warm or at room temperature for breakfast or as a snack. The recipe suggests storing them in an airtight container at room temperature for up to three days to retain freshness.
Ingredients
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream
- ½ cup butter melted, unsalted
- ⅓ cup orange juice
- 2 Tablespoons orange zest
- 1 egg large
- 1 ½ cups cranberries fresh
- granulated sugar for sprinkling, additional
Instructions
- Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make my parchment paper liners and use them). Set aside.
- In a large mixing bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
- In a separate medium sized mixing bowl, whisk together sour cream, melted butter, and egg until well-combined.
- Add orange juice and zest to the sour cream mixture and whisk well.
- Pour the wet ingredients into the dry ingredients and use a spatula to gently fold the wet and dry ingredients together until about just about 50% combined, then add cranberries and continue to gently fold until cranberries are well distributed and you have a uniform batter (batter will be thick, do not over-mix or your muffins will be dense).
- Evenly divide batter into your prepared muffin tin and sprinkle tops with additional granulated sugar.
- Bake in the center rack of 425F (220C) oven for 8 minutes, then without opening the oven door, reduce the oven temperature to 350F and bake for another 8-10 minutes, until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs.
- Allow muffins to cool in their pan for 5-10 minutes before carefully removing from pan and allowing to cool completely on cooling rack.
Notes
- Store the muffins in an airtight container at room temperature for up to 3 days to keep them fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 235kcal | 12% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 207mg | 9% |
| Potassium | 71mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Vitamin A | 371IU | 7% |
| Vitamin C | 7mg | 8% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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