Cranberry Orange Muffins
These homemade cranberry muffins are so easy to make and taste incredible. Each bite of these muffins are loaded with juicy cranberries and zesty orange flavor, perfect for a fall dessert.
Ingredients
- 2 cups all-purpose flour measured then sifted
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 2 large eggs room temp
- 1 cup granulated sugar
- 2 tsp vanilla
- 1 Tbsp orange zest
- 2 Tbsp orange juice
- 2/3 cup sour cream
- 1/3 cup extra light olive oil or canola oil
- 1 cup fresh cranberries halved
Instructions
- Preheat the oven to 400°F. Line the muffin pan with liners.
- In a mixing bowl, sift together flour, baking powder, and baking soda. Set aside.
- In a separate large bowl, beat eggs and sugar until light and fluffy, about 2 minutes.
- Add the vanilla, orange zest, orange juice, sour cream and oil; beat on low just until combine (or use spatula).
- Add the flour mixture and beat on low just until combined. Scrape down the sides of the bowl.
- Add the cranberries and gently toss to combine.
- Pour the mixture into the muffin pan. Bake for 18-22 minutes (until toothpicks come out clean if inserted into the center of the muffins).
Notes
- Add nuts: Add a great crunch to these muffins by adding walnuts, or pecans to the batter.
- Storage. Muffins can be kept at room temperature for 1-2 days if stored in an airtight container.
- Freeze. Keep these muffins fresh longer by freezing them! Wrap each muffin tightly in plastic wrap, before adding it to a freezer-safe bag. Store for up to 3 months. Reheat: To thaw, add the muffins to the fridge and let thaw overnight. You can also thaw in the microwave in 30-second increments.