These Cranberry Orange Muffins are fantastic. If you need a muffin for your holiday breakfast or brunch these would be perfect. Full of fresh cranberries and a hint of orange. - Yum, you and your family or guests will love it.
Cranberry Orange Muffins
We love having made ahead breakfasts that wee can just grab and go. Super Easy Cheese Danish,Caramel Pecan Rolls,, Cinnamon Apple Turnovers and these Cranberry Orange Muffins are all great for that.
In the past, I was never a big fan of cranberries. This week, however, has changed my mind. First those delicious Vanilla Sugar Cranberries and now these muffins. Both were above my expectations. Is there something that you never really liked and then suddenly you loved it? If you have something like that, stop by the comments and let me know. It would be great to know its not only me.
These muffins are packed full of fresh cranberries, along with orange juice, sour cream and lots of butter, making them super moist.
How to Make Cranberry Orange Muffins:
INGREDIENTS:
- All-Purpose Flour
- Salt
- Baking Powder
- Baking Soda
- Granulated Sugar
- Sour Cream
- Unsalted Butter (melted and cooled)
- Vanilla Extract
- Orange Zest
- Orange Juice
- Eggs
- Fresh Cranberries
INSTRUCTIONS:
- Pre-heat oven and prepare muffin tins either greasing or with cupcake liners
- Mix in mixing bowl dry ingredients -flour, salt, baking powder, baking soda, and sugar
- In a separate bowl, combine sour cream, butter, vanilla, orange zest, orange juice, and slightly beaten eggs -mix well
- Fold in washed and dried cranberries
- Let sit at room temperature for 10-15 minutes
- Bake, cool and sprinkle sugar on top if desired
Mixing the Muffins
Going in the Oven
Fresh out of the Oven
Cranberry Orange Muffins
Equipment
- OVEN
Ingredients
- 2 ½ cups All-Purpose Flour
- ½ tsp Salt
- 2 tsp Baking Powder
- ½ tsp Baking Soda
- ¾ cup Granulated Sugar plus more for sprinkling on top of the muffins
- 1 cup Sour Cream
- ½ cup Unsalted Butter Melted and slightly Cooled
- 2 tsp Vanilla Extract
- 1 Tbsp Orange Zest Zest of 1 large orange
- ¼ cup Fresh Squeezed Orange Juice Juice of 1 Large Orange
- 2 Large Eggs Slightly Beaten
- 2 cups Fresh Cranberries Washed and dried
- extra sugar for sprinkling on top
Instructions
- Pre-heat oven to 400 ° and prepare muffin tins either greasing or with cupcake liners
- Mix in mixing bowl dry ingredients -flour, salt, baking powder, baking soda, and sugar
- In a separate bowl, combine sour cream, butter, vanilla, orange zest, orange juice, and slightly beaten eggs -mix well- fold in washed and dried cranberries
- Let sit at room temperature for 10-15 minutes
- Bake for 16-20 minutes until golden brown
- Cool in pan for 5 minutes - remove to cooling rack-sprinkle with sugar if desired
- Enjoy
Best served warm - will keep in an airtight container for 3-4 days
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I love the Cranberry and Orange combination for these delicious Muffins! Wishing you and your family a very Merry Christmas and thanks so much for sharing with us at Full Plate Thursday!
Miz Helen
Thank you so much for stopping by. We did have a great Christmas - Happy New Year to you and your family
Thank You so much for including me