Cranberry Orange Muffins
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Cranberry Orange Muffins

Moist Muffins with fresh cranberries, sour cream, and orange zest
Course Breakfast
Cuisine American
Keyword Cranberries, moist, Orange
Prep Time 15 minutes
Cook Time 18 minutes
10-15 setting til room temperature 15 minutes
Total Time 48 minutes
Servings 12 People

Equipment

Ingredients

  • 2 1/2 cups All-Purpose Flour
  • 1/2 tsp Salt
  • 2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 3/4 cup Granulated Sugar plus more for sprinkling on top of the muffins
  • 1 cup Sour Cream
  • 1/2 cup Unsalted Butter Melted and slightly Cooled
  • 2 tsp Vanilla Extract
  • 1 Tbsp Orange Zest Zest of 1 large orange
  • 1/4 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