Cranberry Orange Muffins

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



  • 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


  • 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