Moist Muffins with fresh cranberries, sour cream, and orange zest
Course Breakfast
Cuisine American
Keyword Cranberries, moist, Orange
Prep Time 15 minutesminutes
Cook Time 18 minutesminutes
10-15 setting til room temperature 15 minutesminutes
Total Time 48 minutesminutes
Servings 12People
Equipment
OVEN
Ingredients
2 ½cups All-Purpose Flour
½teaspoonSalt
2teaspoonBaking Powder
½teaspoonBaking Soda
¾cupGranulated Sugar plus more for sprinkling on top of the muffins
1cupSour Cream
½cupUnsalted ButterMelted and slightly Cooled
2tsp Vanilla Extract
1Tbsp Orange ZestZest of 1 large orange
¼cupFresh Squeezed Orange Juice Juice of 1 Large Orange
2LargeEggs 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