Description
Moist and fluffy cranberry orange muffins bursting with tangy cranberries and fresh citrus flavor — perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup light brown sugar
1 cup fresh or frozen cranberries (halved)
2 teaspoons orange zest
3/4 cup freshly squeezed orange juice
1/2 cup unsalted butter, melted and slightly cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup sour cream or Greek yogurt
Instructions
1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin pan with paper liners.
2. In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and both sugars.
3. Add the cranberries and orange zest to the dry ingredients and toss to coat them lightly in flour.
4. In another bowl, whisk together orange juice, melted butter, eggs, vanilla, and sour cream until smooth.
5. Pour the wet ingredients into the dry mixture and stir gently until just combined; do not overmix.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
You can use frozen cranberries — no need to thaw.
For extra sweetness, sprinkle coarse sugar on top before baking.
Substitute orange juice with buttermilk for a tangier flavor.
These muffins freeze beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 17
- Sodium: 140
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 50
Keywords: cranberry orange muffins, breakfast muffins, citrus muffin recipe, easy muffin recipe, holiday baking