Cranberry Orange Muffins
Cranberry Orange Muffins are moist and tender muffins with a delightful combination of sweet and tangy flavors from cranberries and oranges. A turbinado sugar topping adds a touch of crunch and extra sweetness to each delicious bite! Enjoy one with your morning cup of coffee, as a snack, or as a dessert!
Servings: 9 muffins
Calories: 241kcal
Ingredients
Muffins
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- ½ cup (122.5 g) whole milk
- 1 large egg, room temperature
- 1 teaspoon orange zest
- 2 tablespoons freshly squeezed orange juice
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups (150 g) cranberries, fresh or frozen (unthawed), divided
- 1 tablespoon turbinado sugar, for topping, divided
Instructions
Muffins
- Preheat oven to 375°F. Line a muffin tin with liners. This recipe yields 9 muffins.
- To the bowl of a stand mixer with a paddle attachment, add the sugar and butter. Cream together until light and fluffy. Then add sour cream, milk, egg, orange zest, and orange juice. Beat until combined.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- With the mixer on low, add the flour mixture and mix until combined.
- Gently fold in 1 cup cranberries.
- Pour the batter just to the top of each lined muffin cup. Top with reserved cranberries and sprinkle about ¼ teaspoon of turbinado sugar on the top of each muffin.
- Bake for 20-22 minutes. The muffins are done when an inserted toothpick comes out clean with a few crumbs, but no wet batter. Let the muffins cool completely.
Video
Nutrition
Serving: 1muffin | Calories: 241kcal