Cranberry Orange Muffins Recipe

5 from 2 votes

Cranberry orange muffins may be my new favorite. They're quick and easy, with each bite bursting with an orange flavor and taste bud-tingling tartness!

Prep Time10

Cook Time15

Total Time25

Course: Breakfast

Cuisine: American

Keyword: cranberry orange muffins

Servings: servings

Calories: 147kcal

Author: Mindee

Cost: 10

Ingredients

8 oz Cranberries coarsely chopped (One 8oz. Bag of Cranberries)
10 Tbs. Butter softened
1 Cup Sugar
1 Egg
2 teaspoon Orange Extract
2 Tbs. Orange Zest freshly grated
¼ teaspoon Salt
2 teaspoon Baking Powder
½ Cup Milk
½ Cup Sour Cream
2 Cups Flour

Instructions

Preheat your oven to 350 degrees and line 18 muffin cups with paper liners.
Chop up the cranberries and set aside. An 8 oz bag of cranberries with give you roughly a heaping two cups of cranberries.
Cream the butter and the sugar.
Beat in the egg, orange extract, and orange zest.
Add the salt and baking powder.
In a small measuring cup, whisk together the sour cream and milk.
Starting and ending with flour, add the sour cream milk mixture alternately with the flour, folding in the last addition of flour with the cranberries by hand.
Divide the batter among the 18 muffin cups. Yes, they will be pretty full.
Bake at 350 degrees for 15 minutes. A toothpick should come out clean.
Store cooled muffins in a loosely covered container.

Nutrition