Cranberry Orange Muffins

Ever thought of combining cranberry and orange in a recipe? I never thought of pairing those two fruits and was so shocked to learn that they are the perfect combination, thanks to these cranberry orange muffins by Sugar Spun Run. They are incredibly soft, fluffy, and delicious. I already made them several times at home, and they are always a hit! Everyone loves it and keeps asking me to make it again this weekend.

RELATED: Easy Cranberry Orange Cake Recipe

So why do orange and cranberry taste good together? It’s because orange has a tart taste, which balances the sour and sweet taste of cranberry. These muffins are light enough to eat and perfect for breakfast. They are great for potlucks or grab-and-go snacks, too. If you make them at home, be sure to use fresh cranberry and orange to make the best-tasting muffins.

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Easy Cranberry Orange Muffins Recipe

• 1 3/4 cups of all-purpose flour
• 3/4 cup of granulated sugar
• 2 tablespoons of cornstarch
• 2 teaspoons of baking powder
• 1/2 teaspoons of baking soda
• 1/2 teaspoon of salt
• 3/4 cup of sour cream
• 1/2 cup of unsalted butter (melted)
• 1/3 cup of orange juice
• 2 tablespoons of orange zest
• 1 large egg
• 1 1/2 cups of fresh cranberries
• granulated sugar (for sprinkling)

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How to Make Cranberry Orange Muffins

Step 1:

Start by preheating your oven to 425F and lining a 12-count muffin tin with paper liners. Set aside for later.

Step 2:

In a large mixing bowl, add flour, sugar, cornstarch, baking powder, baking soda, and salt. Whisk them all together until well combined.

Step 3:

Get a medium-sized mixing bowl and add the sour cream, melted butter, and egg. Whisk until well combined.

Step 4:

Whisk in the orange juice and zest to the sour cream mixture.

Step 5:

Add the wet ingredients to the dry ingredients and gently fold them together using a spatula until about 50% combined. Next, add the cranberries and continue folding until well incorporated.

Step 6:

Divide the batter into the prepared muffin tin and sprinkle the top with more granulated sugar.

Step 7:

Place inside the oven in the center rack at 425F for about 8 minutes. After 8 minutes, do not open the oven door and turn the temperature to 350F. Bake for another 8 to 10 minutes or until a toothpick inserted in the middle of the muffin comes out with a few moist crumbs.

Step 8:

Once done baking, allow the muffins to cool in their pan for about 5 to 10 minutes before removing them from the pan. Transfer to a cooling rack to cool completely.

Cranberry Orange Muffins