These moist Cranberry Orange Muffins are made of tart and sweet dried cranberries and zesty orange. Great to serve for breakfast or a snack!
How to make Cranberry Orange Muffins with dried cranberries
Start by soaking the dried cranberries with hot water for 10 to 15 minutes or until plump. Skip this method if using fresh or frozen cranberries.
Preheat the oven to 350 °F. Line the 12-cup muffin pan with muffin liners.
Prepare the wet ingredients. In a large bowl beat softened butter until light and fluffy, then gradually add granulated sugar and brown sugar until creamed. Add eggs, sour cream, orange zest, orange juice, and vanilla. Mix until well blended. Set aside
Prepare the dry ingredients. In a medium-sized bowl sift flour, baking powder, baking soda, and salt.
Mixing wet and dry ingredients. Add dry ingredients in four additions to the wet ingredients and mix gently until just combined. ( it’s ok if there are a few lumps, do not over-mix).
Add and fold in gently the plumped cranberries to the batter mixture. You can also chop them up if you like them in smaller pieces.
Scoop the batter evenly on the prepared muffin cups and sprinkle the top of each muffin with the turbinado sugar. Bake in preheated oven for about 20 to 24 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for about 10 minutes, then transfer on a wire rack to cool completely.
Storing
Store the leftovers in an airtight container at room temperature for up to 3 days. Refrigerate for up to 5 days. Warm it up in a microwave for about 10 to 20 seconds depending on your microwave.
Freezing the muffins. Place in a sealed container and store in the freezer for up to 3 months.
How to substitute with fresh or frozen cranberries?
For Fresh cranberries- add and fold them into the batter mixture.
For frozen cranberries – Do not thaw. Add the frozen cranberries from the freezer directly into the batter as if you were using fresh cranberries. This will take a few more minutes to bake. Bake for about 3 to 5 minutes longer until a toothpick inserted into the center comes out clean.
More delicious Muffin Recipes:
Blueberry Lemon Cream Cheese Streusel Muffins
Cranberry Orange Muffins
Watch How to Make It
Equipment
- 12-muffin regular pan
Ingredients
- 1 cup dried cranberries or fresh cranberries
Wet Ingredients
- ½ cup unsalted butter at room temperature
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- 1 tbsp orange zest about 2 oranges
- ¼ cup orange juice freshly squeezed
- 2 eggs at room temperature
- ½ cup sour cream or buttermilk
- 1 tsp pure vanilla extract
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For topping:
- 2 tbsp turbinado sugar
Instructions
- In a glass container or heatproof container with the lid, soak 1 cup of dried cranberries with hot water for 10 to 15 minutes or until plump. Skip this method if using fresh or frozen cranberries.
- Preheat the oven to 350 °F. Line the 12-cup muffin pan with muffin liners.
- In a large bowl beat softened butter until light and fluffy, then gradually add granulated sugar and brown sugar until creamed. Add eggs, sour cream, orange zest, orange juice, and vanilla. Mix until well blended. Set aside
- In a medium-size bowl sift flour, baking powder, baking soda, and salt.
- Add dry ingredients in four additions to the wet ingredients and mix gently until just combined. ( it's ok if there are few lumps, do not over-mix)
- Add and fold in gently the plumped cranberries to the butter mixture.
- Scoop the batter evenly on the prepared muffin cups and sprinkle the top of each muffin with the turbinado sugar. Bake in preheated oven for about 20 to 24 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool the muffins in the pan for about 10 minutes, then transfer on a wire rack to cool completely.
