Servings 16 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 large eggs
- 1 teaspoon orange zest
- 3/4 cup orange juice
- 1 teaspoon vanilla extract
- 4 Tablespoons unsalted butter, melted and cooled slightly
- 1/2 cup sour cream
- 1 1/2 cups fresh cranberries
- 2 Tablespoons sanding sugar (optional)
Instructions
- Preheat the oven to 350°F. Line a 12-cup standard muffin pan with muffin cups.
- In a large bowl, whisk together the flour, sugar, baking powder and baking soda with 1/2 teaspoon kosher salt.
- In a separate small bowl, whisk together the eggs, orange zest, orange juice, vanilla extract, melted butter and sour cream.
- Add the wet ingredients into the flour mixture and mix just until combined then fold in the cranberries.
- Divide the batter among the muffin cups, filling each 2/3 full. Sprinkle the tops of the muffins with the sanding sugar.
- Bake the muffins until a toothpick inserted comes out clean, 23 to 25 minutes.
- Remove the muffins from the oven and let them cool completely in the pan before serving.
Notes
- If using frozen cranberries, do not thaw.
- Store the muffins in an airtight container at room temperature for up to 3 days. I like to warm my muffin in the microwave for 10-15 seconds to bring back that soft, just-out-of-the-oven texture.
- To freeze: Let the muffins cool completely, then wrap them individually in plastic wrap and place in a freezer-safe bag or airtight container. Freeze for up to 2 months. Thaw at room temperature or warm one straight from the freezer in the microwave for 20–30 seconds.
- Add nuts: Fold ½ cup of chopped pecans or walnuts into the batter along with the cranberries for a nutty twist.
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