Cranberry Orange Muffins

Ingredients

• 2 cup All-purpose flour, 240 g
• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Kosher salt
• 3/4 cup Granulated sugar, 150 g
• 1 Orange zest, zest of 1 large orange
• 2 Large eggs
• 1/2 cup Unsalted butter, 113 g, melted and slightly cooled
• 1/2 cup Sour cream, 120 g
• 1/2 cup Fresh orange juice, 120 ml
• 1 tsp Pure vanilla extract
• 1 1/2 cup Fresh or frozen cranberries
• 2 tbsp Coarse sugar, for topping

Instructions

1. Preheat oven to 400°F. Line a standard 12-cup muffin pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Add the orange zest to the granulated sugar and rub the zest into the sugar with your fingertips until fragrant.
4. Add the eggs and whisk until smooth.
5. Whisk in the melted butter.
6. Add the sour cream, orange juice, and vanilla. Whisk until combined.
7. Add the dry ingredients and fold gently until only a few flour streaks remain.
8. Fold in the cranberries.
9. Divide batter evenly among the muffin cups. Sprinkle coarse sugar across the tops.
10. Bake approximately 18–22 minutes. Muffins are done when the tops are golden, centers spring back lightly, and a toothpick comes out without raw batter.
11. Cool approximately 10 minutes in the pan, then transfer to a wire rack.

Nutrition

Chef's Notes

Fresh or frozen cranberries work well. If using frozen cranberries, do not thaw first. Do not substitute dried cranberries 1:1 without adjusting because they behave very differently from fresh fruit. Storage: Store airtight at room temperature for up to 2–3 days, refrigerate for up to 5 days, or freeze tightly wrapped for up to 2–3 months. Mixing tip: Fold gently after adding flour — small lumps are fine. Overmixing produces dense, rubbery, tough muffins.

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