These orange-cranberry muffins provide a tangy twist on an old favorite.

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Recipe Summary test

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 jumbo muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.

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  • Stir flour, salt, and baking soda together in a bowl.

  • Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.

  • Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.

  • Scoop batter evenly into the prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

Nutrition Facts

567 calories; protein 7.8g; carbohydrates 71.5g; fat 28.5g; cholesterol 78.9mg; sodium 343.6mg. Full Nutrition
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