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–+ servings

Orange Cranberry Muffins

Moist, fluffy orange cranberry muffins bursting with fresh citrus zest and tart cranberries—an easy homemade breakfast treat that tastes like a bakery favorite.
Amanda
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Serving Size 12 muffins

Equipment

  • 12-cup muffin pan
  • Muffin liners
  • Mixing bowls
  • Whisk
  • rubber spatula
  • Measuring cups and spoons
  • Microplane zester or fine grater
  • Citrus juicer
  • Cooling rack

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 2 tbsp orange zest from about 2 oranges; zest only, no white pith
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 large eggs room temperature if possible
  • 3/4 cup sour cream full-fat preferred
  • 1/4 cup orange juice fresh-squeezed
  • 1 tsp vanilla extract
  • 1 1/2 cups cranberries fresh or frozen (do not thaw frozen)
  • 1 tbsp all-purpose flour optional, to toss with cranberries so they don’t sink
  • 1 cup powdered sugar optional glaze
  • 2-3 tbsp orange juice optional glaze; add gradually for desired consistency
  • 1 tsp orange zest optional glaze

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with liners (or grease well).
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
  • In a medium bowl, whisk the melted butter, eggs, sour cream, orange juice, and vanilla until smooth.
  • Pour the wet ingredients into the dry ingredients. Stir gently just until no dry flour remains (a few lumps are fine—do not overmix).
  • If using frozen cranberries, toss them with 1 tablespoon flour. Fold the cranberries into the batter.
  • Divide the batter evenly among muffin cups, filling each about 3/4 full.
  • Bake for 20–25 minutes, until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool muffins in the pan for 5 minutes, then transfer to a cooling rack.
  • Optional glaze: Whisk powdered sugar with 2–3 tablespoons orange juice and 1 teaspoon orange zest. Drizzle over cooled muffins.

Notes

For best texture, avoid overmixing—stir only until the flour disappears. Use fresh orange zest for maximum flavor. If using frozen cranberries, add them straight from the freezer (do not thaw) and toss with a bit of flour to prevent sinking. Store airtight at room temperature up to 3 days, or freeze up to 3 months.

Nutrition

Calories: 250kcal | Protein: 4g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 210mg