These Cranberry Orange Muffins are a burst of bright, zesty flavor wrapped in a tender, moist crumb. The tangy cranberries perfectly balance the sweet citrus notes, creating a delightful harmony in every bite. With just 15 minutes of prep and 18 minutes of baking, you’ll have a batch of golden, aromatic muffins ready to enjoy. The warm, buttery aroma filling your kitchen is simply irresistible.
Packed with juicy cranberries and a hint of orange zest, these muffins are a treat for your taste buds and a boost of energy. Each bite offers a satisfying mix of soft texture and slight crunch from the fruit. Perfect for breakfast or a midday snack, they’re as nourishing as they are delicious. In just over half an hour, you can savor these homemade delights that feel like a cozy hug in muffin form.
What You’ll Need for Cranberry Orange Muffins
- 1 ¾ cups (220 g) all-purpose flour
- ¾ cup (150 g) granulated sugar (plus extra for sprinkling)
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (180 g) sour cream (or substitute with plain yogurt)
- ½ cup (113 g) unsalted butter, melted
- ⅓ cup (78 ml) orange juice (freshly squeezed for best flavor)
- 2 Tablespoons orange zest (from about 1 large orange)
- 1 large egg
- 1 ½ cups (167 g) fresh cranberries (frozen can be used if thawed and patted dry)
How to Make Cranberry Orange Muffins
- Preheat your oven to 425°F (220°C). Line a 12-count muffin tin with paper liners or parchment paper liners. Set aside.
- In a large mixing bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, and salt until well combined.
- In a separate medium bowl, whisk together the sour cream, melted butter, and egg until smooth and fully combined.
- Add the orange juice and zest to the sour cream mixture and whisk until incorporated.
- Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the mixture together until about 50% combined. Add the cranberries and continue folding until the cranberries are evenly distributed and the batter is uniform (it will be thick—do not overmix).
- Divide the batter evenly into the prepared muffin tin. Sprinkle the tops with additional granulated sugar for a sweet, crunchy finish.
- Bake on the center rack at 425°F (220°C) for 8 minutes. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 8-10 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for 5-10 minutes, then carefully transfer them to a cooling rack to cool completely.
Sweet & Tangy Topping Ideas
Elevate your Cranberry Orange Muffins with a drizzle of orange glaze made from powdered sugar and fresh orange juice. For a crunchy twist, sprinkle the tops with sliced almonds or coarse sugar before baking. These simple additions add extra flavor and texture!
Perfect Pairings for Serving
These muffins pair beautifully with a hot cup of chai tea or a creamy latte. For a brunch spread, serve them alongside a fresh fruit salad or a dollop of whipped cream cheese. They’re also a delightful snack on their own!
Storage Tips for Freshness
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5 minutes. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Easy Recipe Variations
Swap fresh cranberries for dried cranberries or add a handful of white chocolate chips for a sweeter twist. You can also substitute sour cream with Greek yogurt for a lighter option. Experiment with different citrus flavors like lemon or lime for a unique twist!
Time-Saving Baking Hacks
Prep your dry and wet ingredients the night before to save time in the morning. Use a cookie scoop to evenly portion the batter into the muffin tin. If you’re short on fresh cranberries, frozen ones work just as well—no need to thaw!
Cranberry Orange Muffins
Ingredients
- 1 ¾ cups all-purpose flour (220 g)
- ¾ cup granulated sugar (150 g)
- 2 Tablespoons cornstarch
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup sour cream (180 g)
- ½ cup unsalted butter (113 g) melted
- ⅓ cup orange juice (78 ml)
- 2 Tablespoons orange zest
- 1 large egg
- 1 ½ cups fresh cranberries (167 g)
- Additional granulated sugar for sprinkling
Instructions
- Preheat your oven to 425F (220C) and line a 12-count muffin tin with paper liners (or make my parchment paper liners and use them). Set aside.
- In a large mixing bowl, whisk together flour, sugar, cornstarch, baking powder, baking soda, and salt.
- In a separate medium sized mixing bowl, whisk together sour cream, melted butter, and egg until well-combined.
- Add orange juice and zest to the sour cream mixture and whisk well.
- Pour the wet ingredients into the dry ingredients and use a spatula to gently fold the wet and dry ingredients together until about just about 50% combined, then add cranberries and continue to gently fold until cranberries are well distributed and you have a uniform batter (batter will be thick, do not over-mix or your muffins will be dense).
- Evenly divide batter into your prepared muffin tin and sprinkle tops with additional granulated sugar.
- Bake in the center rack of 425F (220C) oven for 8 minutes, then without opening the oven door, reduce the oven temperature to 350F and bake for another 8-10 minutes, until a toothpick inserted in the center of the muffin comes out clean or with a few moist crumbs.
- Allow muffins to cool in their pan for 5-10 minutes before carefully removing from pan and allowing to cool completely on cooling rack.