Moist and fluffy cranberry orange muffins with a crisp sugar coating. These easy homemade muffins are a fun seasonal treat, bursting with flavor from freshly squeezed oranges and tart cranberries. A perfect addition to any breakfast or brunch!
Prepare cranberries. Slice fresh or frozen cranberries in half, across the center. Measure 1 cup total halved cranberries. Set aside.
In a large borl or stand mixer, cream together butter and sugar until light and fluffy. Mix in eggs one at a time, followed by the orange extract, vanilla extract, zest and orange juice. Scrape bowl as needed.
In a small bowl, combine flour, salt, baking powder and baking soda. Alternate additions of the flour mixture and sour cream. Mix until just combined and no streaks remain.
Mix halved cranberries in by hand.
Divide batter equally between 9 prepared liners. A large cookie scoop may be used to assist in even distribution. Liners should be filled almost to the top. Sprinkle the exposed batter with coarse turbinado sugar.
Bake at 375°F for 18-20 minutes or until a toothpick inserted into the center of the muffin comes out clean or with a few moist crumbs. Cool in pan until easy to handle, then transfer to a wire rack to cool completely.
Notes
Recipe makes 9 standard muffins. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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