Cranberry Orange Muffins with Sour Cream

Soft, fluffy and moist, these Cranberry Orange Muffins with Sour Cream are bursting with cranberry orange flavor and are a delight to have on a holiday breakfast table or for a muffin snack anytime.

Try my Starbucks copycat cranberry orange scones, cranberry orange cheesecake or 7 layer cranberry magic bars next!

this recipe!

Moist Cranberry Orange Muffins For The Holidays

Is there anything that cranberry pairs better with than with orange recipes? Orange and cranberry is one of the perfect holiday season classic combinations that you can enjoy.

These cranberry and orange muffins are loaded with tart cranberry flavor in every bite which is perfectly balanced with the sweet orange flavor from the orange zest and orange juice glaze. The sour cream adds another layer of moisture to make these the best moist cranberry & orange muffins you have ever tasted!

They’re just as perfect for a cozy morning treat as they are for an anytime muffin snack. With their tender texture and vibrant flavor, these muffins are sure to become a seasonal favorite.

Ingredients

• Butter – use butter softened at room temperature. Take it out of the refrigerator 30 to 60 minutes before you start the recipe.
• Granulated Sugar
• Brown Sugar – I use light brown sugar for this recipe. It adds wonderful flavor to these muffins.
• Eggs – use large eggs at room temperature. Take them out of the refrigerator 30 to 60 minutes before you begin the recipe.
• Sour Cream – full fat
• Vanilla extract – I always like to use pure vanilla extract for the best flavor in muffins.
• All purpose flour
• Baking powder, baking soda, salt
• Orange juice & zest – fresh orange adds flavor and moisture to these muffins.
• Milk – I used 1% milk
• Fresh cranberries
• Glaze: powdered sugar, orange juice and orange zest

Substitutions

You may also substitute the milk in the recipe with 2% or whole milk.

Light sour cream or Greek yogurt are good substitutes for full fat sour cream for a 1:1 ratio in this recipe.

Can I use frozen cranberries or dried cranberries?

Yes you can! Use frozen cranberries by adding them to the batter frozen and baking for an extra two to three minutes.

Cranberry orange muffins with dried cranberries by using a 1:1 ratio for the dried cranberries in the orange cranberry muffins recipe.

Step by Step Instructions

Below, I’ve added a few visual aids for your to follow, as well as step by step instructions. The full recipe card with ingredients and instructions is located at the bottom of the page.

In a large bowl, whisk together all purpose flour, baking powder, baking soda and salt.
Complete the next few steps by hand.

Gradually add the dry ingredients to the wet ingredients, mixing by hand.

 Stir in the orange juice and milk by hand.

Fold in the cranberries by hand.

Spoon batter into prepared muffin pan, filling to the top.  Top with a few of the reserved cranberries, if desired.
Bake in 425°F oven for 5 minutes.  Without opening the oven door, lower the oven temperature to 350°F and bake for an additional 18 to 22 minutes or until a toothpick inserted into the center comes out clean. (Total cooking time should be about 23 to 25 minutes).
Transfer muffins to wire cooling rack.

Prepare the orange glaze:  In a small mixing bowl, whisk together powdered sugar, orange juice and orange zest. You may need to adjust and add a little more powdered sugar or orange juice until you reach a smooth glaze that you can drizzle from a fork. Drizzle over warm muffins.

Can I add nuts like walnuts or pecans to this orange cranberry muffin recipe?

Yes you can! You can make cranberry orange walnut muffins by adding 1/2 chopped walnuts to this muffins cranberry recipe.

To make a cranberry orange pecan muffins add 1/2 cup of chopped of pecans to this jumbo orange cranberry muffins recipe.

Sandra’s tips

• Use room temperature butter and eggs for best baking results
• Fold the cranberries in gently by hand when mixing
• You may need to adjust and add a little more powdered sugar or orange juice to the glaze until you reach a smooth glaze that you can drizzle with a fork
• Save some cranberries to press into the top of the muffins before baking
• If you use frozen cranberries add 2 to 3 minutes to the cooking time
• Using a smaller muffin tin you can make regular size cranberry orange muffins and reduce the cooking time by 1 or 2 minutes

Storage and Freezing Instructions

Stored cooled muffins in an airtight container for 2 days to help keep them soft and moist. To store beyond the 2 days store in an airtight container in the fridge for 2 more days.

These muffins freeze well, use a freezer-safe container with parchment paper in between muffin layers in the freezer for 2 to 3 months. Thaw at room temperature or in the fridge before serving.