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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.


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Orange cranberry muffins holiday favorites

We always love to have a few varieties of muffins on our Christmas breakfast table and these bakery style cranberry orange muffins are definitely one of our holiday favorites.

We used Ocean Spray cranberries to make Ocean Spray cranberry muffins but you can use any fresh cranberries to make cranberry muffins fresh from your local grocery store.

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!

I feel that if you have ever tasted a Starbucks orange cranberry muffins, these muffins have a much better bursts of flavor with a very moist cake like texture that are hard to resist anytime with a cup of coffee.

Cranberry orange muffins on a white plate.

We often refer to them as Christmas cranberry orange muffins but you can call them cranberry muffins or just orange muffins. This delightful bright cranberry flavoured orange combination treat, is underrated to enjoy anytime of the year.

These muffins freeze well to make ahead and they’re great to have on hand when company pops by or for a quick snack.

I also have my Starbucks copycat cranberry orange scones, a holiday cranberry orange loaf, cranberry orange shortbread and of course a holiday table must have, easy cranberry sauce.

Why you’ll love this holiday muffin recipe

  • Easy to make dried cranberry muffin recipe
  • Perfect for holiday breakfast or brunch
  • Cranberry pairs perfectly with orange in these ultra moist muffins

Ingredients for cranberry orange muffins recipe

Labelled ingredients for cranberry orange muffins.
  • 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 for the recipe for orange cranberry muffins

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 for hot to make cranberry orange muffins with orange glaze

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.

Ingredients for first step of cranberry orange muffins in bowl from stand mixer.

Preheat oven to 425°F.  Spray a 6-count jumbo muffin pan with nonstick spray or line with cupcake liners.  Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat butter on high speed for 1 minute, scraping down the sides of the bowl often.
Add the granulated sugar and brown sugar and on high speed for 2 minutes, scraping down sides and bottom of bowl.

Add in the eggs, sour cream, orange zest and vanilla extract.  Beat on high speed for 1 minute, scraping down sides as needed.

Dry ingredients for cranberry orange muffins in mixing bowl with wire whisk.

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

Dry ingredients are added to the web ingredients in mixing bowl.

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

Orange juice and milk is added to the mixing bowl by hand with a spatula.

 Stir in the orange juice and milk by hand.

Fresh cranberries are added to the muffin batter.

Fold in the cranberries by hand.

Unbaked muffin batter, spooned into holiday-themed muffin ucps.

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.

Variations for recipe orange cranberry muffins

You can add your favorite chocolate chips like milk, semi sweet or dark chips to this cranberry muffin recipe with orange glaze.

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.

Baked cranberry orange muffin on a white plate.

How to make cranberry orange muffins with streusel topping?

You can make a this cranberry muffin with a delicious streusel topping.

If you want to make cranberry orange mini muffins use a mini muffin or mini cupcake pan and reduce the cooking time by a couple of minutes.

Oatmeal orange cranberry muffins is another good recipe to try as orange cranberry oat muffins.

A terrific gluten free version for cranberry orange muffins gluten free for those who enjoy them.

Vegan orange cranberry muffins is another good recipe link for cranberry orange muffins vegan.

Top tips for making the best cranberry orange muffins

  • 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
Cranberry orange muffin cut in half on a white plate.

Cranberry orange muffins calories

This bakery style cranberry orange muffin recipe will have 640 calories. The calories will vary by the size you make them and any variation you use.

Storage and freezing instructions for easy orange cranberry muffins

How to keep my cranberry & orange muffins soft and moist?

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.

Can I freeze cranberry orange muffins?

Yes you can! 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.

You might also enjoy these recipes!

Fresh Cranberry Banana Bread

Cranberry Magic Bars

Cranberry Pistachio Shortbread Cookies

Soft Oatmeal Cookies with Chocolate Covered Raisins

Raspberry and White Chocolate Loaf

Easy Peach Bread with Fresh Peaches

Print
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Cranberry orange muffins on a white plate.

Cranberry Orange Muffins with Sour Cream


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5 from 1 review

  • Author: Sandra Flegg
  • Total Time: 40 minutes
  • Yield: 5 jumbo muffins

Description

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.


Ingredients

1/2 cup butter

1/2 cup granulated sugar

1/4 cup brown sugar

2 eggs, room temperature

1/2 cup sour cream

1 and 1/2 teaspoons pure vanilla extract

1 and 3/4 cups all purpose flour

1 and 1/2 teaspoons baking powder

1 and 1/2 teaspoons baking soda

1/4 teaspoon salt

2 Tablespoons orange juice

Zest from one orange (reserve a few teaspoons for the glaze)

3 Tablespoons milk

1 and 1/2 cups cranberries (keep a few aside to top the muffins, if desired)

Glaze

1 cup powdered sugar

2 to 4 Tablespoons orange juice

A few teaspoons of reserved orange zest to taste

orange zest (a few teaspoons to taste)


Instructions

  1. Preheat oven to 425°F.  Spray a 6-count jumbo muffin pan with nonstick spray or line with cupcake liners.  Set aside.
  2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat butter on high speed for 1 minute, scraping down the sides of the bowl often.
  3. Add the granulated sugar and brown sugar and on high speed for 2 minutes, scraping down sides and bottom of bowl.
  4. Add in the eggs, sour cream, orange zest and vanilla extract.  Beat on high speed for 1 minute, scraping down sides as needed.
  5. In a large bowl, whisk together all purpose flour, baking powder, baking soda and salt.
  6. 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.
  7. Fold in the cranberries by hand.
  8. Spoon batter into prepared muffin pan, filling to the top.  Top with a few of the reserved cranberries, if desired.
  9. 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).
  10. Transfer muffins to wire cooling rack.
  11. Prepare the 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.

Notes

Storage: Store cooled muffins in an airtight container for up to three days or in refrigerator for up to five days.

Freezing instructions:  Place cooled muffins in an airtight container and freez for up to two months.  Thaw completely at room temperature before serving. 

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 jumbo muffin
  • Calories: 640
  • Sugar: 74.9 g
  • Sodium: 147.4 mg
  • Fat: 20.5 g
  • Saturated Fat: 11.8 g
  • Trans Fat: 0 g
  • Carbohydrates: 110.7 g
  • Fiber: 3.5 g
  • Protein: 7.8 g
  • Cholesterol: 109.5 mg

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