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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


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.


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)


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)


  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.


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


  • 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