Cranberry Orange Muffins

These cranberry orange muffins will be your family’s new favorite! Don’t tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.
Most Populer Reviews From allrecipes.com
Review 1:
“So pretty and I can already taste that warm muffin! This is my kind of dessert, not too sweet and loaded with flavor!”
Review 2:
Beautiful, definitely company-worth muffins! Thanks for all your great tips too Tricia. I love a high-domed gorgeous muffin bakery-style muffin! Those cranberries look like jewels!
Review 3:
Cranberry orange muffins might just be my favourite muffin flavour. They are the ones I always pick when given a choice 🙂 These look perfect and since I have some cranberries in the fridge looking for a destination, I’ll be making these!

Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup granulated sugar
1 cup sour cream (8 ounces)
1/2 cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 tablespoon orange zest, about 1 large orange
1/4 cup fresh squeezed orange juice, about 1 large orange
2 large eggs, lightly beaten
PLEASE, USE THE NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

 

Ingredients
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 cup granulated sugar
1 cup sour cream (8 ounces)
1/2 cup unsalted butter, melted and cooled slightly
1 teaspoon vanilla extract
1 tablespoon orange zest, about 1 large orange
1/4 cup fresh squeezed orange juice, about 1 large orange
2 large eggs, lightly beaten
2 cups cranberries, rinsed and dried
coarse sugar for sprinkling on top

Instructions
Preheat oven to 400F. Lightly grease 18 muffin cups or cupcake liners with vegetable cooking spray. Set aside.
In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
In a small mixing bowl combine the sour cream, melted butter, vanilla, orange zest, orange juice and eggs. For together with a spatula until blended. Pour the sour cream mixture into the flour mixture. Fold together with the spatula until the dry ingredients are just moistened. Gently fold in the cranberries. Divide the batter between the 18 muffin wells or paper liners. Allow the unbaked muffins to rest at room temperature for 15-20 minutes before baking.
Sprinkle the tops of the unbaked muffins with coarse sugar, if desired. Bake at 400F for 16-20 minutes or until light golden brown. Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool completely. Serve slightly warm if desired.
If desired, drizzle with an orange glaze just before serving. Mix together 1/2 cup powdered sugar with the juice of 1/2 an orange and whisk until smooth. Drizzle over muffins and serve.