Orange Cranberry Muffins

Brighten up your mornings with the delightful aroma of freshly baked Orange Cranberry Muffins. Bursting with tangy cranberries and zesty orange flavor, these muffins are the perfect way to start your day on a sweet note.

Why Make Orange Cranberry Muffins

These muffins offer a perfect balance of tartness from the cranberries and citrusy freshness from the orange zest and juice. They are moist, tender, and packed with flavor, making them a delicious treat for breakfast or any time of the day.

How to Make Orange Cranberry Muffins

1. Preheat your oven to 400°F (200°C). Lightly grease 18 muffin cups or line them with cupcake liners, using vegetable cooking spray. Set aside.
2. In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, and granulated sugar. Create a well in the center.
3. In a small mixing bowl, combine the sour cream, melted butter, vanilla extract, orange zest, orange juice, and eggs. Stir together with a spatula until well blended. Pour this sour cream mixture into the flour mixture. Fold together with the spatula until the dry ingredients are just moistened. Gently fold in the cranberries.
4. Divide the batter evenly between the 18 muffin wells or paper liners. Allow the unbaked muffins to rest at room temperature for 15-20 minutes before baking.
5. If desired, sprinkle the tops of the unbaked muffins with coarse sugar.
6. Bake at 400°F (200°C) for 16-20 minutes or until they turn light golden brown.
7. Allow the muffins to cool in the pan on a wire rack for 5 minutes, then remove them from the pan and let them cool completely on the wire rack. Serve slightly warm if desired.

Serving Suggestions

Enjoy these Orange Cranberry Muffins for breakfast or as a snack with a cup of tea or coffee. They also make a delightful addition to brunch gatherings or potluck parties.

Storage Info

Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze the muffins for longer storage. Simply wrap them individually in plastic wrap and place them in a freezer-safe bag or container. Thaw them at room temperature or reheat in the microwave before serving.

Some Techniques or Tips

• Be careful not to overmix the batter, as this can result in dense and tough muffins. It’s okay if there are a few lumps in the batter.
• If fresh cranberries are not available, you can use frozen cranberries instead. Simply thaw them before using and pat them dry with paper towels to remove excess moisture.

Variation

For a twist on the classic recipe, you can add a handful of chopped nuts such as pecans or walnuts to the batter for added crunch and flavor.

FAQs about Orange Cranberry Muffins

1. Can I use dried cranberries instead of fresh ones? Yes, you can substitute dried cranberries for fresh ones if needed. However, keep in mind that dried cranberries tend to be sweeter and chewier than fresh ones, so you may want to adjust the amount of sugar in the recipe accordingly.
2. Can I use orange juice from a carton instead of freshly squeezed orange juice? While fresh orange juice provides the best flavor, you can use orange juice from a carton if fresh oranges are not available. Just make sure to choose a variety that is 100% pure juice with no added sugar or preservatives.
3. Can I make these muffins ahead of time? Yes, you can bake the muffins ahead of time and store them in an airtight container at room temperature for up to 3 days. Alternatively, you can freeze the muffins for longer storage and thaw them as needed.

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