MuffinsAmericanEasy

Cranberry Orange Muffins

Name: Cranberry Orange Muffins
Prep time: 15 min
Cook time: 23 min
Total time: 38 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cup (250 g) all-purpose flour, unsifted; ¾ cup (150 g) granulated sugar; 2 tsp (8 g) baking powder; ½ tsp (3 g) fine sea salt; 2 (100 g) large eggs, at room temperature; ½ cup (115 g) unsalted butter, melted and cooled slightly; ½ cup (120 ml) fresh orange juice, freshly squeezed; ½ cup (120 ml) sour cream, at room temperature; 2 tbsp (12 g) orange zest, finely grated from medium oranges, packed; 1½ cup (180 g) fresh cranberries, rinsed and patted dry; ¼ tsp (½ g) ground cinnamon (optional)

From the MyKitchenBank Kitchen

Bright, citrusy muffins loaded with tart cranberries. This one-bowl recipe is simple to mix and ready to bake in minutes. Orange zest and fresh juice provide an aromatic sweetness that beautifully balances the cranberry tartness, making these perfect for breakfast or as an afternoon treat.

Prep: 15 min
Cook: 23 min
Wait: 5 min
Total: 43 min
Makes: 12 muffins

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Steps

Before you start

Zest the oranges before juicing them
Bring eggs and sour cream to room temperature
Preheat oven to 375°F (190°C)
Line a 12-cup muffin tin with paper liners

1
Preheat oven and prepare panOven 375°F / 190°C
- Preheat oven to 375°F (190°C).
- Line a 12-cup muffin tin with paper liners or lightly grease the cups with butter.
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Ready when: Oven reaches 375°F
Tip: Paper liners help muffins stay moist and release cleanly. If using reusable liners, grease the muffin cups underneath.
2
Mix dry ingredients
- In a large mixing bowl, whisk together flour, sugar, baking powder, salt, and cinnamon (if using).
- Whisk for about 20 seconds to distribute the leavening evenly and break up any sugar lumps.
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Ready when: Mixture is evenly combined with no visible streaks
3
Whisk wet ingredients
- In a separate small bowl, whisk together eggs, melted butter, orange juice, sour cream, and orange zest.
- Whisk for about 30 seconds until the zest is evenly distributed and the mixture is smooth.
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Ready when: Wet mixture is smooth with an even orange color from zest
Tip: Make sure the butter is only slightly warm—if it's hot, it can start cooking the eggs. Let it cool 1 minute after melting.
4
Toss cranberries in flour
- Remove 2 tablespoons of the dry flour mixture from the bowl and toss the cranberries in it in a small bowl.
- This prevents the berries from sinking to the bottom of the muffins during baking.
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Ready when: All cranberries are lightly coated with flour
Tip: This step ensures cranberries stay distributed throughout the muffins. Skip it only if you prefer berries settling at the bottom.
5
Combine wet and dry
- Pour the wet mixture into the large bowl with the remaining dry ingredients.
- Using a rubber spatula, fold the two together with about 12–15 gentle strokes until just combined.
- The batter should look lumpy—do not overmix.
- Fold in the flour-coated cranberries until just distributed.
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Ready when: No streaks of dry flour visible; batter is lumpy with cranberries evenly distributed
Tip: Overmixing develops gluten and creates tough, dense muffins. Stop folding the moment you see no dry flour.
6
Fill muffin cups
- Divide the batter evenly among the 12 muffin cups, filling each about two-thirds to three-quarters full.
- Use a ¼-cup measure or ice cream scoop for consistent sizing.
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Ready when: All cups filled evenly with batter
Tip: Using a scoop ensures even sizes and consistent baking. Leave room at the top for the muffins to dome.
7
Bake muffinsOven 375°F / 190°C
- Place the muffin tin on the middle rack of the preheated 375°F (190°C) oven.
- Bake for 22–25 minutes, until the tops are golden brown and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs (not wet batter—a small crumb is fine).
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Ready when: Muffin tops are golden brown; toothpick comes out with just a few moist crumbs, not wet batter
Tip: Don't overbake—moist crumbs are fine and keep the muffins tender. The residual heat will continue cooking them slightly as they cool.
8
Cool in pan
- Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes.
- Then turn them out onto a wire rack to cool completely, or serve warm if you prefer.
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Ready when: Muffins can be turned out without breaking apart
Tip: Cooling briefly in the pan prevents them from crumbling. They'll still be warm and tender when you eat them.

Good to know

Tips

For maximum citrus flavor, use freshly squeezed juice and finely grated zest—bottled juice lacks the brightness that makes these muffins special.
If your muffins dome too much or develop a large crack down the center, your oven may be running hot. Try 370°F next time.
Room-temperature eggs mix more smoothly with the other wet ingredients and help create a tender crumb structure.
Sour cream and orange juice add moisture and tang, making these muffins more tender than a basic flour-and-sugar recipe.

Make ahead

Batter can be made 1 day ahead and refrigerated in an airtight container. Fold in the flour-coated cranberries just before baking to keep them from breaking down. Alternatively, prepare the batter and divide it among muffin cups (unbaked), freeze in the tin for 2 hours, then transfer to a freezer bag and store up to 1 month. Bake from frozen, adding 3–5 minutes to the baking time.

Storage & reheating

Room temperature: Store in an airtight container for 2–3 days. Refrigerator: Keep in an airtight container for up to 5 days. Freezer: Wrap individual cooled muffins in plastic wrap and store in a freezer bag for up to 3 months. To reheat: Warm frozen muffins in a 300°F oven for 8–10 minutes, or thaw overnight in the refrigerator and serve at room temperature or warmed.

Substitutions

fresh cranberries → frozen cranberries, thawed and drained. Frozen cranberries work equally well. Thaw completely and pat dry to prevent excess moisture in the batter.
fresh orange juice → lemon juice (1/2 cup) and lemon zest (2 tbsp). Lemon provides a brighter, sharper citrus flavor. Use the same amounts of juice and zest.
sour cream → plain full-fat Greek yogurt. Greek yogurt adds tang and moisture, though the batter will be slightly thicker.
all-purpose flour → 1 cup (125g) whole wheat flour + 1 cup (125g) all-purpose flour. Replace half the flour with whole wheat for nuttier flavor and more fiber; muffins will be denser and slightly less tender.