Description of this recipe These Cranberry Orange Muffins are a delightful treat that perfectly balances the tartness of cranberries with the zesty brightness of orange. Each bite is a burst of flavor, making them an ideal choice for breakfast, brunch, or a sweet afternoon snack. These muffins are moist, tender, and packed with wholesome ingredients, ensuring a delicious and satisfying experience every time. The aroma that fills your kitchen as they bake is simply irresistible, promising a homemade goodness that everyone will love.
Why you will love this recipe
You will adore these Cranberry Orange Muffins for several compelling reasons. Firstly, the flavor combination is a match made in heaven – the cranberries offer a tangy counterpoint to the sweet and citrusy orange, creating a harmonious blend that tantalizes the taste buds. Secondly, the texture is wonderfully soft and moist, thanks to the inclusion of sour cream and oil, which keep the muffins from drying out. Thirdly, they are incredibly easy to make, with straightforward instructions and readily available ingredients. Finally, these muffins are versatile; they can be enjoyed warm from the oven, packed in lunchboxes, or served as a delightful addition to any gathering. They bring a touch of homemade comfort and joy to any occasion.
Ingredients:
- 2 cups all-purpose flour (measured then sifted)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 2 large eggs (room temperature)
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 Tbsp orange zest
- 2 Tbsp orange juice
- 2/3 cup sour cream
- 1/3 cup extra light olive oil or canola oil
- 1 cup fresh cranberries (halved)
Preparation:
Step 1: Preheat the oven to 400°F (200°C). Place muffin liners into a 12-cup muffin tin. Ensuring the oven is properly preheated is crucial for the muffins to rise evenly and attain the right texture. Using muffin liners prevents the muffins from sticking to the tin and makes for easy cleanup.
Step 2: In a mixing bowl, sift together the all-purpose flour, baking powder, and baking soda. Sifting the dry ingredients ensures that there are no lumps and that they are evenly distributed, leading to a lighter and fluffier muffin. Set this mixture aside.
Step 3: In a separate large bowl, beat the eggs and granulated sugar together until the mixture becomes light and fluffy, approximately 2 minutes. Beating the eggs and sugar well incorporates air into the batter, which is essential for creating a tender crumb. Using room temperature eggs helps them emulsify better with the sugar, resulting in a smoother batter.
Step 4: Add the vanilla extract, orange zest, orange juice, sour cream, and oil to the egg and sugar mixture. Beat on low speed just until all ingredients are combined. Alternatively, you can use a spatula to gently fold in these ingredients. Be careful not to overmix at this stage, as overmixing can develop the gluten in the flour, leading to tougher muffins. The orange zest and juice infuse a bright citrus flavor, while the sour cream adds moisture and a subtle tang. The oil contributes to the muffins’ moistness and tender texture.
Step 5: Gradually add the flour mixture to the wet ingredients, beating on low speed just until combined. Scrape down the sides of the bowl to ensure that all ingredients are incorporated evenly. Again, be mindful not to overmix.
Step 6: Gently fold in the halved fresh cranberries. Distribute them evenly throughout the batter. The cranberries add a burst of tartness and a delightful pop of color to the muffins.
Step 7: Pour the muffin batter into the prepared muffin tin, filling each liner about ¾ full. This allows the muffins to rise without overflowing.
Step 8: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The baking time may vary depending on your oven, so it’s best to start checking for doneness around 18 minutes.
Step 9: Remove the muffins from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents the bottoms of the muffins from becoming soggy.
COOKING Rating:
Easy
Serving Suggestions:
These Cranberry Orange Muffins are incredibly versatile and can be enjoyed in numerous ways. Serve them warm with a pat of butter for a comforting breakfast. Pair them with a cup of hot coffee or tea for a delightful afternoon treat. They also make a wonderful addition to brunch spreads and holiday gatherings. For an extra touch, dust them with powdered sugar or drizzle them with a simple glaze made from powdered sugar and orange juice. They can also be served alongside yogurt or fruit for a more complete meal.
Tips:
- For an extra burst of orange flavor, consider adding a teaspoon of orange extract to the batter.
- If you don’t have fresh cranberries, frozen cranberries can be used; just don’t thaw them before adding them to the batter.
- To prevent the cranberries from sinking to the bottom of the muffins, toss them lightly with a tablespoon of flour before adding them to the batter.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They can also be frozen for longer storage.
- For a more decadent treat, add a streusel topping made from flour, sugar, and butter before baking.
- If you don’t have sour cream, you can substitute it with plain yogurt or Greek yogurt.
- Using high-quality vanilla extract and fresh orange zest will enhance the overall flavor of the muffins.
- Don’t overfill the muffin liners, as this can cause the muffins to overflow and become misshapen.
- Rotate the muffin tin halfway through baking to ensure even browning.
Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and portion sizes.)
Calories: Approximately 220-250 per muffin Protein: Approximately 3-4 grams per muffin Sodium: Approximately 150-200 mg per muffin
Conclusion
These Cranberry Orange Muffins are a delightful way to brighten up any day. The combination of tart cranberries and zesty orange creates a symphony of flavors that is both comforting and invigorating. Whether you’re baking them for a special occasion or simply to enjoy with your morning coffee, these muffins are sure to be a hit. The recipe is easy to follow, and the results are consistently delicious. So gather your ingredients, preheat your oven, and get ready to enjoy the wonderful aroma and taste of homemade Cranberry Orange Muffins. They are a perfect testament to the joy of baking and the simple pleasures of life.
Frequently Asked Questions:
Question 1: Can I use frozen cranberries instead of fresh cranberries?
Answer: Yes, you can definitely use frozen cranberries in this recipe. There’s no need to thaw them before adding them to the batter. Just toss them in while they are still frozen. Keep in mind that frozen cranberries might release a little more moisture during baking, but it shouldn’t significantly affect the outcome.
Question 2: What can I substitute for sour cream if I don’t have any on hand?
Answer: If you don’t have sour cream, you can use plain yogurt or Greek yogurt as a substitute. These alternatives will provide a similar level of moisture and tanginess to the muffins. Make sure to use plain, unsweetened yogurt for the best results.
Question 3: How do I prevent the cranberries from sinking to the bottom of the muffins?
Answer: To prevent the cranberries from sinking, you can toss them lightly with a tablespoon of flour before adding them to the batter. This helps to create a coating that keeps them suspended throughout the muffin. Also, be gentle when folding the cranberries into the batter to avoid disturbing the mixture too much.
Question 4: Can I make these muffins ahead of time?
Answer: Yes, you can make these muffins ahead of time. They can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 2-3 months. When freezing, wrap them individually in plastic wrap and then place them in a freezer bag for optimal freshness.
Question 5: Can I add a streusel topping to these muffins?
Answer: Absolutely! A streusel topping would be a delicious addition to these muffins. To make a simple streusel, combine equal parts flour, sugar, and cold butter (about ¼ cup of each) in a bowl. Use a pastry blender or your fingers to cut the butter into the flour and sugar until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the muffins before baking for an extra layer of sweetness and texture.
