Fresh Cranberry Muffins

A stack of two Cranberry Muffins on a white plate, surrounded by cranberries and orange slices

Fluffy, slightly sweet and tart Fresh Cranberry Muffins start the day off right! These muffins, made with fresh cranberries and bright orange zest, are beautifully balanced and perfectly delicious for any occasion. Bake a batch to make any day a celebration during the winter months.

Prep Time 15

Cook Time 24

Total Time 28

Servings muffins

Calories 192kcal

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher salt
½ cup sour cream
¼ cup vegetable oil
1 cup granulated sugar
1 ½ tablespoons orange zest
2 large eggs
1 ½ teaspoons vanilla
½ cup milk
2 cups fresh cranberries
1 ½ tablespoons demerara sugar

US Customary - Metric

Instructions

Preheat oven to 400°F. Place 12 parchment muffin liners into a muffin tin. Set aside.
Measure 2 cups all-purpose flour, 2 teaspoons baking powder and ¾ teaspoon kosher salt into a bowl. Whisk to combine. Set aside.
Combine ½ cup sour cream, ¼ cup vegetable oil and 1 cup granulated sugar in another large bowl. Whisk vigorously to combine.
Add 1 ½ tablespoons orange zest, 2 large eggs and 1 ½ teaspoons vanilla to the wet ingredients. Whisk to combine.
Pour in ½ cup milk, and stir until combined.
Pour the flour mixture into the wet ingredients, stirring until just combined.
Measure in 2 cups fresh cranberries. Use a rubber spatula to fold them into the muffin batter.
Scoop four tablespoons (or ¼ cup) of the batter into each muffin cup. They will be filled to the top, and this is okay — it’ll mean they have amazing domes once baked.
Lightly sprinkle 1 ½ tablespoons demerara sugar over the tops of all the muffins.
Bake in the preheated oven for 24-26 minutes, or until fluffy, golden brown and baked through. An inserted toothpick should come out clean.
Let cool for 5-10 minutes before serving.
Enjoy warm or at room temperature!

Notes

How to store: Let any leftover muffins cool completely before placing in an airtight storage container. Store in the refrigerator for 2-3 days. Let them come to room temperature or warm through in the toaster oven.

Nutrition