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 240g
2 teaspoons baking powder 8g
½ teaspoon kosher salt 3g
½ cup sour cream 135g
¼ cup vegetable oil 54g
1 cup granulated sugar 200g
1 ½ tablespoons orange zest 10g
2 large eggs ~100g
1 ½ teaspoons vanilla 9g
½ cup milk 140g
2 cups fresh cranberries 240g
1 ½ tablespoons demerara sugar 22g

Instructions

Preheat oven to 400°F. Place 12 parchment muffin liners into a muffin tin. Set aside.
Measure the flour, powder and salt into a bowl. Whisk to combine. Set aside.
Combine the sour cream, oil and sugar in a large bowl. Whisk vigorously to combine.
Add the orange zest, egg and vanilla to the wet ingredients. Whisk to combine.
Pour in the milk, and stir until combined.
Pour the flour mixture into the wet ingredients, stirring until just combined.
Measure in the 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.
Sprinkle the demerara sugar on top of 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.

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