Big on flavor and bursting with plump ripe cranberries, these muffins are a feast for the
Author:The Wilderness Wife
Prep Time:15 mins
Cook Time:23 mins
Total Time:38 mins
Yield:12 1x
Category:Quick Bread Muffin
Cuisine:American
Ingredients
UnitsScale
1/2c. unsalted butter at room temperature
1/2c. granulated sugar
1/4 c.brown sugar, light or dark, packed
2 large eggs
1/2c. sour cream
2 tsp. vanilla extract
zest from 2 oranges
1 3/4 c.all-purpose flour
1 tsp.baking soda
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/2 teaspoon salt
2 tbs. orange juice
2 tbs. milk
1 1/2cups fresh cranberries
Instructions
Preheat your oven to 375 F.
Spray a 12 count muffin pan with cooking spray.
Using a mixer, stand or handheld, cream the butter and sugars together thoroughly,Scrape the sides of the bowl.
Add the eggs, sour cream, and vanilla and mix for 2 minutes on high speed till well combined.
Lower the speed to Low and add the orange zest. Beat until combined.
In a separate bowl combine the dry ingredients – flour, baking soda, baking powder, cinnamon, and salt. Combine thoroughly using a wooden spoon or spatula.
Using a whisk to gently stir, slowly add the dry ingredients to the wet ingredients.
Add orange juice and milk, and continue to slowly stir with whisk. There will be small lumps and this is PK in a quick bread such as this.
Dust the cranberries with some flour. This helps to keep them from sinking to the bottom of the muffins.
Add cranberries to batter and gently mix in with a wooden spoon or spatula.
Fill the muffin tins with batter. You can use paper muffin wrappers if you want. They can make them look more festive.
Put muffin in oven. Bake at 375F for 5 minutes, then reduce to 350F for 15-18 minutes. Muffins are done when a toothpick inserted into the center come out clean.
