These Sour Cream Cranberry Orange Muffins are perfectly bliss and decadent for the season! They are soft and fluffy muffins with tart cranberries and sweet orange flavours bursting in every bite.
Both orange and orange zest are used in this muffin recipe. It adds so much sweetness and the combination of cranberries and orange is a classic!
My favourite part about these muffins is how soft they keep on the counter for days. This recipe is sour cream based, and it’s the secret ingredient that makes these muffins insane!
The batter gets mixed together in a few simple steps with no electric mixer required, scooped, and baked to perfection.
I’m so excited to share this recipe so let’s begin!
For more cranberry recipes, try Pumpkin Cranberry Muffins, Cranberry Orange Breakfast Cake, and Cranberry Orange Streusel Muffins.
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Why this recipe works
- Thanksgiving – A great way to use up leftover cranberries!
- Easy to make – These muffins come together with just a few simple steps.
- Orange – Sweet orange is paired perfectly with tart cranberries.
- Soft and fluffy – These muffins rise beautifully in the oven!
Ingredients Notes
Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!
- Cranberries – I used fresh cranberries, but frozen work as well. If using frozen cranberries, add them into the batter without thawing.
- Eggs – Make sure they’re at room temperature before beginning.
- Flour – All-purpose flour is used in this recipe.
- Orange – Both orange zest and fresh orange juice are used in this recipe.
- Oil – I used a flavourless oil. Makes the muffins more moist.
- Sour cream – Use full fat sour cream. Make sure it’s at room temperature. The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet orange juice.
Step by step instructions
Here is how to make and bake these Sour Cream Cranberry Orange Muffins. You will need two 12 muffin tins, 2 large mixing bowls, muffin liners, a spatula, and a whisk.
Step 1 – Prep. Line the muffin liners with 12 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 – Mix dry ingredients. In a medium-sized bowl, add flour, salt, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.
Step 3 – Mix orange zest and white sugar. In a large bowl, add in sugar and orange zest. Using your fingers, combine them to release all of the orange oils and fragrances. Do this for a minute.
Step 3 – Whisk wet ingredients. Into the same bowl, add oil, eggs, orange juice, and sour cream. Whisk until well combined.
Step 4 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 5 – Add cranberries. Gently toss the cranberries in 1-2 tsps of flour before adding them into the mixing bowl. This will help absorb any liquid they may have from washing. Then add into the bowl and mix in a few times.
Step 6 – Scoop. Evenly divide the batter between 16 liners, they should be almost or all the way full. Using a cookie scooper helps big time to minimize the mess. Sprinkle white sugar on top.
Step 7 – Bake. Bake the muffins at 375°F for 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
Expert Baking Tips
Here are a few expert baking tips from my kitchen to yours
- Use a gram scale. I cannot emphasize this enough! It is the most accurate way of measuring your ingredients in the kitchen. This is one of my favourites.
- Do not over-mix! A big reason muffins don’t rise or turn out tough is because the batter is over-mixed. Once you see no flour streaks, stop mixing.
FAQ
Can you taste the sour cream?
No! The sour cream adds a tangy flavour to the muffins, which pairs perfectly with the sweet orange flavours.
Do I have to add cranberries?
No! Feel free to leave them out or add something else in.
My muffins didn't rise?
Check your leavening agents - they may be expired. Also make sure to fill your liners to the top in regular liners. The cranberries are heavy, making it more difficult for the muffins to rise.
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Sour Cream Cranberry Orange Muffins
Ingredients
- 1 cup white sugar plus extra for sprinkling
- 1/4 cup orange juice freshly squeezed preferred
- 1 tbsp orange zest 1 large orange or 2 small ones
- 1/2 cup oil
- 2 large eggs room temperature
- 1 tbsp vanilla
- 1 cup sour cream room temperature
- 2 cups all purpose flour plus 1 tbsp for dusting
- 2 tsps baking powder
- 1 tsp baking soda
- 1/2 teaspoon salt
- 1 1/2 cups fresh cranberries
Instructions
- Preheat the oven to 375℉ and line two muffin tins with 16 muffin liners total. Set aside.
For the muffins
- In a medium-sized bowl, add flour, salt, baking powder, and baking soda. Using a spatula, mix until just completely combined and set aside.2 cups all purpose flour, 2 tsps baking powder, 1/2 teaspoon salt, 1 tsp baking soda
- In a large bowl, add in sugar and orange zest. Using your fingers, combine them to release all of the orange oils and fragrances. Do this for a minute.1 cup white sugar, 1 tbsp orange zest
- In the same bowl as the sugar orange zest mixture, add eggs, sour cream, oil, orange juice, and vanilla. Whisk until combined.1/4 cup orange juice, 1/2 cup oil, 2 large eggs, 1 tbsp vanilla, 1 cup sour cream
- Add in the dry ingredients Using a spatula, gently fold until just combined. It's important not to over mix with muffins.
- In the bowl with the cranberries, add 1 tbsp of flour and gently toss around until evenly coated. The light coating of flour will absorb any extra liquid it may have before adding it into the mixing bowl.1 1/2 cups fresh cranberries
- Add the cranberries and mix in a few times.
- Evenly divide the batter between 12 muffin liners. Sprinkle a bit of white sugar on top - this will give you that crisp muffin top we all love.
- Bake the muffins at 375°F for 15-17 minutes. The muffins are ready when they bounce back at touch or a toothpick inserted comes out clean.
- These muffins are best eaten fresh. They stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!
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