These Sour Cream Cranberry Orange Muffins are perfectly bliss and decadent for the season! They are perfectly soft muffins with tart cranberries and sweet orange. An incredible combination during the season!
Pairing orange with cranberries is absolutely incredible! The tart from the cranberry compliments the sweet orange so well.
This recipe is sour cream based, and it’s the secret ingredient that helps keep these muffins soft for days.
For more cranberry recipes, try Cranberry Orange Loaf, Pumpkin Cranberry Muffins, and Classic Cranberry Orange Muffins.
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Ingredients Notes
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 and I don't recommend substituting for any other flour.
- Orange – Both orange zest and fresh orange juice are used for these muffins.
- Oil – I used a flavourless oil. You can also use melted and cooled butter instead.
- 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 salt, flour, baking powder, and baking soda. Stir together 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 4 – Whisk wet ingredients. Into the same bowl, add oil, eggs, orange juice, and sour cream. Whisk until well combined.
Step 5 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter.
Step 6 – 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 7 – 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 8 – Bake. Bake the muffins at 375°F for 15-17 minutes. The muffins are ready when 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 another fruit 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 and create a pretty dome.
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Sour Cream Cranberry Orange Muffins
Ingredients
- 1 1/4 cups 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
- 2 tsps vanilla
- 1 cup sour cream room temperature
- 2 cups all purpose flour plus 1 tbsp for dusting
- 1 3/4 tsps baking powder
- 1 tsp baking soda
- 1/4 tsp 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, 1 3/4 tsps baking powder, 1/4 tsp 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 1/4 cups 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, 2 tsps 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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