“For every house is built by someone, but God is the builder of everything. . .” Hebrews 3:4
Cranberry Orange Muffins are a little taste of the holidays. The sweet citrus and the tart cranberries will be a hit at your next breakfast or brunch.
One of my favorite flavor combinations is cranberry and orange. I make a holiday punch with these combinations and it’s a family favorite. So I was definitely excited when I came up with Cranberry Orange Muffins.
When I was growing up, my mom would make cranberry bread that I absolutely loved, which is ironic since I didn’t like cranberries when I was younger. There was just something about the bread that reminded me of the holidays. My mom used canned cranberries in her bread and so I decided to use the same in Cranberry Orange Muffins.
As most muffin recipes, Cranberry Orange Muffins are very easy to make. What is different about this recipe is that all the flavors blend well with each other. No one flavor is overpowering.
Cranberry Orange Muffins would be the perfect additions to your holiday breakfast or brunch, a light breakfast during the week or a midday snack. However you serve these Cranberry Orange Muffins, you will not be disappointed.
Mama Fawn’s Tips. . .
- Have all the ingredients measured and ready to go
- It’s important that the melted butter is cooled before adding it to the egg mixture or you will have scrambled eggs.
- Plain yogurt can be substituted for the sour cream.
- The sweeter the orange, the sweeter the muffin.
- I use an ice cream scoop to fill the batter into the muffin tin.
Cranberry Orange Muffins
Course: BreakfastCuisine: AmericanDifficulty: Easy15
servings10
minutes25
minutesIngredients
2 cups all-purpose flour
¾ cup sugar
¾ tsp baking soda
½ tsp salt
2 large eggs
1 (14 oz) whole cranberry sauce
2 tsp orange zest
2 tbsp orange juice
2 tbsp sour cream
6 tbsp butter, melted and cooled
Directions
- Preheat the oven to 350 degrees.
- In a large bowl, whisk the flour, sugar, baking soda and salt together. Set aside.
- Whisk the eggs in a medium bowl. Add the cranberry sauce, orange zest, orange juice, sour cream and melted butter and mix well.
- Fold the wet ingredients into the dry ingredients and mix until well combined. Do not over mix.
- Spray a 12-cup muffin tin with vegetable oil spray or line cups with paper liners and fill with the batter to the top. Bake for 25 minutes until the tops are brown. Remove from pan to wire rack and cool.
