Zesty Cranberry-Orange Muffins with Sour Cream
These delightful Zesty Cranberry-Orange Muffins combine the tartness of fresh cranberries with the bright citrus flavor of orange zest, all enhanced by the creamy richness of sour cream. Perfectly moist and fluffy, these muffins are a wonderful addition to your breakfast table or a charming treat at any gathering. With a simple preparation method, they come together quickly, making them an ideal choice for a busy morning or a cozy brunch. Enjoy them as-is or topped with a light glaze for an extra touch of sweetness. Share these muffins with friends and family and spread the joy of baking!
12
Servings
200
Calories
11
Ingredients
Ingredients
Sugar
1 cup (granulated)
Egg
1 (large, beaten)
Milk
1/2 cup (any type, room temperature)
Sour Cream
1/2 cup (full-fat)
Canola Oil
1/3 cup (or any neutral oil)
Flour
2 1/4 cups (all-purpose)
Baking Powder
2 teaspoons (non-aluminum)
Baking Soda
1 teaspoon (fresh)
Salt
1/2 teaspoon (kosher or table salt)
Cranberries
1 1/2 cups (fresh or frozen, chopped)
Orange Zest
1 tablespoon (finely grated from an orange)
Instructions
1
Preheat your oven to 375°F (190°C) and prepare a muffin pan by greasing it or lining it with paper liners.
2
In a large mixing bowl, beat together the sugar and egg until the mixture is smooth and creamy.
3
Stir in the milk, sour cream, and canola oil until all wet ingredients are well incorporated.
4
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to ensure even distribution of dry ingredients.
5
Gradually add the dry mixture to the wet ingredients, stirring gently just until blended. Be careful not to overmix.
6
Fold in the chopped cranberries and finely grated orange zest until they are evenly distributed throughout the batter.
7
Scoop the batter into the prepared muffin cups, filling each about 2/3 full to allow for rising.
8
Bake in the preheated oven for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
9
Once baked, remove the muffins from the pan and transfer them to a wire rack to cool completely before serving or frosting.
Nutrition Information
8.3
Fat
30
Carbs
2.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of these muffins?
These muffins feature a zesty combination of tart fresh cranberries and bright citrus orange zest, enriched with sour cream.
How many muffins does this recipe make?
This recipe yields 12 servings.
What temperature should I preheat my oven to?
Preheat your oven to 375°F (190°C).
How should I prepare the muffin pan?
You can prepare the muffin pan by either greasing it or lining it with paper liners.
What is the first step in mixing the batter?
The first step is to beat together the sugar and egg in a large mixing bowl until the mixture is smooth and creamy.
When do I add the sour cream and milk?
Stir in the milk, sour cream, and canola oil after the sugar and egg are well combined.
Should the dry ingredients be mixed separately?
Yes, whisk together the flour, baking powder, baking soda, and salt in a separate bowl to ensure even distribution.
How should I combine the dry and wet ingredients?
Gradually add the dry mixture to the wet ingredients, stirring gently just until blended.
Is there anything I should avoid while mixing the batter?
Be careful not to overmix the batter; stir only until the ingredients are just blended.
How should the cranberries be prepared?
The cranberries should be chopped, and you can use either fresh or frozen ones.
How much orange zest is needed?
The recipe calls for 1 tablespoon of finely grated orange zest.
How do I incorporate the cranberries and zest?
Gently fold the chopped cranberries and orange zest into the batter until they are evenly distributed.
How much batter should I put in each muffin cup?
Fill each muffin cup about 2/3 full to allow room for the muffins to rise.
How long do the muffins need to bake?
Bake the muffins for 15 to 18 minutes.
How can I tell if the muffins are fully cooked?
The muffins are done when a toothpick inserted into the center comes out clean.
What should I do once the muffins are out of the oven?
Remove them from the pan and transfer them to a wire rack to cool completely.
Can I use frozen cranberries?
Yes, the recipe allows for either fresh or frozen chopped cranberries.
What type of flour is used in this recipe?
The recipe uses 2 1/4 cups of all-purpose flour.
What is the role of sour cream in these muffins?
Sour cream adds a creamy richness and helps make the muffins perfectly moist and fluffy.
Can I substitute canola oil with another oil?
Yes, you can use any neutral oil as a substitute for canola oil.
What kind of sugar is required?
The recipe calls for 1 cup of granulated sugar.
Does the milk need to be at a specific temperature?
Yes, it is recommended to use milk at room temperature.
What type of baking powder is suggested?
The recipe suggests using non-aluminum baking powder.
How many calories are in one muffin?
Each muffin contains approximately 200 calories.
How much fat is in a single serving?
There are 8.3 grams of fat per serving.
What is the carbohydrate count per muffin?
Each muffin has 30 grams of carbohydrates.
How much protein is in these muffins?
Each muffin provides 2.5 grams of protein.
Can I add a topping to these muffins?
Yes, they can be enjoyed as-is or topped with a light glaze for extra sweetness.
What size egg should I use?
The recipe requires one large, beaten egg.
What kind of salt is best for this recipe?
You can use either kosher or table salt.