Cranberry-Orange Sour Cream Muffins

"These can be iced with a cream cheese frosting."
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by Raspberry Cordial photo by Raspberry Cordial
Ready In:
25mins
Ingredients:
11
Yields:
12 muffins
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ingredients

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directions

  • In a mixing bowl, beat together sugar and egg.
  • Add milk, sour cream and oil.
  • In another bowl, combine flour, baking powder, baking soda and salt.
  • Add to wet ingredients just until blended then fold in cranberries and orange zest.
  • Pour batter into greased or paper-lined muffin cups.
  • Bake at 375 degrees for 15 to 18 minutes or until muffins test done.
  • Remove muffins from cups to a wire rack.
  • Let cool before frosting.

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Reviews

  1. LonghornMama
    Very good! Loved the burst of flavor from orange zest and fresh cranberries. Great as is, no icing needed. Thanks for sharing the recipe!
     
  2. Boomette
    I often reduce the quantity of sugar and in this recipe I used only 1/2 cup of sugar. Which was perfect for us. I used frozen cranberries that I halved. The batter was thick, I was worried and wanted to add milk. But I didn't. And they have the perfect texture. They're moist. And so yummy. Thanks Charlotte. Made for 123 hit wonders.
     
  3. evelynathens
    Great muffins! They reminded me of the Cranberry-Orange Muffins I used to buy from Mmmmmmm...arvelous Muffins at Carlingood Shopping Centre in Ottawa. My cranberries were also frozen. The zest is critical for the fresh taste in these.
     
  4. Raspberry Cordial
    These were delicious! I chopped the cranberries into quite fine bits using the food processor. Because the cranberries were frozen, the muffins took a few more minutes in the oven but I tested with a toothpick till done, about 5 more minutes. These are sweet enough, while still getting some tart flavour from the cranberries and the orange zest shines through as well. Did not ice. What a delightful breakfast I had this morning, thank you! Made for Zaar World Tour 3.
     
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