The Best Cranberry Orange Muffins for The Holidays

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How about a delicious festive Cranberry Orange Muffins that feature cranberries, orange juice and orange zest.

These tasty Cranberry Orange Muffins will have family and friends wanting more. The best thing about this recipe is you use fresh cranberries. It is a festive and delicious recipe for the holidays.

I love to use fresh fruits and berries in muffins. My family loves muffins for breakfast or snacks. Fresh cranberries are only found here around the holidays.

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I love to box them up and take them into the office or give to family and friends.

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Here I added some red and white twine to my box and a label with “Baked With Love”. If you give them as gifts, you can easily make cute gift tags and tie it with the twine.

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The Best Cranberry Orange Muffins for The Holidays

How about a delicious festive Cranberry Orange Muffins that feature cranberries, orange juice and orange zest.  It is a perfect and delicious recipe for the holidays.
Course Breakfast
Cuisine American
Servings 12 Muffins

Equipment

  • Stand Mixer or Hand Held Mixer
  • Shifter
  • Muffin Pan

Ingredients
  

  • 3 Cups All Purpose Flour
  • 1 TBSP Baking Powder
  • 1 Cup White Granulated Sugar
  • 1/3 Cup Light Brown Sugar
  • 1/2 Stick Butter (salted 4 oz) Room Temperature
  • 1/2 TSP Ground Cinnamon
  • 1 TBS Orange Zest, finely grated
  • 2 Large Eggs Room Temperature
  • 1 TSP Pure Vanilla Extract
  • 1 Cup Sour Cream
  • 1/2 Cup Orange Juice
  • 2 Cups Fresh Cranberries
  • 1/2 Cup Chopped Walnuts Optional

Instructions
 

  • Preheat over to 400 degrees (F).
  • Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray. Set aside until needed. 
  • In a large bowl, sift together the flour, baking powder, and cinnamon.
  • Ina separate large bowl creamy together butter, sugars and vanilla extract until well blended and creamy consistency.
  • Add in the eggs, one at a time, mixing well.
  • Add in the orange juice and orange zest.
  • Slowly fold in the sour cream into the mixture on low speed or by hand.
  • Add the sifted flour mixture a little at a time. It is important to blend but not over mix the batter.
  • Fold the cranberries and walnuts into the batter until well mixed.
  • Divide the batter evenly among prepared muffin tins.
  • Bake for approximately 25-27 minutes or until the tops are lightly golden brown and a toothpick inserted in the middle comes out clean. You do not want to overbake them so check them often.
  • Remove from oven and allow to cool on a rack. They are great to serve warm but should be warm to the touch.

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10 Comments

  1. I can’t wait to try these, Tammy! I almost reached out to you for the recipe for Thanksgiving morning for family to have them while we were parade watching. I love all of your great finds for packaging them for gifts. Perfect and beautiful!❤️

    1. Thanks, Leslie. I got the packaging for the holiday. I like to give family and friends treats. These boxes have inserts for muffins or cupcakes. You can also remove it and use it as a box for cookies.

  2. Oh yum! I broke my cardinal rule of not perusing the blogosphere while hungry. Now I want to make a batch of these and eat them all myself. I love how your packaged them for gifting … nothing I love more than homemade goodies. xo

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