These festive muffins are packed with U.S. cranberries and freshly squeezed Florida orange juice. They have a huge pop of citrus flavour and are a perfect snack.
Ingredients
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ¼ tsp nutmeg
- 1 stick (8 tbsp) unsalted butter, room temp.
- 1 cup sugar
- ⅓ cup brown sugar
- The zest of one large Florida orange
- 2 large eggs, room temp.
- 1 tsp pure vanilla extract
- 1 cup sour cream, room temp.
- ⅓ cup Florida orange juice, freshly squeezed
- 2 cups of fresh U.S. cranberries (I like to pre-wash and freeze mine for multiple baking sessions)
Instructions
- Preheat oven to 400ºF
- Prepare muffin tin with paper liners and set aside
- In a large bowl, combine flour, baking powder, salt, cinnamon, and nutmeg
- In stand mixer, combine softened butter, granulated & brown sugars, zest of one orange, and vanilla extract
- Beat on medium speed, until light and fluffy, scraping the sides as needed
- Add in eggs and beat well
- Squeeze the juice from the orange, which you previously zested, measuring out ⅓ cup
- In a spouted measuring cup, whisk together sour cream and orange juice
- Alternate adding the flour mixture then the sour cream mixture, to the batter in the stand mixer, on low speed (Do not over mix!)
- Fold in cranberries
- Divide evenly into the muffin tin and bake for 25-28 minutes until golden brown
- Let muffins cool in pan for about 5 minutes before moving to a cooking rack
Notes
This recipe is by Lunches By Lindsay. Lindsay is a primary school teacher and the founder of @lunches_by_lindsay. As the mother to two big eaters, she is always looking for ways to make healthy eating fun! Packing bento box lunches has become her creative outlet, and she shares her lunches in an effort to inspire other parents who might need a little creative push when it comes to this task.
Tried this recipe?Let us know how it was!
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