Cranberries are considered a superfood because they contain antioxidants that help rid the body of free radicals. They are also delicious in muffins, breads, juice, and as cranberry sauce. Fun fact: the majority of the cranberries grown in the world come from Wisconsin! Millions of acres of cranberries are harvested every year in September and October.
These cranberry orange muffins are soft, sweet, and slightly tart. They make a delicious breakfast or mid-morning snack that is loved by young and old!
Print Recipe
Orange Cranberry Muffins
Ingredients
- 1/2 cup Sugar
- 1/2 cup Coconut oil (melted)
- 2 Eggs (room temperature)
- 1/3 cup Orange juice
- Zest of 1 clementine
- 1 tsp Vanilla extract
- 1/2 cup Sour cream
- 2 cups Flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 cups Cranberries (frozen)
Instructions
- Preheat oven to 350 degrees
- Place muffin liners in 2 muffin pans. I get 20 muffins from this batter.
- In a stand mixer using the paddle attachment, combine sugar, coconut oil, eggs, orange juice, vanilla, and zest.
- Add flour, baking powder, baking soda, and salt and mix again.
- Remove bowl from mixer and gently stir in sour cream until all ingredients are combined.
- Pour frozen cranberries into batter and gently fold into batter.
- Scoop batter into muffin cups approximately 2/3 full.
- Bake for 25 minutes or until toothpick inserted into the center comes out clean.
- Transfer muffins to wire rack to cool.
