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Cranberry Orange Sour Cream Muffins

These cranberry-orange sour cream muffins are moist and tender with fresh citrus flavor and pops of sweet-tart cranberries. They're finished with a light glaze for a bright, bakery-style treat.
Cuisine: American
Course: Breakfast, Brunch, Seasonal, Snacks
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Prep Time 7 minutes
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Total Time 33 minutes
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12
Servings 12
Cranberry muffin with white icing drizzle

Ingredients:

  • 2 large oranges
  • 1/2 cup granulated sugar
  • 4 Tbsp Prairie Farms Orange Juice
  • 5 Tbsp unsalted Prairie Farms Butter
  • 2 cups all-purpose flour
  • 1-1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup dried cranberries
  • 2 eggs
  • 3/4 cup Prairie Farms Sour Cream
  • 3/4 cup Prairie Farms Whole Vitamin D Milk
  • 1 cup powdered sugar

Directions:

Muffins

  • Preheat oven to 375 °F. Butter muffin tins.
  • Grate zest from oranges. Combine zest, 1/4 cup granulated sugar and 2 Tbsp orange juice in small saucepan.
  • Stir over medium heat for about 2 minutes, until sugar dissolves.
  • Add butter, stir until melted, about 1 minute. Set aside.
  • In medium bowl, stir together flour, baking powder, baking soda, salt and remaining 1/4 cup granulated sugar.
  • Add dried cranberries and stir. Set aside.
  • In larger bowl, whisk together eggs, sour cream, milk, reserved orange mixture until smooth.
  • Add combined dry ingredients and stir just until blended.
  • Spoon into prepared muffin tins, filling each cup 3/4 full.
  • Bake until toothpick inserted in center of muffin comes out clean, 15 to 20 minutes.
  • Cool in tins for 3 minutes, then remove.

Glaze

  • In small bowl, combine 1 cup powdered sugar and remaining 2 Tbsp orange juice.
  • Drizzle on top of cooled muffins.
  • Makes 18 standard muffins.
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