|Nutritional Guidelines (per serving)|
|Servings: 12 muffins (12 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 18g||7%|
|Dietary Fiber 1g||4%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Cranberry orange muffins are so sweet and delicious! There is something so pleasing about the tart cranberries combined with the sweet and citrusy orange flavor! We have such fond memories of my Nana making these muffins and me gobbling them up, hot and fresh out of the oven!
These muffins are ridiculously easy to make and can be made as a delicious breakfast or a quick and easy afternoon snack. They are far more natural than the box mixes and have less fat and calories! You can control what you put in the muffins, substituting skim milk for whole milk or using different oils. We love whole milk and butter, so we will always keep those in my muffins!
Cranberry Orange muffins are also really easy to to bake and then freeze. Since we are a family of two, it is hard for us to eat the 12 muffins in the two or three days that they stay fresh. Just let the muffins cool completely. Then place them in plastic bags and freeze them for up to three months. When you are ready for a muffin, just pop it in the toaster, or split it open, butter it and throw it in a hot pan!
Muffins obviously go extremely well with bacon and some delicious butter, or another healthy slather of marmalade.
- 6 tablespoons unsalted butter (melted)
- 1/2 cup sour cream
- 3/4 cup whole milk
- 1 large egg
- 1 1/3 cup all purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 1/3 cup orange marmalade
- 1 cup dried sweetened cranberries
- Optional: orange zest
- Optional: sparkling sugar
Gather the ingredients.
Preheat the oven to 400 degrees.
Sift together the dry ingredients in a large bowl.
Make sure you have cooled your melted butter to room temperature (oil may also be substituted). Beat together the egg, milk, sour cream, vanilla, marmalade, and melted butter together in a mixing cup.
Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, mixing as you pour.
Completely combine the ingredients until you have a batter, be careful not to over-mix. Mix in the cranberries. As it sits, it will thicken slightly.
Line a muffin pan with paper cups, or grease the muffin wells with butter or canola spray. Fill the tins to 2/3 of the way full. You can also top the muffins with sparkling sugar before baking.
Bake the muffins for 25 minutes. Slide a knife around the edge of the muffins to release them, if you are not using paper cups.
Serve while still warm!