Jumbo Orange-Cranberry Muffins

european french russian breakfast main side drink sweet sour savory umami medium fast

Prep

21 min

Cook

30 min

Total

51 min

Ingredients (10)

4 cups all-purpose flour g

1 teaspoon salt g

1 teaspoon baking soda g

2 ½ cups fresh cranberries g

2 cups white sugar, divided g

1 large orange, zested and juiced, divided g

4 large eggs g

1 cup vegetable oil g

1 teaspoon vanilla extract g

2 cups sour cream g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.

Whisk flour, salt, and baking soda together in a bowl; set aside.

Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl; toss until cranberries are evenly coated. Set aside.

Beat eggs in a large separate bowl; gradually beat in remaining sugar while constantly beating. Slowly beat in oil while constantly beating; stir in vanilla. Stir in flour mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.

Divide batter among the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes, rotating tins after 20 minutes.