These cranberry muffins tick all the boxes for flavor, texture, and ease of preparation. Sour cream gives them a soft texture and adds flavor, while the cinnamon and cardamom add warmth and enhance the orange flavors. They are wonderful, fragrant muffins that are especially nice for the holidays. Cranberries are seasonal, but you can probably find them frozen year-round. You can also buy a few extra bags in the late fall and freeze them for future bakes.
Ingredients
- Cranberries: Use fresh cranberries or frozen cranberries that have been thawed and patted with paper towels to remove excess moisture.
- Flour: All-purpose works best in this recipe.
- Sugar: I use granulated, but use a mixture of granulated and brown sugar if you like.
- Oranges: Zest and juice 2 oranges. You’ll use about 1 tablespoon of zest for the batter and 1 teaspoon for the glaze. And you’ll need 6 or 7 tablespoons of juice—4 for the batter and 2 to 3 for the glaze.
- Cinnamon: Adds warmth to the flavors.
- Cardamom: Adds warmth and mild citrus flavor.
- Pecans: Use chopped pecans, and check to make sure they are not old. Rancid nuts will ruin your muffins. Toast them in a dry skillet for extra nutty flavor.
Variations
Spices: Replace the cardamom with extra cinnamon or use a blend like pumpkin pie spice or apple pie spice.
Orange: Skip the orange, and add more spice flavor, or add 1/2 teaspoon of almond flavoring along with the vanilla.
Nuts: Use walnuts instead of pecans.
Topping: Top the muffins with a sprinkle of cinnamon sugar just before baking.
Related
You might want to try a few more of our cranberry recipes. This cranberry apple pie is always a hit, or you could bake cranberry quick bread. This cranberry walnut yeast bread is fabulous for turkey sandwiches. Our apple cider cranberry sauce is an easy recipe and a great side to serve with a holiday meal.
PrintCranberry Muffins
Get ready for the holidays with these mouthwatering cranberry muffins. Made with fresh or frozen cranberries and a sweet orange glaze, they’re a festive treat!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Muffins
- Method: Bake
- Cuisine: American
Ingredients
Muffins
- 1/2 cup butter (softened)
- 3/4 cup granulated sugar
- 2 large eggs (room temperature)
- 1/2 cup sour cream (full fat)
- 2 teaspoons pure vanilla extract
- 1 tablespoon orange zest
- 1 3/4 cups (220 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1/2 teaspoon salt
- 4 tablespoons orange juice
- 1 1/2 cups cranberries fresh or frozen (thawed and patted dry)
- 1/2 cup toasted chopped pecans
Glaze
- 1 1/2 cups confectioners’ sugar
- 2 to 3 tablespoons orange juice (or enough for desired consistency)
Instructions
- Heat the oven to 400 F and line a muffin tin with parchment paper liners.
- Combine the flour, baking powder, baking soda, salt, cinnamon, and cardamom in a bowl; whisk to blend.
- Combine the butter and sugar in a mixing bowl and beat with an electric mixer for 2 to 3 minutes or until smooth and creamy. Add the eggs, one at a time, then the sour cream and vanilla. Add the orange zest, dry ingredients, and 4 tablespoons of orange juice with the mixer on low. Mix just until combined. Use a spatula to fold in the cranberries and pecans.
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- Fill greased or parchment paper-lined muffin cups until full. Bake in the preheated oven for 5 minutes, then reduce to 350 F and continue baking for 18 to 22 minutes or until a toothpick inserted into a muffin comes out clean.
- Remove the muffins from the pan to a rack to cool completely.
- Combine the glaze ingredients and drizzle over the muffins.
 
