Jumbo Orange-Cranberry Muffins
Course: BreadCuisine: EuropeanPrep Time
15 mins
Cook Time
30
minutesTotal Time
45
minutesServings
12
Yield
12 jumbo muffins
Ingredients
4 cups — all-purpose flour
1 teaspoon — salt
1 teaspoon — baking soda
2 ½ cups — fresh cranberries
2 cups — white sugar, divided
1 large — orange, zested and juiced, divided
4 large — eggs
1 cup — vegetable oil
1 teaspoon — vanilla extract
2 cups — sour cream
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
- Stir flour, salt, and baking soda together in a bowl.
- Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
- Beat eggs in a large separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
- Scoop batter evenly into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.
Source:
