When I think of fall and baking my first thoughts go to cranberry orange. I just think it such a fall scent and flavor and my family loves what I make with the combination. I just recently created a cranberry orange pecan oatmeal spiced cookie that I will be posting soon. First I need to come up with a much shorter name!
My first choice is to use fresh cranberries in the fall. Of course, you have to wait a little into fall to start seeing those hit the produce section of your local store. So many times in cookies I will use dried cranberries, but for the muffins, I prefer the fresh cranberries. I wouldn’t substitute dried in this recipe.
This recipe also creates a huge batch of muffins, usually around 32 regular sized. With this muffin recipe, you can use it as a base and experiment with different additives, such as blueberries or strawberries. Your imagination is the limit.
You can view the video at this link: https://youtu.be/pfSLLMd-onU
Cranberry Orange Muffins
- 2 cups butter melted
- 4 cups sugar
- 2 cups sour cream
- 8 eggs
- 2 tbsp vanilla
- 1 tbsp orange extract
- 8 cups flour
- 4 tsp baking soda
- 1 pkg cranberries fresh
- Combine butter, sugar, sour cream, eggs, vanilla and orange extract and mix till creamy texture.
- Mix flour and baking soda together and add it to the wet ingredients. Mix till combined.
- Add in fresh cranberries by folding them in by hand. Do not use a mixer for this.
- Bake on 350˚ for 20-25 minutes until done. Cool and enjoy!