These muffins are the perfect combination of orange and cranberry. They're sweet but not too sweet. We made most of the recipe in a mini muffin pan which made them even more fun to eat.
Cranberry Orange Muffins
Make 12 standard muffins or a whole bunch of mini muffins
1 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 tbsp flax seed ground
1/2 teaspoon salt
1 cup sugar (slightly less)
1 teaspoon finely grated orange zest
1/4 cup oil
1 1/4 cups sour cream
3/4 cup dried cranberries
juice of half an orange
To make the muffins: Preheat the oven 350 degrees. Grease a muffin pan; set aside.
Combine the flour, baking powder, and salt in a medium bowl; set aside.
In a large bowl, whisk the egg until combined, about 20 seconds. Add the sugar and whisk until the mixture is thick and thoroughly combined. Stir int he orange zest until evenly distributed. Slowly whisk the butter into the mixture until combined. Add half the sour cream, whisking until just combined, repeat with the remaining sour cream.
Add the flour to the sour cream mixture and fold with a spatula until the batter comes together. Add the cranberries and continue folding the mixture until the berries are evenly distributed (do not over-mix).
Evenly divide the batter in between the cups of the muffin pan (about 2 1/2 tablespoons of batter per cup). Bake for 20-23 minutes, or until light golden brown in color, and a toothpick inserted in the center comes out clean. Transfer the muffins to a wire cooling rack and allow to cool.