Jumbo Orange-Cranberry Muffins
Description
These jumbo orange-cranberry muffins provide a tangy, sweet twist on an old favorite, and they're easy to make.
Ingredients
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4 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon baking soda
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2 1/2 cups fresh cranberries
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2 cups white sugar, divided
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1 large orange, zested and juiced, divided
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4 large eggs
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1 cup vegetable oil
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1 teaspoon vanilla extract
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2 cups sour cream
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
2
Whisk flour, salt, and baking soda together in a bowl; set aside.
3
Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl; toss until cranberries are evenly coated. Set aside.
4
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.
5
Divide batter among the prepared muffin cups.
6
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes, rotating tins after 20 minutes.