Step 1 of 12
Cranberry Orange Muffins
Preheat the oven to 425°F.
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Step 2 of 12
Cranberry Orange Muffins
Line a 12-cavity muffin pan with muffin/cupcake liners.
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Step 3 of 12
Cranberry Orange Muffins
In large mixing bowl, use a hand mixer to cream together the butter, granulated sugar, brown sugar, and vanilla extract on medium-high speed until smooth and combined, for 1-2 minutes.
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Step 4 of 12
Cranberry Orange Muffins
Add the eggs and beat for a minute longer, until the mixture is pale and fluffy. Add the sour cream, milk, orange juice, and orange zest. Continue to beat until fully incorporated, scraping down the sides of the bowl with a rubber spatula.
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Step 5 of 12
Cranberry Orange Muffins
Add the flour, baking powder, baking soda, cinnamon, allspice, and salt to the bowl. Beat the mixture on medium-low speed, scraping down the sides of the bowl with a rubber spatula as needed, until just combined. Do not over-mix.
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Step 6 of 12
Cranberry Orange Muffins
Finely chop the walnuts, and coarsely chop the cranberries.
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Step 7 of 12
Cranberry Orange Muffins
Add the cranberries and walnuts to the mixing bowl. Use a rubber spatula to fold them into the batter until they are well distributed.
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Step 8 of 12
Cranberry Orange Muffins
Spoon an even amount of batter into each muffin liner.
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Step 9 of 12
Cranberry Orange Muffins
Bake the muffins on middle rack of oven for 5 minutes.
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Step 10 of 12
Cranberry Orange Muffins
Reduce the oven temperature to 350°F. Continue baking until a toothpick inserted in the center of a muffin comes out clean, 14-16 minutes.
PRO TIP Have an older oven? Rotate the pan halfway through the cook time for a more evenly baked batch - the back of the oven often runs hot.
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Step 11 of 12
Cranberry Orange Muffins
Check to see that muffins are done. Remove from oven or add time as needed.
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Step 12 of 12
Cranberry Orange Muffins
Allow the muffins to cool in the pan for 5 minutes before removing and serving. Store leftovers in an airtight container at room temperature for 2 days, or refrigerate for 3 days.