Ingredients
12
12 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 12 servings
- Calories: 567
- Carbohydrate: 72g
- Fat: 29g
- Fiber: 3g
- Protein: 8g
- Sugar: 36g
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