Jumbo Cranberry Citrus Muffins

Name: Jumbo Cranberry Citrus Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 2 c all-purpose flour; 3/4 c granulated sugar; 1 Tbsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 box instant lemon pudding mix, 3.4 oz; 1 Tbsp orange zest; 1 c dried cranberries; 2/3 c orange juice; 1/3 c milk; 1 tsp orange extract; 1/2 c canola oil; 1 egg, slightly beaten; 1/2 c sour cream

By Cheryl Gross
@clgross1

My mother eats a muffin every day for breakfast and I have come up with several different kinds for her but this is her favorite kind that I have made.

Rating:

★★★★★ 1 vote5

Comments:

10 Comments

Serves:

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

2 c

all-purpose flour
3/4 c

granulated sugar
1 Tbsp

baking powder
1/2 tsp

baking soda
1/2 tsp

salt
1 box

instant lemon pudding mix, 3.4 oz
1 Tbsp

orange zest
1 c

dried cranberries
2/3 c

orange juice
1/3 c

milk
1 tsp

orange extract
1/2 c

canola oil
1

egg, slightly beaten
1/2 c

sour cream
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How to Make Jumbo Cranberry Citrus Muffins

Step-by-Step

Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
Microwave for 1 minute, stir, microwave for another minute.
Then pour into a strainer to drain.
Mix dry ingredients together in a medium bowl.
Add orange zest and mix well.
Then, add drained cranberries and mix well.
Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
Then spoon batter into a greased or paper-lined jumbo muffin tin.
Bake for 30 minutes. Remove from oven to rack.
Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.