Jumbo Cranberry Citrus Muffins

Cheryl Gross


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 for her.

★★★★★ 1 vote
10 Min
30 Min


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2 c
all purpose flour
3/4 c
granulated sugar
1 Tbsp
baking powder
1/2 tsp
baking soda
1/2 tsp
1 box
instant lemon pudding mix
1 Tbsp
orange zest
1 c
dried cranberries
2/3 c
orange juice
1/3 c
1 tsp
orange extract
1/2 c
egg, slightly beaten
1/2 c
sour cream

How to Make Jumbo Cranberry Citrus Muffins


  • 1Preheat oven to 375 degrees.
    Grease a 6 ct jumbo muffin pan or line with muffin papers.
  • 2Put 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.
  • 3Mix dry ingredients together in a medium bowl. Add orange zest and mix well. Then, add drained cranberries and mix well.
  • 4Mix orange juice, milk, oil, egg, sour cream,and orange extract together in a large bowl.
  • 5Stir dry ingredients into the juice mixture. DO NOT OVER MIX! Then spoon batter into a greased or paper lined jumbo muffin tin.
  • 6Bake for 30 minutes, remove from oven to rack. Let stand for 5 minutes then remove muffins from pan to completely cool on rack.
    Makes 6 delicous muffins.

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