Jumbo Cranberry Citrus Muffins

2
Cheryl Gross

By
@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 vote

Comments:
Serves:
6
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

How to Make Jumbo Cranberry Citrus Muffins

Step-by-Step

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

Printable Recipe Card

About Jumbo Cranberry Citrus Muffins

Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy




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