Jumbo Cranberry Citrus Muffins

These cranberry orange muffins will be a delicious treat to wake up to. They're bursting with citrus flavor. Perfectly sweet, with little bits of tart cranberries throughout, these muffins are just as good as anything you'd find at a bakery

Serves:6
Prep:10 Min
Cook:30 Min

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

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