Ingredients

• 4 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2.5 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

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
2. 2 Whisk flour, salt, and baking soda together in a bowl; set aside.
3. 3 Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl; toss until cranberries are evenly coated. Set aside.
4. 4 Beat eggs in a large separate bowl; gradually beat in remaining sugar while constantly beating. Slowly beat in oil while constantly beating; stir in vanilla. Stir in flour mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
5. 5 Divide batter among the prepared muffin cups.
6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 30 minutes, rotating tins after 20 minutes.

Nutrition per serving