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Cranberry Orange Muffins close up showing inside cut of a single muffin

Partridgeberry Orange Muffins

Small cranberries or partridgeberries will give a tart pop to these fragrant orange citrus muffins with an optional drizzle of cinnamon glaze
Course Breakfast/Brunch
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 -15 muffins
Author Barry C. Parsons


For the Muffins

  • 2 ½ cups flour
  • ¾ cup white sugar
  • 4 teaspoons baking powder
  • ½ tsp salt1/3 cup vegetable oil
  • Zest of one large orange or 2 small
  • 1/3 cup sour cream
  • 1 cup milk
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 cups fresh or frozen partridgeberries or small cranberries

For the Cinnamon Glaze

  • 1 cup icing sugar
  • 1 tsp ground cinnamon
  • 1-2 tbsp milk


To make the muffins

  1. In a large bowl sift together the flour, sugar baking powder and salt.
  2. In a separate bowl whisk together the oil, orange zest, sour cream,milk, eggs and vanilla until well combined.
  3. Add the mixture to the dry ingredients and fold in well.
  4. During the last few turns of folding add the berries.
  5. Do not over mix your batter or your finished muffin texture will be too heavy and dense. Mix only enough to incorporate the dry ingredients.
  6. Spoon batter into greased or paper lined muffin tins
  7. Bake at 350 degrees F for 25-35 minutes until a wooden toothpick inserted in the center comes out clean. Baking times will vary widely depending upon the size of your muffin tins and if you are using frozen berries or not. The toothpick test is the best way to determine if they are fully baked.
  8. Cool on a wire rack.

For the Cinnamon Glaze

  1. Sift together the icing sugar and cinnamon.
  2. Add enough milk to bring the glaze to a thick but pourable consistency.
  3. Drizzle over baked cooled muffins. They can still be a little warm if you prefer.