Bright, zesty, and bursting with juicy berries, these Cranberry Orange Muffins with Greek Yogurt are the ultimate morning treat for anyone who wants their breakfast to taste like pure sunshine. Each bite delivers the sweet-tart pop of cranberries, the fragrant lift of fresh orange zest, and a perfectly moist crumb thanks to creamy Greek yogurt. Whether you’re baking these for a cozy weekend brunch or as a wholesome snack for the week ahead, this recipe will quickly become a cherished favorite in your kitchen.

Cranberry Orange Muffins with Greek Yogurt Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how such simple, everyday ingredients can create something so vibrantly delicious. Each element here plays a starring role, contributing to the irresistible flavor, tender texture, and eye-catching color of these Cranberry Orange Muffins with Greek Yogurt.

All-purpose flour: The classic base that gives your muffins structure and a soft crumb.
Baking powder: Lifts the muffins, making them perfectly fluffy and light.
Baking soda: Works alongside the yogurt and orange juice to add extra rise and tenderness.
Salt: Balances the sweetness and enhances all the other flavors.
Granulated sugar: Provides just the right amount of sweetness to complement the tart cranberries.
Brown sugar: Adds a touch of caramel-like richness and depth.
Orange zest: Packs in bright, citrusy fragrance—don’t skip it!
Large eggs: Bind everything together and contribute to that golden color.
Plain Greek yogurt: The secret to ultra-moist muffins with a slight tang.
Fresh orange juice: Intensifies the citrus notes while keeping the crumb tender.
Vegetable oil: Ensures your muffins are moist and soft even after a day or two.
Vanilla extract: Adds warmth and rounds out the flavors beautifully.
Fresh or frozen cranberries: Give a juicy, tart burst in every bite—no need to thaw if using frozen!
Coarse sugar for topping (optional): Sprinkled on top for a delightful, bakery-style crunch.

How to Make Cranberry Orange Muffins with Greek Yogurt

Step 1: Prep Your Oven and Muffin Tin

Start by preheating your oven to 375°F. Line a standard 12-cup muffin pan with paper liners or give each cup a light mist of nonstick spray. This ensures your Cranberry Orange Muffins with Greek Yogurt will release easily and bake up with beautiful, even tops.

Step 2: Combine the Dry Ingredients

Grab a large mixing bowl and whisk together the flour, baking powder, baking soda, and salt. This quick step guarantees your leavening agents are evenly distributed, so every muffin rises just right.

Step 3: Infuse Sugar with Orange Zest

In another bowl, add the granulated sugar, brown sugar, and fresh orange zest. Use your fingertips to rub the zest into the sugars until everything is fragrant and slightly moist. This simple trick releases the essential oils from the zest, infusing your muffins with more citrusy flavor than you’d ever get from just juice alone!

Step 4: Whisk in Wet Ingredients

To your citrus-scented sugar, add the eggs, Greek yogurt, orange juice, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well combined. The Greek yogurt is the real hero here, bringing moisture and a subtle tang to the batter.

Step 5: Gently Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl with your dry ingredients. Stir gently with a spatula or wooden spoon until just combined—stop as soon as you see the last streaks of flour disappear. Overmixing will make your Cranberry Orange Muffins with Greek Yogurt dense, so a light touch is key.

Step 6: Fold in the Cranberries

Toss in your fresh or frozen cranberries and fold them into the batter. If using frozen cranberries, there’s no need to thaw them—just add straight from the freezer. This keeps the batter cool and helps prevent the berries from bleeding into the muffins.

Step 7: Fill Muffin Cups and Top

Divide the batter evenly among the prepared muffin cups. For a bakery-worthy finish, sprinkle a pinch of coarse sugar on each muffin. This step is optional but adds a delightful crunch and sparkle to your Cranberry Orange Muffins with Greek Yogurt.

Step 8: Bake to Perfection

Slide your muffin tin into the oven and bake for 18 to 22 minutes. You’ll know they’re done when the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Try to resist sneaking one while they’re still warm—though I’ll admit, it’s practically impossible!

How to Serve Cranberry Orange Muffins with Greek Yogurt

Garnishes

For an extra pop of color and flavor, sprinkle a little extra orange zest or a dusting of powdered sugar over the cooled muffins. If you’re feeling fancy, a few candied orange peels or a dollop of whipped Greek yogurt add a festive touch that makes these Cranberry Orange Muffins with Greek Yogurt truly special.

Side Dishes

Pair your muffins with a mug of hot coffee or a tall glass of fresh orange juice for the ultimate breakfast experience. They’re also lovely alongside a simple fruit salad or a creamy Greek yogurt parfait—just the thing for a leisurely brunch spread.

Creative Ways to Present

These muffins look (and taste!) spectacular when arranged in a basket lined with a colorful napkin. For a fun twist, serve them split and toasted with a swipe of honey butter or orange marmalade. If you’re packing breakfast for on-the-go, wrap each muffin in parchment for a charming, bakery-inspired feel.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store your Cranberry Orange Muffins with Greek Yogurt in an airtight container at room temperature for up to three days. They stay moist and flavorful, thanks to the Greek yogurt, and are just as tasty on day three as they are fresh from the oven.

Freezing

These muffins freeze like a dream! Arrange cooled muffins in a single layer in a freezer-safe bag or container. Freeze for up to three months. When you’re ready to enjoy, simply thaw at room temperature or pop one in the microwave for a quick treat.

Reheating

To bring that just-baked warmth back, microwave a muffin for 10 to 15 seconds, or heat in a 300°F oven for about 5 minutes. This refreshes the crumb and brings out the bright citrus aroma all over again.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! If fresh or frozen cranberries aren’t available, substitute with 3/4 cup dried cranberries. For best results, soak them briefly in a bit of orange juice to plump them up before folding them into the batter.

What kind of Greek yogurt works best?

Plain, full-fat or low-fat Greek yogurt both work beautifully in this recipe. Avoid flavored yogurts, as they can add extra sugar and alter the taste of your Cranberry Orange Muffins with Greek Yogurt.

Can I make these muffins gluten-free?

Yes! Swap the all-purpose flour for your favorite cup-for-cup gluten-free baking blend. Make sure your baking powder and baking soda are also gluten-free, and follow the rest of the recipe as written.

How do I keep the cranberries from sinking?

Tossing the cranberries with a tablespoon of flour before folding into the batter can help keep them suspended throughout the muffins, ensuring a burst of fruit in every bite.

Can I add nuts or other mix-ins?

Definitely! Chopped walnuts or pecans add a lovely crunch, and white chocolate chips are a fun, sweet addition. Just fold in about half a cup of your favorite mix-ins with the cranberries.

Final Thoughts

If you’re searching for a bakery-worthy breakfast you can whip up at home, Cranberry Orange Muffins with Greek Yogurt are the answer. Their bright citrus flavor and pillowy texture will win you over in just one bite. I hope you’ll give this recipe a try and share the joy (and maybe a muffin or two) with someone you love!

Cranberry Orange Muffins with Greek Yogurt Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 21 reviews

Author: Emma
Total Time: 35 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

Delight in these moist and tangy Cranberry Orange Muffins made with creamy Greek yogurt for a healthy twist. Bursting with fresh cranberries and zesty orange flavor, these breakfast muffins are perfect for any time of day and offer a balanced combination of sweetness and citrus freshness.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

½ cup granulated sugar
¼ cup brown sugar
1 tablespoon orange zest (from 1 large orange)
2 large eggs
¾ cup plain Greek yogurt
¼ cup fresh orange juice
½ cup vegetable oil
1 teaspoon vanilla extract

Mix-Ins and Topping

1½ cups fresh or frozen cranberries (if frozen, do not thaw)
Coarse sugar for topping (optional)

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Instructions

Prepare the Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Combine Sugars and Orange Zest: In a separate bowl, whisk the granulated sugar, brown sugar, and orange zest until the mixture is fragrant and evenly mixed.
Add Wet Ingredients: To the sugar and zest mixture, add the eggs, plain Greek yogurt, fresh orange juice, vegetable oil, and vanilla extract. Whisk until the batter is smooth and homogenous.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Take care not to overmix to maintain muffin tenderness.
Fold in Cranberries: Gently fold in the fresh or frozen cranberries, ensuring even distribution without breaking the berries.
Fill Muffin Cups and Add Topping: Evenly divide the batter among the prepared muffin cups. Optionally, sprinkle the tops with coarse sugar for a crunchy, sweet finish.
Bake: Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are thoroughly baked.
Cool Muffins: Allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before serving.

Notes

You can substitute dried cranberries if fresh or frozen are not available—use ¾ cup and soak them briefly in orange juice to rehydrate and plump before adding.
For an extra citrus punch, add a few drops of orange extract to the wet ingredients along with the vanilla extract.
Do not overmix the batter to ensure the muffins remain light and tender.
Coarse sugar topping is optional but adds a delightful crunch and sweetness.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American