There is something utterly delightful about the burst of tart cranberries combined with the bright, zesty notes of orange in these Cranberry Orange Muffins with Greek Yogurt Recipe. They strike the perfect balance between moist and fluffy, with a tender crumb that feels light and satisfying. Whether you’re looking for a bright start to your morning or a cozy mid-afternoon treat, these muffins bring a refreshing twist that will have you reaching for one after another. Plus, the addition of creamy Greek yogurt adds a subtle tang and richness that elevates this recipe to a whole new level of yum.
Ingredients You’ll Need
Gathering these ingredients is super straightforward, but each one plays a crucial role in creating the perfect texture, flavor, and color for your muffins. From the zingy orange zest to the wholesome Greek yogurt, every ingredient has a job to brighten your day.
- 1 3/4 cups all-purpose flour (or gluten-free flour blend): This forms the base of your muffins, providing structure and a tender crumb.
- 1/2 cup granulated sugar: Adds just the right amount of sweetness to balance the tart cranberries.
- 1 tsp baking powder: Helps your muffins rise beautifully and be fluffy.
- 1/2 tsp baking soda: Works with the yogurt and orange juice to give lift and lightness.
- 1/4 tsp salt: Enhances all the flavors and balances sweetness.
- 1/2 cup plain Greek yogurt: This is the star ingredient that adds moistness, protein, and a lovely tang.
- 1/3 cup freshly squeezed orange juice: Packs in fresh citrus flavor and moisture.
- Zest of 1 orange: Intensifies that lovely orange aroma and brightens each bite.
- 1/4 cup melted butter (or neutral oil): Adds richness and tenderness to the muffins.
- 2 large eggs: Bind everything together and contribute to the muffins’ fluffiness.
- 1 tsp vanilla extract: Provides a warm, sweet aroma that complements the citrus and cranberries.
- 1 cup fresh or frozen cranberries (chopped if large): Bursts of tartness and vibrant color throughout.
How to Make Cranberry Orange Muffins with Greek Yogurt Recipe
Step 1: Preheat Your Oven
Set your oven to 375°F (190°C). Line a muffin tin with paper liners or give it a light greasing. This ensures your muffins won’t stick and they will bake evenly with a golden top.
Step 2: Whisk the Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisking these dry ingredients ahead ensures everything is evenly distributed for a uniform rise and texture in your muffins.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the Greek yogurt, freshly squeezed orange juice, orange zest, melted butter, eggs, and vanilla extract. Mixing these wet ingredients thoroughly creates a smooth, flavorful base that brings your muffins to life.
Step 4: Combine Wet and Dry Mixtures
Gently pour the wet ingredients into the dry ingredients and stir just until they come together. Be careful not to overmix; a few lumps are perfectly fine to keep your muffins tender. Then fold in the cranberries delicately to avoid breaking them up, so each bite stays beautifully tart and juicy.
Step 5: Fill the Muffin Tin
Evenly divide the batter among your prepared muffin cups, filling each about three-quarters full to give your muffins room to rise without overflowing.
Step 6: Bake to Perfection
Pop the muffins into your preheated oven and bake for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean. This step is crucial to achieve that perfectly tender but fully cooked crumb.
Step 7: Cool Before Enjoying
Allow the muffins to rest in the pan for 5 minutes before transferring them to a wire rack. Cooling them completely helps set their structure and prevents sogginess, making each muffin delightfully light and fluffy.
How to Serve Cranberry Orange Muffins with Greek Yogurt Recipe
Garnishes
While these muffins are wonderful on their own, a light brush of honey or a dusting of powdered sugar can add a lovely finishing touch. For an extra burst of citrus, a sprinkle of extra orange zest on top right after baking adds a fresh aroma that’s simply irresistible.
Side Dishes
Pair these muffins with a simple dollop of Greek yogurt or cream cheese on the side for a creamy contrast. They also go beautifully with a hot cup of herbal tea or freshly brewed coffee, making breakfast or snack time feel special.
Creative Ways to Present
Serve the muffins in a charming basket lined with a colorful napkin for brunch guests, or create a mini muffin tower by stacking them on a pretty cake stand. You can even slice them in half and spread a little orange marmalade inside to surprise your loved ones with an extra citrus zing.
Make Ahead and Storage
Storing Leftovers
Let your muffins cool completely and store them in an airtight container at room temperature. They’ll stay fresh and moist for up to 3 days, ready to brighten your breakfasts or snacks whenever you need a pick-me-up.
Freezing
If you want to make these ahead of time, they freeze beautifully. Wrap individual muffins in plastic wrap and place them in a freezer-safe bag or container. They can be frozen for up to 2 months, so you always have a tasty treat on hand.
Reheating
When you’re ready to enjoy a frozen muffin, just thaw it at room temperature or warm it gently in the microwave for about 20 seconds. This refreshes the moist texture and makes it taste like it just came out of the oven.
FAQs
Can I use frozen cranberries instead of fresh?
Absolutely! Frozen cranberries work just fine and make this recipe easy year-round. Just be sure to fold them in gently while still frozen to avoid turning the batter purple.
What can I substitute for Greek yogurt?
If you don’t have Greek yogurt on hand, sour cream or buttermilk can be good alternatives. They provide a similar tang and moisture, but the texture may be slightly different.
Is it possible to make these muffins dairy-free?
Yes! Replace the Greek yogurt with a dairy-free yogurt and swap butter for a neutral oil like coconut or vegetable oil. This keeps the muffins moist and delicious without dairy.
How can I make these muffins more sweet?
If you prefer sweeter muffins, you can increase the sugar by a couple of tablespoons or add a topping of streusel before baking for added sweetness and crunch.
Can I double this Cranberry Orange Muffins with Greek Yogurt Recipe?
For sure! Just double all the ingredients and bake the muffins in batches or use multiple muffin tins. Just watch the baking time closely, as it might vary slightly with the amount of batter.
Final Thoughts
There’s something truly special about Cranberry Orange Muffins with Greek Yogurt Recipe that makes mornings brighter and snack times sweeter. They’re easy to make, bursting with fresh flavors, and tender to the last crumb. I can’t recommend enough giving this recipe a try—it’s a guaranteed crowd-pleaser that will become one of your favorite go-to muffins for any occasion.
Print
Cranberry Orange Muffins with Greek Yogurt Recipe
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in the vibrant flavors of these Cranberry Orange Muffins made with creamy Greek yogurt for added moisture and tang. Bursting with fresh cranberries and zesty orange, these muffins are perfect for a festive breakfast or a sweet snack anytime.
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup plain Greek yogurt
- 1/3 cup orange juice (freshly squeezed)
- Zest of 1 orange
- 1/4 cup melted butter (or neutral oil)
- 2 large eggs
- 1 tsp vanilla extract
Fruit
- 1 cup fresh or frozen cranberries (chopped if large)
Instructions
- Preheat the Oven: Set the oven temperature to 375°F (190°C). Prepare a muffin tin by lining with paper liners or greasing lightly to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt ensuring they are evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the Greek yogurt, freshly squeezed orange juice, orange zest, melted butter, eggs, and vanilla extract until the mixture is smooth and well blended.
- Combine: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. It’s important not to overmix to keep the muffins light and tender. Fold in the cranberries carefully.
- Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about three-quarters full for optimal rise.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes. Use a toothpick to check doneness by inserting it in the center of a muffin; it should come out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely, which helps maintain their texture.
Notes
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and use oil instead of butter.
- Frozen cranberries can be used; no need to thaw but toss in a bit of flour to prevent sinking.
- Do not overmix the batter to avoid dense muffins — a few lumps are okay.
- Orange zest enhances the flavor, so use fresh zest for best results.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
