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
Scale
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
