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)
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
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 13g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
