Description
These Cranberry Orange Muffins are bright, tart, and tender—perfect for breakfast, snacking, or sharing. With orange zest, Greek yogurt, and juicy cranberries, they’re quick to make and freezer-friendly for year-round enjoyment.
Ingredients
- 2 cups all-purpose flour (or gluten-free all-purpose flour)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Zest of 1 orange
- 2 tablespoons fresh orange juice
- 2 large eggs, room temperature
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 cup plain Greek yogurt (or sour cream)
- 1/2 cup unsalted butter, melted (or coconut oil)
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries
Instructions
- Preheat oven to 400°F (200°C) and grease or line a 12-cup muffin tin. Prepare orange zest and juice.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and orange zest.
- In a large bowl, whisk the eggs, then mix in white sugar, brown sugar, Greek yogurt, orange juice, melted butter, and vanilla extract until smooth.
- Gently fold the dry ingredients into the wet until just combined. Then fold in cranberries.
- Divide batter evenly among muffin cups. Bake for 18–20 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen cranberries straight from the freezer—no need to thaw.
- Add chopped nuts, white chocolate chips, or banana for variation.
- Make mini muffins by reducing bake time to 12–14 minutes.
- Use a gluten-free all-purpose flour blend to make this recipe gluten-free.
- Muffins freeze well for up to 2 months—perfect for make-ahead breakfasts.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
