Description
Delightful Cranberry Orange Muffins are bursting with fresh citrus flavor and tart cranberries, made moist and tender with Greek yogurt. Perfect for a bright breakfast or a wholesome snack.
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
Other
- 1 cup fresh or frozen cranberries (chopped if large)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the Greek yogurt, freshly squeezed orange juice, orange zest, melted butter, eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, mixing gently until just combined. Be careful not to overmix the batter to keep the muffins tender. Then, fold in the cranberries gently.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18–22 minutes. Test for doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and butter with coconut oil or vegetable oil.
- Use fresh cranberries for a tart flavor, or frozen cranberries directly without thawing.
- Do not overmix the batter to avoid dense muffins; mix until ingredients are just combined.
- Store leftover muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
