Cranberry Orange Muffins are soft, buttery and use fresh cranberries. Fresh orange juice and orange zest add the perfect balance of flavor to these muffins.
Cranberries are such an underrated flavor of fall season and the holidays. We all include them on our Thanksgiving dinner menu, but baking with them is so much fun! They add the perfect color and burst of flavor in each bite. I used maple syrup for this recipe and white whole wheat flour, so they are perfect for a quick breakfast, brunch, and will freeze really well, that’s if any are left!
These muffins are simple and easy and use very few and basic ingredients. These muffins are healthy enough for breakfast and will be great paired with coffee or tea. They dont have artificial sugar, except the little sugar that I used for coating of the cranberries.
Cranberries and orange are a perfect match! This recipe can also be made into a loaf pan, if you dont want muffins or even a bundt cake. I used white whole wheat flour instead of all-purpose flour to keep them as healthy as possible. This flour adds a perfect texture to these muffins. The yogurt helps to keep them moist and the orange zest adds that extra orange flavor.
Notes:
- Butter, eggs, and yogurt need to be at room temperature for any baking recipes.
- You can substitute frozen cranberries for the fresh, but fresh are just better!
- You can use plain Greek yogurt in place of the plain yogurt, just use ¾ cup instead of 1 cup.
- You can add chocolate chips or even nuts to this recipe.
- You can also add a streusel. Just mix some brown sugar and cinnamon and add to the muffins before placing them in the oven.
- You can substitute honey for the maple syrup.
- These muffins will stay fresh in the refrigerator for up to seven days or in the freezer for up to three months.
Cranberry Orange Muffins
Ingredients
- ½ cup softened unsalted butter
- 2 large eggs
- ½ cup maple syrup
- ¼ cup plain yogurt
- 2 tsp pure vanilla extract
- 2 tablespoon orange juice
- 1 tablespoon orange zest
- 1 teaspoon baking soda
- 2 teaspoon baking powder
- 2 cup white whole wheat flour
- 1 cup cranberries
- 2 tablespoon granulated sugar
Instructions
- Preheat oven to 375 degrees F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a medium bowl using a handheld or stand mixer (using the paddle attachment) beat the butter on high speed until smooth and creamy.
- Add the eggs, maple syrup, yogurt, vanilla extract, and orange juice and beat until mixed, about 2-3 minutes. Scrape down the sides as needed.
- In a separate bowl, add flour, baking soda and baking powder and mix together and add half of the flour mixture to the batter and mix on low speed. Add the remaining of the mixture and mix until well combined. Add the orange zest and mix.
- In a small bowl, add the cranberries and granulated sugar and make sure all are well coated with sugar. Fold in the cranberries with spatula into the batter.
- Spoon batter into prepared muffin pan and transfer to the preheated oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.