Cranberry Orange Muffins
Festive Cranberry Orange Muffins. They are soft and buttery and use fresh cranberries. Fresh orange juice and orange zest add the perfect balance of flavor to these 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.