Description
These Cranberry Orange Muffins are bursting with citrus flavor and studded with tart cranberries. Perfect for breakfast or a snack, these moist and tender muffins are a delightful treat any time of day.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (from about 1 orange)
Wet Ingredients:
- 3/4 cup fresh orange juice
- 1/2 cup plain Greek yogurt or sour cream
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
Add-ins:
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- Optional: coarse sugar for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin with liners or by greasing well.
- Mix dry ingredients: In a large bowl, combine flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and orange zest.
- Combine wet ingredients: In another bowl, mix orange juice, Greek yogurt, melted butter, eggs, and vanilla until smooth.
- Combine wet and dry: Pour wet ingredients into the dry mixture and stir until just combined. Fold in cranberries gently.
- Bake: Divide batter into muffin cups, top with coarse sugar if desired, and bake for 18–22 minutes until a toothpick comes out clean.
- Cool and serve: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For extra flavor, add 1/2 teaspoon almond extract or substitute buttermilk for Greek yogurt.
- These muffins freeze well—store in a freezer-safe bag for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
