These Cranberry Orange Muffins with Greek Yogurt are a delightful treat perfect for breakfast, brunch, or an afternoon snack. With the tangy sweetness of fresh cranberries and the bright citrus zest of orange, these muffins are moist, fluffy, and bursting with flavor.
Why You’ll Love This Recipe
It’s a healthier twist with Greek yogurt adding creaminess and protein.
The combination of tart cranberries and sweet orange zest is irresistible.
Perfect for holiday mornings or any day you want a special treat.
Easy to make with simple pantry staples.
Customizable with your favorite variations like nuts or spices.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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
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
1 cup fresh or frozen cranberries (chopped if large)
Directions
Preheat the Oven: Set the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Combine the Wet Ingredients: In a separate bowl, whisk the Greek yogurt, orange juice, orange zest, melted butter, eggs, and vanilla extract until smooth.
Mix Together: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to keep the muffins tender. Gently fold in the cranberries.
Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake: Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Enjoy: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: Makes 12 muffins
Prep Time: 10 minutes
Cook Time: 18-22 minutes
Total Time: About 30-35 minutes
Variations
Add nuts: Fold in 1/4 cup of chopped walnuts or pecans for a nutty crunch.
Spices: A pinch of cinnamon or nutmeg can add warmth to the flavor profile.
Dried cranberries: Use dried cranberries if fresh or frozen ones aren’t available, but soak them in warm water for 10 minutes beforehand.
Glaze it up: Drizzle a simple orange glaze made with powdered sugar and orange juice for an extra touch of sweetness.
Make it dairy-free: Substitute Greek yogurt with a dairy-free alternative like coconut yogurt.
Storage and Reheating
Room temperature: Store the muffins in an airtight container for up to 2 days.
Refrigerator: Extend freshness by storing them in the fridge for up to 5 days.
Freezer: These muffins freeze beautifully for up to 3 months. Wrap each muffin individually and place them in a freezer-safe bag.
Reheating: Warm in the microwave for 15-20 seconds or in a 300°F (150°C) oven for 5-7 minutes.
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FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work wonderfully in this recipe. You don’t need to thaw them; just fold them into the batter as-is.
What can I use as a substitute for Greek yogurt?
You can use sour cream or a dairy-free yogurt alternative for a similar texture and flavor.
How do I prevent the cranberries from sinking?
Toss the cranberries in a little flour before folding them into the batter. This helps to keep them evenly distributed.
Can I make these muffins gluten-free?
Absolutely! Replace the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results.
Can I double this recipe?
Yes, you can easily double the ingredients to make 24 muffins. Just ensure you have enough muffin tins and adjust baking time slightly if needed.
Conclusion
These Cranberry Orange Muffins with Greek Yogurt are a delightful way to brighten any morning. They’re moist, flavorful, and easy to prepare, making them a go-to recipe for any occasion. With options to customize and the convenience of storing them for later, they’re a must-have in my baking repertoire. Give them a try—I’m sure you’ll love them as much as I do.
📖 Recipe:
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Cranberry Orange Muffins with Greek Yogurt
- Total Time: 30–35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
Brighten your mornings with Cranberry Orange Muffins made with Greek yogurt. Bursting with tart cranberries and zesty orange flavor, these moist and fluffy muffins are a perfect treat for breakfast or brunch.
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
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
1 cup fresh or frozen cranberries (chopped if large)
Instructions
- Preheat the Oven: Set oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- Prepare Dry Ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix Wet Ingredients: In another bowl, whisk Greek yogurt, orange juice, orange zest, melted butter, eggs, and vanilla extract until smooth.
- Combine: Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing. Fold in the cranberries gently.
- Fill Muffin Cups: Divide batter evenly into prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toss cranberries in a bit of flour to prevent sinking in the batter.
To make these muffins dairy-free, substitute Greek yogurt with coconut or almond-based yogurt.
For extra sweetness, drizzle with an orange glaze made from powdered sugar and orange juice.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
