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
