Cranberry Orange Muffins

Name: Cranberry Orange Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12 muffins
Ingredients: 1 1/2 cups fresh or frozen cranberries; 2 cups white whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; 1/4 cup avocado oil; 1/2 cup maple syrup; 2 eggs; 1 cup plain greek yogurt; 1 1/2 teaspoons vanilla extract; 1 tablespoon orange zest; 1/4 cup chopped toasted pecans; coarse sugar

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Prep Time
15 mins
Cook Time
15 mins
Total Time
33 mins
Servings
12 muffins
Calories
175 kcal
Course
Bread, Baked Goods
Cuisine
American

Cranberry Orange Muffins

Lindsey Herring

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Classic Cranberry Orange Muffins are tender, light, and loaded with cranberries, fresh orange zest, and cinnamon.

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Ingredients

Servings

1 1/2 cups fresh or frozen cranberries chopped (you can also use a food processor and pulse them for 10-15 seconds.)
2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup avocado oil, or other neutral tasting oil
1/2 cup maple syrup
2 eggs
1 cup plain greek yogurt
1 1/2 teaspoons vanilla extract
1 tablespoon orange zest
1/4 cup chopped toasted pecans, optional
coarse sugar turbinado sugar for sprinkling on top

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Instructions

Preheat oven to 400° F. and line a standard 12 cup muffin pan with parchment paper liners.
In a large bowl whisk together the eggs, oil, maple syrup, Greek yogurt, vanilla, and orange zest.
In a second bowl whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Pour the dry ingredients in with the wet and use a rubber spatula to fold everything together. Be careful not to over mix the batter.
Add the chopped cranberries and pecans into the batter and gently fold them in. Divide the batter evenly into the lined muffin pan then sprinkle the tops with coarse sugar.
Bake the muffins on the middle rack of the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached. Remove the muffins from the pan and let the muffins cool on a wire cooling rack.

Nutrition Information

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Calories 175kcal (9%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 5g Cholesterol 32mg (11%) Sodium 202mg (8%) Fiber 3g (12%) Sugar 10g (20%)