Cranberry Orange Muffins
User Reviews
5.0
12 reviews
Excellent
Cranberry Orange Muffins
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These cranberry orange muffins are moist, fluffy and bursting with juicy cranberries in each bite! They're made with wholesome ingredients and naturally sweetened with maple syrup.
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Ingredients
- 1 ¾ cups (233g) all-purpose
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large eggs
- ½ cup pure maple syrup
- ½ cup full-fat or low-fat greek yogurt
- ¼ cup olive oil or avocado oil or applesauce
- ¼ cup freshly squeezed orange juice
- 2 Tablespoons orange zest zest from 1 orange
- 1 teaspoon vanilla extract
- 1 ½ cups fresh or frozen cranberries don’t thaw (chop into smaller pieces in food processor)
Glaze (optional)
- ½ cup powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 teaspoons almond milk
Instructions
- Preheat oven to 350°F. Grease a muffin tray with nonstick spray or line with muffin liners.
- In a medium bowl, mix together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, whisk together eggs, maple syrup, greek yogurt, oil, orange juice, orange zest and vanilla.
- Add dry ingredients into the bowl with the wet ingredients and stir together until just combined. Don’t over mix!
- Add cranberries to the bowl of a food processor and pulse for about 1-2 minutes to chop cranberries into smaller pieces. Gently stir in the chopped cranberries to the batter.
- Divide batter evenly between 12 muffin cups.
- Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Let muffins cool for a few minutes before removing from the pan, then transfer to a cooling rack to cool completely.
- If making glaze, add powdered sugar, vanilla extract and almond milk to a small bowl and whisk to combine until smooth. Once cool, drizzle muffins with glaze before serving.
Notes
- chia eggs
- flax eggs
- Make them gluten-free: I haven't tried it, but you should be able to substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to use a high-quality brand for the best results.
- Make them dairy-free: Use a dairy-free yogurt instead of greek yogurt.
- Make them egg-free: I haven't tried it, but you could try a vegan substitute like chia eggs or flax eggs.
- Storing: Store these muffins in an airtight container at room temperature for 2-3 days, in the refrigerator for 4-5 days or in the freezer for up to 3 months. Thaw in the fridge or at room temperature before enjoying.
Nutrition Information
Show Details
Serving
1 muffin without glaze
Calories
176kcal
(9%)
Carbohydrates
27g
(9%)
Protein
5g
(10%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Monounsaturated Fat
3g
Cholesterol
1mg
(0%)
Sodium
194mg
(8%)
Potassium
26mg
(1%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 176 kcal
% Daily Value*
| Serving | 1 muffin without glaze | |
| Calories | 176kcal | 9% |
| Carbohydrates | 27g | 9% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 1mg | 0% |
| Sodium | 194mg | 8% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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