Cranberry Orange Muffins
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
10 muffins
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Calories
280 kcal
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Course
Breakfast, Baked Goods
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Cuisine
American
Cranberry Orange Muffins
Description
The Cranberry Orange Muffins combine ingredients like oat flour, dried cranberries, and orange zest to create a softly textured quick bread with a hint of citrus brightness. Using ground quick oats as flour brings a wholesome, slightly chewy crumb, while applesauce and oil ensure moistness without heaviness. The addition of maple syrup adds gentle sweetness supporting the tart cranberries. Orange zest contributes fresh citrus notes that lift the flavor profile.
Once baked, these muffins have a tender, moist crumb with chewy bits from the cranberries, balanced by the aromatic citrus. They are suitable for a light breakfast or an on-the-go snack. You can serve them plain or with a spread such as butter or cream cheese for added richness.
The recipe notes suggest using zest from two navel oranges to achieve sufficient orange flavor intensity. This preparation step is important to capture the bright citrus aroma. Filling the muffins up to the edges helps develop a nice domed top while baking at 350°F for about 20-22 minutes ensures they are cooked through without drying out. Using a digital thermometer can confirm doneness.
Ingredients
- 2 cups quick oats
- 2 tsp baking powder
- 3/4 tsp salt sea salt
- 1 cup applesauce unsweetened
- 2 large egg
- ½ cup pure maple syrup
- ½ cup avocado oil
- 2 tsp vanilla extract optional, pure
- 2 Tbsp orange zest *
- ⅔ cup dried cranberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- Transfer the oats to a high-powered blender and blend on a low speed for 1-2 minutes, until a flour forms.
- Add the baking powder and sea salt to the blender and blend a little longer to combine all of the dry ingredients.
- Mix the unsweetened applesauce, eggs, pure maple syrup, avocado oil and pure vanilla extract in a large bowl. Whisk until the wet ingredients are well combined.
- Add the flour mixture into the bowl with the wet ingredients and mix until a smooth batter forms.
- Mix the orange zest and dried cranberries into the muffin batter.
- Pour muffin batter into the prepared muffin tray, filling the muffin holes all the way up.
- If you’d like, sprinkle more dried cranberries on the tops of the muffins. Bake on the center rack of the preheated oven for 20-22 minutes, or until the muffins are cooked through.
- Insert a digital thermometer into the center of one of the muffins to take its internal temperature. Muffins are cooked through when they reach an internal temperature of 190 degrees. The texture of muffins is best between 190 and 205 degrees Fahrenheit.
- Allow the muffins to cool completely before removing them from the muffin pan and peeling the muffin papers off to eat the muffins. If you peel off the paper liners when the muffins are still warm, you’ll lose a good portion of the muffin to the paper.
Notes
- Use zest from two navel oranges to obtain enough orange flavor in the muffin batter.
- Filling the muffin cups fully creates a better rise and shape for the muffins.
- Check doneness by inserting a digital thermometer to ensure the muffins are cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10muffins
Amount Per Serving
Calories 280 kcal
% Daily Value*
| Serving | 1muffin (of 10) | |
| Calories | 280kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 41mg | 14% |
| Sodium | 289mg | 12% |
| Potassium | 38mg | 1% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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