Cranberry Orange Muffins
User Reviews
5
Cranberry Orange Muffins
Description
Cranberry Orange Muffins start with a batter mixing all-purpose flour, baking powder, baking soda, salt, and cinnamon with wet ingredients including eggs, maple syrup, Greek yogurt, olive oil, freshly squeezed orange juice, orange zest, and vanilla extract. A food processor chops cranberries for even distribution and easier biting into the muffins.
Baked at 350°F until cooked through, the muffins have a soft, moist texture and a balance of tartness from cranberries with citrus brightness from orange components. The cinnamon adds a warm spice note complementing the fruit flavors.
Cooling before glazing allows a smooth drizzle of powdered sugar mixed with vanilla and almond milk. The muffins can be served for breakfast, brunch, or snacks.
Optional substitutions include using gluten-free flour blends, dairy-free yogurt, or vegan egg replacers like chia or flax eggs. Store muffins at room temperature for a few days or freeze for longer preservation, thawing before serving.
Ingredients
- 1 ¾ cups (233g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 large egg
- ½ cup pure maple syrup
- ½ cup Greek yogurt full-fat or low-fat
- ¼ cup olive oil or applesauce, or avocado oil
- ¼ cup orange juice freshly squeezed
- 2 Tablespoons orange zest zest from 1 orange
- 1 teaspoon vanilla extract
- 1 ½ cups Cranberry don’t thaw (chop into smaller pieces in food processor, fresh or frozen
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
- Substitute all-purpose flour with a 1:1 gluten-free flour blend for gluten-free muffins.
- Use dairy-free yogurt to make the muffins dairy-free.
- Replace eggs with vegan alternatives such as chia or flax eggs if desired.
- Store muffins in an airtight container at room temperature for 2-3 days or refrigerate for 4-5 days.
- Freeze muffins for up to 3 months; thaw before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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