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Cranberry Orange Muffins
5 from 12 votes

Cranberry Orange Muffins

Cranberry Orange Muffins combine fresh or frozen cranberries with orange zest and juice in a moist batter featuring Greek yogurt and maple syrup for natural sweetness. The muffins have warm cinnamon notes and a tender crumb, optionally topped with a vanilla glaze for extra sweetness and shine.

Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 176 kcal
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat oven to 350°F. Grease a muffin tray with nonstick spray or line with muffin liners.
  2. In a medium bowl, mix together flour, baking powder, baking soda, salt and cinnamon.
  3. In a large bowl, whisk together eggs, maple syrup, greek yogurt, oil, orange juice, orange zest and vanilla.
  4. Add dry ingredients into the bowl with the wet ingredients and stir together until just combined. Don’t over mix!
  5. 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.
  6. Divide batter evenly between 12 muffin cups.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 12 muffins

Amount Per Serving

Calories 176

% 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.