Cranberry Orange Muffins
User Reviews
5
Cranberry Orange Muffins
Description
Cranberry Orange Muffins are made by creaming butter and granulated sugar, then incorporating Greek yogurt, eggs, vanilla, orange zest and juice, and almond milk to create a moist batter. Dry ingredients consisting of plain flour, baking powder, baking soda, warm spices including cinnamon and ground ginger, and salt are combined before folding in dried cranberries and dark chocolate chips.
The batter is portioned into greased muffin tins and baked for about 30 minutes until golden and set. The orange zest and juice brighten the flavor, while the dried cranberries provide tart bursts and the chocolate chips add sweetness. The result is a tender muffin with a soft crumb and flavorful balance.
Fresh cranberries may be used instead of dried, altering texture slightly. Soaking dried cranberries beforehand helps keep them moist during baking. The muffins benefit from avoiding over-mixing to prevent density. Variations include swapping cranberries for dried cherries or sultanas, or changing chocolate type. Gluten-free or paleo adaptations are possible with suitable substitutions.
Ingredients
- 220 g plain flour
- 115 g butter
- 120 g granulated sugar
- 2 egg
- 120 g Greek yogurt 0% fat free
- 2 teaspoon vanilla extract
- 0.5 teaspoon salt sea salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon cinnamon
- 0.5 teaspoon ground ginger
- 1 orange (zest and juice)
- 3 tablespoon almond milk (you can use any milk though)
- 100 g dried cranberries
- 50 g dark chocolate chips
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6. Grease a 12 hole muffin tin.
- In a stand mixer, or a large bowl, cream 115 g Butter and 120 g Granulated sugar together until creamy and well mixed.
- Add 120 g 0% Fat Free Greek yogurt, 2 Eggs and 2 teaspoon Vanilla extract and combine.
- Add the zest and juice of 1 Orange and 3 tablespoon Almond milk. Mix gently.
- In a separate bowl, mix together 220 g Plain flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, 0.5 teaspoon Cinnamon, 0.5 teaspoon Ground ginger and 0.5 teaspoon Sea salt.
- Pour the wet ingredients into the dry ingredients and mix well.
- Add 100 g Dried cranberries and 50 g Dark chocolate chips and mix well.
- Divide the batter between the muffin tin and put in the oven for 30 minutes.
Notes
- Fresh cranberries can substitute dried but will affect the texture.
- Soak dried cranberries before use to maintain juiciness in muffins.
- Avoid over-mixing to prevent dense or heavy muffins.
- Do not open the oven door during baking to avoid deflating.
- Dark chocolate chips contribute sweetness but can be omitted or replaced with white chocolate.
- Try alternative dried fruits like cherries or sultanas for variety.
- Adding extra cranberries on top before baking improves appearance.
- For gluten-free, use almond flour though it may yield a drier muffin.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 247kcal | 12% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 48mg | 16% |
| Sodium | 277mg | 12% |
| Potassium | 133mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 6mg | 7% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
