Homemade Cranberry and Orange Yogurt Muffins
User Reviews
4.7
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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
12
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Calories
207 kcal
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Course
Bread, Baked Goods
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Cuisine
American
Homemade Cranberry and Orange Yogurt Muffins
Description
Homemade Cranberry and Orange Yogurt Muffins blend fresh or frozen cranberries with grated orange rind, all folded into a lightly sweetened batter enhanced by Greek yogurt and oil. The inclusion of buttermilk adds moisture and tenderness, while the pearl sugar topping creates a slight crunch on the golden-baked surface.
The muffins are mixed carefully, just until combined, to prevent a dense texture. This gentle method helps preserve the light and airy crumb that contrasts nicely with the juicy bursts of cranberry and fragrant orange zest throughout.
These muffins make a pleasant accompaniment to a hot cup of tea or coffee, ideal for breakfast or a snack. The tartness of the cranberries balances the mild sweetness, and the recipe can be adapted by swapping in different cranberry types or adjusting the sugar topping for personal taste.
If you omit the pearl sugar topping, consider adding a bit more sugar to the batter for balance. Allowing muffins to cool slightly enhances their texture before serving.
Ingredients
- 2 cups all-purpose flour good quality
- 2 tsp baking powder
- ½ tsp baking soda
- ⅓ cup sugar
- ½ cup olive oil or sunflower oil, light
- 2 egg
- 1 cup Greek yogurt or labne (if using regular yogurt, omit the buttermilk/milk)
- 2 Tbsp buttermilk
- 2 cups cranberries fresh or frozen (I've also used 1 cup of dried cranberries)
- 2 tsp orange preferably organic, grated rind
- 2 Tbsp pearl sugar or Demerara sugar (sugar in the raw) for topping, Swedish
Instructions
- Preheat oven to 350F (175C)
- Sift first 3 ingredients into a large bowl, then stir in sugar.
- Place the cranberries (toss with a tiny bit of flour, which will stop them from falling to the bottom of the pan) with the grated orange peel in a small bowl, and set aside.
- In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine. Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared).
- Add the cranberries and orange peel, and continue to fold the mixture until just combined. Do not over stir muffins or they will not be light in texture.
- Place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin, then sprinkle with sugar.
- Bake for about 20 minutes or until muffins and golden brown (or 50 to 55 mins if making one loaf) and a skewer comes out clean when inserted in the center.
- Try to let them cool slightly before digging in, with a hot cup of tea!
Notes
- If you leave out the sugar topping, increase the sugar in the batter slightly to maintain sweetness.
- Use fresh or frozen cranberries; toss them in a bit of flour before adding to the batter to prevent sinking.
- You can bake this mixture as muffins, mini-loaves, or a single large loaf, adjusting the baking time accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 207 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 207kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 28mg | 9% |
| Sodium | 136mg | 6% |
| Potassium | 73mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 69mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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