4.7 from 177 votes
Homemade Cranberry and Orange Yogurt Muffins
These muffins combine tart cranberries with the bright zest of orange and the creaminess of Greek yogurt for a tender texture. The batter is gently folded to keep the crumb light, and a pearl sugar topping adds a subtle crunch. The recipe accommodates fresh, frozen, or dried cranberries, offering flexibility depending on what's available. Baking time varies if made as muffins or a loaf, making these adaptable for different occasions.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
12
Calories:
207 kcal
Course:
Bread, Baked Goods
Cuisine:
American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 207
% 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.