Print

Orange Cranberry Muffins

Print Recipe

Tender, moist muffins bursting with bright citrus flavor and tart cranberries—perfect for breakfast or a snack.

Ingredients

Scale
  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 cup (200 g) granulated sugar
  • Zest of 1 large orange
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) freshly squeezed orange juice
  • ⅓ cup (75 g) unsalted butter, melted and cooled
  • ½ cup (120 g) plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1½ cups (150 g) fresh or frozen cranberries, roughly chopped

Instructions

  1. Preheat oven to 375 °F (190 °C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together flour, baking powder, salt, sugar, and orange zest until well blended.
  3. In a separate bowl, whisk eggs, orange juice, melted butter, yogurt, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients and gently fold until just combined; batter should be lumpy. Do not overmix.
  5. Fold in chopped cranberries until evenly distributed.
  6. Divide batter evenly among muffin cups, filling each about ⅔ full.
  7. Bake for 18–22 minutes, or until tops are golden and a toothpick inserted into the center comes out clean.
  8. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • You can substitute frozen cranberries—no need to thaw.
  • For extra orange flavor, drizzle with an orange glaze made of powdered sugar and orange juice.
  • Do not overmix the batter to keep muffins tender.
  • Muffins store airtight at room temperature for up to 2 days, or freeze for up to 1 month.

Nutrition

Keywords: orange, cranberry, muffins, citrus, breakfast, snack

Find it online: https://recipesfoodeasy.com/orange-cranberry-muffins/