Description
These Cranberry Orange Muffins with Greek Yogurt are a delightful combination of tart cranberries and bright orange flavor, complemented by the moist texture from Greek yogurt. Perfect for breakfast or a healthy snack, these muffins are easy to make and packed with zesty freshness.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup plain Greek yogurt
- 1/3 cup orange juice (freshly squeezed)
- Zest of 1 orange
- 1/4 cup melted butter (or neutral oil)
- 2 large eggs
- 1 tsp vanilla extract
Other
- 1 cup fresh or frozen cranberries (chopped if large)
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing the cups to prevent sticking.
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour (or gluten-free flour blend), granulated sugar, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the plain Greek yogurt, freshly squeezed orange juice, orange zest, melted butter (or neutral oil), eggs, and vanilla extract until the mixture is smooth and homogenous.
- Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients bowl, mixing gently until just combined. Be careful not to overmix to keep the muffins tender. Fold in the fresh or frozen cranberries carefully.
- Fill Muffin Cups: Evenly divide the batter among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
- Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely, ensuring they keep their texture and flavor.
Notes
- You can substitute melted butter with a neutral oil like canola or vegetable oil for a dairy-free option.
- Frozen cranberries work well; no need to thaw before adding.
- Do not overmix the batter to keep muffins light and fluffy.
- Muffins are best enjoyed within 2 days but can be stored in an airtight container at room temperature or frozen for longer storage.
- Use gluten-free flour blend if you want a gluten-free version.
