If you’re searching for a breakfast treat that’s bursting with citrusy brightness and pops of tart berries, look no further than Cranberry Orange Muffins with Greek Yogurt. These muffins are incredibly moist, thanks to the Greek yogurt, and every bite is a celebration of sweet oranges and juicy cranberries. Whether you’re whipping up a batch for a cozy brunch at home or prepping snacks for the week, this recipe delivers bakery-style muffins that are as beautiful as they are delicious.
Ingredients You’ll Need
Every ingredient in these Cranberry Orange Muffins with Greek Yogurt plays a starring role, contributing either to their tender crumb, vibrant flavor, or gorgeous color. You don’t need anything fancy—just a handful of kitchen staples and a few fresh ingredients to create something truly special.
- All-purpose flour: Provides the perfect structure for tender, fluffy muffins that hold together beautifully.
- Granulated sugar: Sweetens the muffins and helps them brown just right in the oven.
- Brown sugar: Adds a hint of caramel flavor and extra moisture for a soft crumb.
- Baking powder: Gives the muffins a lovely lift so they rise tall and proud.
- Baking soda: Works with the acidity of the yogurt and orange juice for extra fluffiness.
- Salt: Sharpens and balances all the sweet, citrusy, and tart flavors.
- Orange zest: Infuses each muffin with fragrant, vibrant citrus aroma—don’t skip this!
- Plain Greek yogurt: The secret to super-moist, protein-packed muffins with a tender crumb.
- Freshly squeezed orange juice: Adds a burst of real orange flavor and keeps the muffins soft.
- Vegetable oil: Makes the muffins extra moist and tender, even after a few days.
- Large eggs: Bind everything together and help with rise and richness.
- Vanilla extract: Brings everything together with a warm, comforting note.
- Fresh or frozen cranberries: Provide bursts of tartness—use frozen straight from the freezer for best results.
- Turbinado sugar (optional): Sprinkling this on top gives a gorgeous, crunchy finish to each muffin.
How to Make Cranberry Orange Muffins with Greek Yogurt
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or give it a light greasing with oil or nonstick spray. This step ensures your Cranberry Orange Muffins with Greek Yogurt release easily and look picture-perfect when you’re ready to serve them. Gather your ingredients and measure everything out—it makes the process easy and smooth.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and that wonderfully fragrant orange zest. Take a moment to really enjoy the burst of citrus aroma—it’s a sign of the bright flavors to come!
Step 3: Combine the Wet Ingredients
In a separate bowl, mix the Greek yogurt, freshly squeezed orange juice, vegetable oil, eggs, and vanilla extract until everything is smooth and creamy. The yogurt gives the muffins their signature moistness and a little extra protein boost.
Step 4: Bring the Batter Together
Pour your wet ingredients into the bowl with the dry ingredients. Use a spatula or wooden spoon to gently fold everything together. Don’t overmix; a few streaks of flour are just fine. This gentle touch keeps your Cranberry Orange Muffins with Greek Yogurt tender and airy.
Step 5: Fold in the Cranberries
Add the fresh or frozen cranberries and gently fold them into the batter. If you’re using frozen cranberries, there’s no need to thaw them—just toss them right in. The batter will be thick, and the cranberries will distribute throughout, giving you bursts of tartness in every bite.
Step 6: Fill and Top the Muffin Cups
Divide the batter evenly among the 12 muffin cups. If you like a bakery-style finish, sprinkle a little turbinado sugar on top of each muffin before baking. This step gives a lovely golden crunch that’s hard to resist.
Step 7: Bake and Cool
Slide your pan into the preheated oven and bake for 18 to 22 minutes. The muffins are ready when the tops are golden and a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to finish cooling—if you can wait that long before digging in!
How to Serve Cranberry Orange Muffins with Greek Yogurt
Garnishes
For a little extra wow factor, dust your muffins with a light sprinkle of powdered sugar or drizzle them with a simple orange glaze. If you’re feeling festive, garnish each muffin with a sliver of fresh orange zest or a single cranberry on top. It’s a gorgeous way to highlight all the flavors packed inside.
Side Dishes
Cranberry Orange Muffins with Greek Yogurt are delicious with a side of creamy Greek yogurt, a handful of fresh berries, or even a small fruit salad. Pair them with your favorite hot beverage—coffee, tea, or a frothy cappuccino—for a breakfast or snack that feels like a treat.
Creative Ways to Present
Try arranging the muffins in a rustic basket lined with a colorful cloth for a brunch table centerpiece, or stack them high on a cake stand for a special breakfast spread. For holiday gatherings, wrap them individually in parchment and tie with twine for a homemade gift your friends will remember.
Make Ahead and Storage
Storing Leftovers
Once your Cranberry Orange Muffins with Greek Yogurt are completely cool, keep them in an airtight container at room temperature for up to three days. If your kitchen is especially warm, pop them in the fridge to maintain their fresh, moist texture.
Freezing
These muffins freeze like a dream! Wrap each muffin individually in plastic wrap or foil, then tuck them into a zip-top freezer bag. They’ll stay delicious for up to 2 months. When a muffin craving strikes, just grab one and let it thaw at room temperature or give it a quick zap in the microwave.
Reheating
To enjoy that fresh-baked warmth, pop a muffin in the microwave for 15–20 seconds, or reheat in a 300°F oven for about 5 minutes. The muffins will be soft, fragrant, and taste like you just pulled them from the oven.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! If using dried cranberries, soak them in warm water or orange juice for about 10 minutes to plump them up. This keeps the muffins moist and ensures every bite is full of juicy flavor.
Is it okay to use low-fat or fat-free Greek yogurt?
Full-fat Greek yogurt yields the best, richest texture, but you can substitute low-fat or fat-free in a pinch. Just know the muffins may be slightly less tender and moist, but still delicious.
Can I make this recipe gluten-free?
Yes, you can swap the all-purpose flour for your favorite gluten-free baking blend. Look for a 1:1 substitute that contains xanthan gum for best results, and keep an eye on the baking time for doneness.
Should I thaw frozen cranberries before adding them to the batter?
No need! Add frozen cranberries directly to the batter. This helps them keep their shape and prevents the batter from turning pink or purple.
What’s the best way to zest an orange?
Use a fine microplane or citrus zester to remove just the bright orange layer of the skin, avoiding the bitter white pith underneath. Zesting directly over the bowl captures all those fragrant oils for extra flavor.
Final Thoughts
Sharing Cranberry Orange Muffins with Greek Yogurt always brings smiles, whether it’s a weekday breakfast, weekend brunch, or holiday get-together. They’re easy, vibrant, and so satisfying—give them a try and watch them disappear faster than you can say “freshly baked muffins!”
Print
Cranberry Orange Muffins with Greek Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Muffins with Greek Yogurt offer a moist, tangy, and slightly sweet treat perfect for breakfast or a snack. The combination of fresh cranberries and zesty orange creates a refreshing citrus flavor, while Greek yogurt adds moisture and protein without heaviness. Topped with a sprinkle of turbinado sugar, these muffins bring a delightful crunch and holiday charm to your table.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon orange zest (from about 1 orange)
Wet Ingredients
- 3/4 cup plain Greek yogurt (full-fat recommended)
- 1/2 cup freshly squeezed orange juice
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- Turbinado sugar for topping (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, and fresh orange zest until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the plain Greek yogurt, freshly squeezed orange juice, vegetable oil, eggs, and vanilla extract until the mixture is smooth and homogeneous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently just until combined; be careful not to overmix to ensure the muffins stay tender.
- Add Cranberries: Gently fold in the fresh or frozen cranberries into the batter, distributing them evenly throughout.
- Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the tops with turbinado sugar if using for added crunch and sweetness.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. This helps maintain their shape and texture.
Notes
- Use full-fat Greek yogurt for the best texture and flavor in the muffins.
- These muffins freeze very well; wrap each individually in plastic wrap and store in a freezer-safe bag for up to 2 months.
- If using frozen cranberries, do not thaw before adding to the batter to prevent color bleeding and sogginess.
- For a brighter orange flavor, consider adding a teaspoon of orange extract along with the vanilla extract.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 13 g
- Sodium: 190 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 35 mg
