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
Scale
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
