Cranberry Orange Muffins are a seasonal classic bursting with perfect tart cranberries coupled with the sweetness of an orange glaze. These healthy cranberry muffins are made with greek yogurt, whole wheat flour and sweetened with maple syrup.
Main Ingredients
- Flour – for best results, use either a combination of whole wheat flour with all-purpose flour, OR white whole wheat flour.
- Maple syrup + granulated sugar – Using both gives these muffins a nice blend of sweetness.
- Eggs – I use two large eggs here for structure and lift. If you want to make this recipe egg-free, try my flaxseed gel recipe.
- Oil – just a little helps keep these muffins moist. I like avocado oil or a light olive oil here. I don’t recommend coconut oil, because you’d have to use room temperature eggs and yogurt to keep the coconut oil from solidifying while mixing the ingredients.
- Greek yogurt – I love baking with greek yogurt. This recipe uses the greek yogurt to add protein, moisture and it also helps with the rise of the muffins.
- Cranberries and orange juice – a classic seasonal combination. You can use fresh or frozen cranberries here.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
Muffin Baking Tips
- Mix dry ingredients separately in one bowl.
- When combining the dry and wet ingredients, make sure to not over-mix, or you’ll end up with dense muffins.
- Use a cookie scoop for distributing the batter into the muffin pan.
- Use a light colored metal muffin tin for even baking (not a dark pan).
- Use the toothpick test to check for doneness.
- Allow the muffins to fully cool before glazing, which will help the glaze not melt into muffin tops.
Storing
Refrigerator: Store in the fridge in an airtight container for 3-4 days.
Freezer: Store in a freezer-safe bag, air squeezed out, and use within 3 months. You can thaw at room temperature, but then store in fridge if you have any leftover.
If you make this cranberry orange muffin recipe, leave a comment and review in the comments below! I love hearing from you and it helps others find the recipe too! Xx Ashley
Cranberry Orange Muffins
These healthy orange cranberry muffins are bursting with flavor, thanks to tart cranberries, fresh orange juice and orange emulsion. Made with greek yogurt and whole wheat flour for a lighter muffin recipe.
Ingredients
- 1 ¾ cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup plain Greek yogurt
- ½ cup maple syrup
- ¼ cup granulated sugar
- ¼ cup avocado oil
- ¼ cup orange juice
- 2 large eggs
- 1.5 teaspoons Orange Bakery Emulsion
- ½ teaspoon Vanilla extract
- 1 ½ cups cranberries, fresh or frozen
- zest of 1 large orange
Glaze
- 1/2 cup confectioners sugar
- 2 teaspoons orange juice
Instructions
- Preheat oven to 425ºF and line 12-cup muffin tin with liners.
- Combine all dry ingredients in a medium bowl; set aside.
- In a large bowl whisk together yogurt, maple syrup, sugar, oil and orange juice. Add in eggs, Lorann Orange Bakery Emulsion and vanilla extract; whisk until fully combined. Add in bowl of dry ingredients, stir a few times then fold in cranberries and orange zest, mixing gently until fully incorporated.
- Bake: Evenly distribute batter into lined muffin pan, about ¾ way full. Bake at 425ºF for 5 minutes. Then drop oven temp to 350ºF and continue baking for 10-15 minutes, or until inserted toothpick in center of muffin comes clean. (The initial higher oven temperature creates a higher rise for the muffins.)
- Cool in muffin pan for 5 minutes before transferring to a wire rack to cool completely.
- Glaze: Once muffins are cooled, mix together confectioners sugar with orange juice and zig zag the glaze over cooled muffins.
★ Last step! If you make this, please leave a review letting us know how it was!
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