Cranberry Orange Muffins
Servings: 12
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.
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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.