Cranberry Orange Muffins are the perfect breakfast or brunch muffin recipe to make during the holidays. The orange zest and tart cranberries are familiar fall flavors that complement each other perfectly in a delicious moist muffin!
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I love having fresh baked goods in the oven on Thanksgiving or Christmas morning. It just makes a house smell warm and inviting. Over the years I’ve baked so many variations of pumpkin muffins or desserts I’ve needed to mix things up a bit and I wanted a cranberry orange muffin. Of course it still had to remain healthy which is why I added Greek yogurt and a combo of all-purpose and whole wheat flour.
What ingredients are needed for cranberry orange muffins?
- all-purpose flour
- whole wheat flour
- baking powder
- baking soda
- Greek yogurt
- avocado oil
- orange juice and zest
How do you make cranberry muffins from scratch?
There are a few basic techniques for making muffins from scratch. Once you master these skills you can make just about any muffin.
First, I always use two bowls so I can mix the dry ingredients and wet ingredients separately. This insures there are no clumps of baking powder or baking soda.
Second, I mix the batter until there are no streaks of flour left. I use a spatula and make circular motions scraping the sides and bottom of the bowl. There will still be lumps and that’s okay, they will bake out. I add the cranberries at the end and give one last stir.
Third, I use a non stick muffin tin and lightly coat the tins with non stick cooking spay. You can use paper liners if you prefer. Fill the cups about 3/4 full and add a few reserved berries to the top of the batter gently pressing in.
Can you use dried cranberries instead of fresh in muffins?
You can use dried cranberries, however it will change the muffin flavor and texture. Fresh berries are very tart and they burst in your mouth when you bite into them.
Most dried cranberries have sugar added to them to make them sweeter. They also have a chewy texture because the water has been removed during the dehydrating process.
can I bake with frozen cranberries?
Yes, you can definitely use frozen cranberries when making muffins. I actually used frozen when making this recipe the first time. It can be challenging to find fresh cranberries year round. Usually you’ll see fresh cranberries in the stores a few weeks before Thanksgiving, so I like to buy a few extra bags to keep in the freezer. There’s no need to defrost you can just add them to the batter frozen.
I know you and your family will love this delicious cranberry muffin recipe!! They are are so flavorful and super moist from the Greek Yogurt! If you try this recipe for Cranberry Orange Muffins, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bluesbestlife on Instagram! Seeing your creations makes my day.
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Cranberry Orange Muffins
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs
- 1 cup Greek Yogurt
- 1/2 cup honey
- 1/4 cup avocado oil
- 1 teaspoon orange juice
- 1 teaspoon orange zest
- 1 1/4 cup cranberries, fresh or frozen
- Preheat oven to 350 degrees. Line a muffin tin with paper liners or spray with cooking spray. Set aside.
- In a medium sized bowl mix together all dry ingredients, all-purpose flour through salt.
- In another medium sized bowl mix together wet ingredients, eggs through orange zest.
- Make a well in the center of the dry ingredients and add the wet stirring with a spatula. Do not over mix! Stir until flour is incorporated and no white streaks remain. At this point add 1 cup of cranberries with a final stir.
- Evenly divide batter into muffin cups. Add reserved cranberries to the tops and gently press into the batter.
- Bake in preheated oven for approximately 18 minutes, check with a toothpick for doneness around the 16 minute mark. All ovens will vary slightly.