Cranberry Orange Muffins
Cranberry Orange Muffins are the perfect breakfast or brunch muffin recipe to make during the holidays. The orange zest balances the tartness of the cranberries perfectly. These healthy cranberry muffins are extremely moist from the Greek yogurt.
- 1 cup all-purpose flour
- ¾ cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 eggs
- 1 cup Greek Yogurt
- ½ cup honey
- ¼ cup avocado oil
- 1 teaspoon orange juice
- 1 teaspoon orange zest
- 1 ¼ 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.
Serving: 1muffin | Calories: 179kcal | Carbohydrates: 27.7g | Protein: 4.3g | Fat: 6.3g | Cholesterol: 29mg | Sodium: 106mg | Fiber: 1.7g | Sugar: 12.8g | Calcium: 60mg