Description

These healthy cranberry orange muffins are soft, moist, and bursting with bright citrus flavor and tart cranberries. Made with wholesome ingredients like whole wheat flour, Greek yogurt, orange juice, fresh or frozen cranberries, and naturally sweetened with pure maple syrup. Add an optional streusel topping and simple orange glaze for a tasty bakery-style finish to enjoy all season long.

Ingredients

Units Scale

1 3/4 cups (230g) whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon
2 large eggs, at room temperature
1/3 cup (75g) plain Greek yogurt (or sour cream)
1/4 cup (62g) freshly squeezed orange juice
1/2 cup (160g) pure maple syrup
1/3 cup (76g) melted unsalted butter (or coconut oil)
1 tablespoon fresh orange zest (from about 2 oranges)
1 1/2 teaspoons vanilla extract
1 1/2 cups (185g) fresh cranberries, roughly chopped

Streusel topping (optional):

1/2 cup (60g) all-purpose flour (or whole wheat flour)
2 tablespoons rolled oats (or quick oats)
2 tablespoons finely chopped pecans (or walnuts)
1/2 teaspoon ground cinnamon
1/3 cup (73g) packed light brown sugar
A pinch of sea salt
1/4 cup (57g) melted unsalted butter

Glaze (optional):

1 cup (120g) powdered sugar
1-3 tablespoons fresh orange juice (or milk)
1/8 teaspoon vanilla extract
A pinch of sea salt

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Instructions

Preheat the oven to 425°F. Lightly grease a 12-cup standard muffin tin with butter or nonstick spray.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, and ground cinnamon together.
In a large bowl, whisk the eggs, Greek yogurt (or sour cream if using), fresh orange juice, pure maple syrup, melted butter (or coconut oil if using), fresh orange zest, and vanilla extract until well combined.
Pour the dry ingredients into the bowl with the wet ingredients and stir just until combined. DO NOT OVERMIX.
Use a spatula to gently fold in the fresh or frozen cranberries.
Scoop the batter into the prepared muffin tin, filling them all the way to the top.
Make the streusel topping (optional step): In a small bowl, whisk the flour, rolled oats, chopped pecans, ground cinnamon, brown sugar, a pinch of salt together. Add the melted butter and use a fork to combine the ingredients just until moistened and crumbly.
Sprinkle the streusel topping over the top of the muffins. If you’re not using the streusel topping, you can sprinkle the top of the muffins evenly with coarse sugar if desired.
Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (without opening the oven door). Bake for an additional 13-15 minutes, or until a toothpick inserted into the center comes out clean. These muffins should take about 18-20 minutes in total to bake. Let them cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling before icing.
Make the glaze (optional step): In a small bowl, whisk the powdered sugar, vanilla extract, 1 tablespoon of the orange juice (or milk if using), and a pinch of salt. If the glaze is too thick, add another 1 tablespoon of orange juice (or milk) until it’s a consistency that’s easy to drizzle over the muffins.

Notes

Leftover cranberry orange muffins can be stored in an airtight container for up to 3 days at room temperature.
Fridge: For longer storage, place them in an airtight container in the fridge for up to 5 to 7 days. Tastes best after warming them up for 10-15 seconds in the microwave.
Can I freeze cranberry orange muffins? Yes! Allow them to cool completely, then wrap each muffin individually in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
Can I use frozen cranberries in these muffins? Yes, absolutely! If you’re using frozen cranberries, add them to the batter straight from the freezer, don’t thaw them first. If the berries are large, you can roughly chop them while they’re frozen, or add them whole to the batter.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American