Description
These Cranberry Orange Muffins with Greek Yogurt are a delightful blend of tart cranberries and zesty orange, providing a moist and tender crumb. Perfect for breakfast or a snack, they combine fresh ingredients like orange juice and zest with the creamy tang of Greek yogurt to create a flavorful, wholesome treat.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup plain Greek yogurt
- 1/3 cup orange juice (freshly squeezed)
- Zest of 1 orange
- 1/4 cup melted butter (or neutral oil)
- 2 large eggs
- 1 tsp vanilla extract
Fruits
- 1 cup fresh or frozen cranberries (chopped if large)
Instructions
- Preheat the Oven: Set the oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly to prevent sticking.
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt to combine all dry components evenly.
- Mix Wet Ingredients: In a separate bowl, whisk together the plain Greek yogurt, freshly squeezed orange juice, orange zest, melted butter, eggs, and vanilla extract until the mixture is smooth and well combined.
- Combine Ingredients: Gradually add the wet mixture into the dry ingredients, stirring until just combined to avoid overmixing which can make muffins tough. Gently fold in the cranberries to distribute them evenly throughout the batter.
- Fill Muffin Cups: Evenly divide the muffin batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin into the preheated oven and bake for 18 to 22 minutes. Check for doneness by inserting a toothpick into the center of a muffin – it should come out clean when they are ready.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove from the tin.
Notes
- Using fresh cranberries gives a tart bite, while frozen cranberries should be thawed and drained slightly to avoid excess moisture.
- For a dairy-free option, substitute Greek yogurt with a plant-based yogurt and butter with a neutral oil.
- Do not overmix the batter; overmixing can make the muffins dense and tough.
- Orange zest adds an aromatic citrus flavor; be sure to use only the colored part of the peel to avoid bitterness.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
