Cranberry Orange Muffins
These cranberry orange muffins are fluffy, buttery, and filled with tangy cranberries (fresh or frozen), along with walnuts, and a touch of orange and cinnamon flavors.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 muffins
Ingredients
- ½ cup unsalted butter, melted
- ⅔ cup granulated sugar
- ⅓ cup light brown sugar
- 2 large eggs, room temperature
- 2 tbsp orange zest, 1 large orange
- 1 tsp vanilla extract
- ½ cup plain full-fat Greek yogurt, Alternative plain yogurt
- 1 ¾ cups all-purpose flour
- ¼ cup almond flour, substitute all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp kosher salt
- ⅓ cup orange juice, 1 large orange
- 1 ½ cups cranberries, fresh/frozen
- ½ cup walnuts, chopped (optional)
- sparkling sugar, optional
Instructions
- Preheat your oven to 400°F and grease your muffin tin.
- In a big bowl, mix melted butter, sugar, and brown sugar.
- Add eggs and orange zest, and whisk well.
- Mix in vanilla and yogurt until smooth.
- In a small bowl, sift together flour, almond flour, baking powder, cinnamon, and salt.
- Add half of the dry ingredients to the wet mixture, and stir well.
- Pour in orange juice, then add the rest of the dry ingredients, stirring until combined.
- Stir in cranberries and walnuts (if using frozen cranberries, no need to thaw).
- Fill muffin cups almost to the top with batter. Optionally, sprinkle sparkling sugar on top.
- Bake at 400°F for about 25 minutes for regular-sized muffins. Rotate the pan halfway through baking for even browning.
- Let muffins cool on a wire rack.
- Notes: For mini muffins, bake for 15 minutes. Muffins could be stored in an airtight container in the fridge for up to 3 days.
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