Cranberry Orange Muffins
Cranberry Orange Muffins are a fluffy, fall flavored treat that's perfect for breakfast or brunch. Orange spiked muffins with tart cranberries studded throughout, they're fantastically moist and light.
Servings: 12
Cost: $5
Equipment
- muffin tin
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1/4 cup light brown sugar packed
- 1 tablespoon orange zest
- 1/4 cup canola oil
- 2 large eggs room temperature
- 1/4 cup fresh orange juice
- 1/4 cup greek yogurt
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°. Line a standard, 12-cup muffin tin with cupcake liners, and set aside.
- In a small or medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate large bowl, add the sugar, brown sugar, and orange zest. Using your fingers, massage the zest and sugars together until well-mixed and fragrant.
- Pour in the canola oil, and whisk until fluffy.
- Add the eggs, one at a time, and continue whisking until the second egg is just combined.
- Add the orange juice and greek yogurts, and whisk until combined.
- Pour the dry ingredients into the large bowl with the wet ingredients, and stir with a wooden spoon until just mixed. Some small lumps in the batter are okay.
- Fold in the dried cranberries.
- Spoon about 3 tablespoons of batter into each cupcake-lined cup. Bake for 15-18 minutes, or until the edges of the muffins are golden brown and a toothpick inserted into the muffins in the middle of the pan comes out clean.
- Rest the muffins for about 10 minutes before serving. Serve warm or at room temperature.
Nutrition
Calories: 184kcal | Carbohydrates: 31g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 154mg | Potassium: 89mg | Fiber: 1g | Sugar: 18g | Vitamin A: 52IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg