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.
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Breakfast, brunch
Cuisine: American
Keyword: Cranberry Orange Muffins, Muffins from scratch, Orange Muffins
Servings: 12
Calories: 184kcal
Author: Kellie
Cost: $5
Equipment
muffin tin
Ingredients
1 1/2cupsall-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
1/4teaspoonsalt
1/3cupsugar
1/4cuplight brown sugarpacked
1tablespoonorange zest
1/4cupcanola oil
2large eggsroom temperature
1/4cupfresh orange juice
1/4cupgreek yogurt
1cupdried 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.