why make this recipe
This muffin recipe gives bright orange flavor and tart cranberries in a soft muffin. Greek yogurt keeps them moist without heavy butter. They bake fast and work for breakfast or a snack. For a different easy muffin idea, try sausage breakfast muffins to add a savory option to your morning.
introduction
These Cranberry Orange Muffins with Greek Yogurt are simple and fresh. You mix dry and wet ingredients, fold in cranberries, and bake. The orange zest and juice add a real citrus lift. If you want more ideas for easy, healthy muffin recipes, check this guide to savory breakfast muffins for balance between sweet and savory.
how to make Cranberry Orange Muffins with Greek Yogurt
Preheat the oven and get your muffin tin ready. Mix the dry ingredients in one bowl and the wet in another. Stir the wet into the dry until just combined. Fold in the cranberries gently so they do not break. Spoon the batter into the muffin cups and bake until a toothpick comes out clean. For step-by-step tips and ideas for other breakfast dishes, you may want to read some simple Arabic breakfast recipes for serving inspiration.
Ingredients :
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- Zest of 1 orange
- 1 large egg
- 1/2 cup orange juice (freshly squeezed, preferably)
- 1/2 cup plain Greek yogurt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries
Directions :
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest.
- In another bowl, beat the egg, then stir in the sugar, orange juice, Greek yogurt, oil, and vanilla.
- Pour the wet mixture into the dry ingredients and stir just until combined—don’t overmix.
- Gently fold in the cranberries.
- Divide the batter evenly among the muffin cups. Fill them about 3/4 full.
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool in the pan for 5 minutes, then move to a wire rack. Eat warm, or cool completely and store.
how to serve Cranberry Orange Muffins with Greek Yogurt
Serve warm for the best aroma and soft crumb. These muffins pair well with coffee, tea, or a glass of milk. You can split one and spread a little butter or cream cheese. For a mixed breakfast table, add savory items and other simple recipes like chicken hearts recipes if you want protein options.
how to store Cranberry Orange Muffins with Greek Yogurt
Let muffins cool fully before storing. Keep them in an airtight container at room temperature for up to 2 days. For longer storage, freeze cooled muffins in a sealed bag for up to 2 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.
tips to make Cranberry Orange Muffins with Greek Yogurt
- Do not overmix the batter. Mix just until the dry ingredients disappear.
- Use fresh orange zest for the best flavor. Avoid the white pith.
- If using frozen cranberries, do not thaw them first to keep the batter from turning pink.
- Fill muffin cups about 3/4 full to avoid overflow.
- For a brighter top, toss cranberries in a little flour before folding them in. For more cooking tips, you can read about small-protein cooking methods in a short guide to chicken hearts recipes. (Note: this is just for general cooking tips.)
variation (if any)
- Add 1/2 cup chopped nuts (walnuts or pecans) for crunch.
- Stir in 1/2 cup white chocolate chips for a sweeter muffin.
- Replace half the sugar with maple syrup for a milder sweetness.
- Use lemon instead of orange for a different citrus note.
FAQs
Q: Can I use frozen cranberries?
A: Yes. Use them frozen and fold in gently. This helps keep the batter color light.
Q: Can I replace Greek yogurt with sour cream?
A: Yes. Sour cream works well and keeps the muffins moist.
Q: How do I make them less tart?
A: Use less cranberries or add a few extra tablespoons of sugar to the batter.
Q: Can I make mini muffins?
A: Yes. Bake mini muffins for about 10–12 minutes, checking with a toothpick.
Q: Are these muffins good for meal prep?
A: Yes. They freeze well and thaw quickly for grab-and-go breakfasts.
Cranberry Orange Muffins with Greek Yogurt
Ingredients
Method
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and orange zest.
- In another bowl, beat the egg, then stir in the sugar, orange juice, Greek yogurt, oil, and vanilla.
- Pour the wet mixture into the dry ingredients and stir just until combined—don’t overmix.
- Gently fold in the cranberries.
- Divide the batter evenly among the muffin cups, filling them about 3/4 full.
- Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool in the pan for 5 minutes, then move to a wire rack. Eat warm, or cool completely and store.