Description
These Cranberry Orange Muffins are bursting with sweet and tart flavors, made with fresh cranberries and a hint of orange zest. Perfect for breakfast or a cozy afternoon treat!
Ingredients
Scale
- 1 ¾ cups All-Purpose Flour (233g)
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- 2 Large Eggs
- ½ cup Pure Maple Syrup
- ½ cup Greek Yogurt
- ¼ cup Olive or Avocado Oil
- ¼ cup Freshly Squeezed Orange Juice
- 2 tablespoons Orange Zest (zest from 1 orange)
- 1 teaspoon Vanilla Extract
- 1 ½ cups Fresh or Frozen Cranberries
- ½ cup Powdered Sugar (for glaze)
- ¼ teaspoon Vanilla Extract (for glaze)
- 1–2 teaspoons Almond Milk (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and prepare a muffin tray.
- Whisk together flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
- Mix wet ingredients in a large bowl until creamy.
- Combine dry and wet ingredients gently, being careful not to overmix.
- Fold in chopped cranberries until well distributed.
- Spoon batter into muffin cups, filling about ¾ full.
- Bake for 20-22 minutes, until golden brown.
- Cool muffins for 5 minutes and drizzle with glaze.
Notes
For a gluten-free option, substitute with a gluten-free flour blend.
Use applesauce instead of Greek yogurt for a dairy-free alternative.
Ensure all wet ingredients are at room temperature for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg