These cranberry and orange muffins made with yogurt are so moist and delectable, you won’t even care that they’re rather healthy, too! No butter, a whole cup of yogurt and very little sugar make them a perfect breakfast treat. or afternoon snack. Just read the reviews!
If you haven’t tried my perfect plum muffins, then maybe this recipe for cranberry and orange muffins will convince you to try the recipe. No matter which fruit I use, they always turn out–well, perfectly!
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I found some frozen cranberries in my freezer, and decided I’d make some cranberry and orange muffins. They are my favorite bakery item to order whenever I go to Homegirl Cafe in downtown Los Angeles, one of my favorite charities.
As you can see from the photos, using the perfect plum muffin recipe, but using cranberries and orange rind instead of plums was a good call. These cranberry and orange muffins tasted awesome, and this will not be the the last time I make them! (Updated 5/2018: I cannot count how many times I’ve made these!)
Baking options
I made six really huge muffins, lined with squares of parchment paper. and one mini-loaf pan. However, you can also make 12 regular cupcake sized muffins from this recipe. I’ve also baked the entire batter in a regular sized loaf tin.
Again, I highly recommend using a scale for best results.
Homemade (Perfect) Cranberry and Orange Muffins
makes 12 regular muffins (printable recipe below)
Preheat the oven to 350ºF (175ºC)
Ingredients
- 2 cups (275g) good quality white flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup (100g) sugar
- 2 eggs
- 1/2 cup (100ml) light olive oil or sunflower oil
- 1 cup (225ml) Greek yogurt or labne (if using regular yogurt, omit the buttermilk/milk)
- 2 Tbsp buttermilk (or milk with a squeeze of lemon)
- 300g (2 cups) fresh or frozen (let defrost a bit) cranberries (I’ve also used 1 cup dried cranberries)
- grated rind of one orange (preferably organic)
- Swedish pearl sugar or Demerara sugar (Sugar in the Raw) for topping
Sift first 3 ingredients into a large bowl, then stir in sugar. (<– DO NOT FORGET THE SUGAR)
Place the cranberries (toss with a tiny bit of flour, which will stop them from falling to the bottom) with the grated orange peel in a small bowl, and set aside. (You can use a fine grater for the peel, I just did larger peel this time.)
In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine.
Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared).
Add the cranberries and orange peel, and continue to fold the mixture until just combined.
Do not over stir muffins or they will not be light in texture.
Gently place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin, then sprinkle with sugar.
Bake for about 20 minutes, or until muffins and golden brown (if making one loaf, bake for about 50 to 55 minutes) and a skewer comes out clean when inserted in the center.
Try to let the Cranberry and Orange Yogurt Muffins cool slightly before digging in with a hot cup of tea!
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a winter sunrise
Homemade Cranberry and Orange Yogurt Muffins
These beautiful muffins have less sugar, no butter and are made with yogurt so are quite healthy compared to other recipes, yet there's no sacrifice in the flavor.
Ingredients
- 2 cups (275g) good quality white flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup (100g) sugar
- 1/2 cup (100ml) light olive oil or sunflower oil
- 2 eggs
- 1 cup (225ml) greek yogurt or labne (if using regular yogurt, omit the buttermilk/milk)
- 2 Tbsp buttermilk
- 2 cups (300g) fresh or frozen cranberries (I've also used 1 cup of dried cranberries)
- grated rind of one orange (preferably organic)
- Swedish pearl sugar, or Demerara sugar (sugar in the raw) for topping
Instructions
Preheat oven to 350F (175C)
- Sift first 3 ingredients into a large bowl, then stir in sugar.
- Place the cranberries (toss with a tiny bit of flour, which will stop them from falling to the bottom of the pan) with the grated orange peel in a small bowl, and set aside.
- In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine. Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared).
- Add the cranberries and orange peel, and continue to fold the mixture until just combined. Do not over stir muffins or they will not be light in texture.
- Place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin, then sprinkle with sugar.
- Bake for about 20 minutes or until muffins and golden brown (or 50 to 55 mins if making one loaf) and a skewer comes out clean when inserted in the center.
- Try to let them cool slightly before digging in, with a hot cup of tea!
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 131Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 33mgSodium: 162mgCarbohydrates: 21gFiber: 1gSugar: 3gProtein: 4g
Nutrition information is only an estimate.
Pin for later.
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Can I use almond milk with lemon juice instead of milk or buttermilk?
I’m sure that would be find since there’s such a small amount of it, Sandi. Let me know how you like them!