Cranberry and Orange Muffins (with Yogurt)
Cranberry and orange muffins 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.
Cranberry and Orange Muffins
(with Yogurt)
adapted from my plum muffin recipe makes 12 regular muffins
FULL PRINTABLE RECIPE BELOW
Ingredients
- all purpose flour
- baking powder
- baking soda
- sugar
- eggs
- olive oil
- Greek yogurt or labne
- buttermilk (or milk with a squeeze of lemon)
- fresh or frozen 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
Directions for Cranberry Orange Muffins
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 the Cranberry Orange Muffins
Put the tray into the preheated oven 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 muffins cool slightly before digging in with a hot cup of tea!
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LA Living…
a winter sunrise
Homemade Cranberry and Orange Yogurt Muffins
Ingredients
- 2 cups all purpose flour good quality
- 2 tsp baking powder
- ½ tsp baking soda
- ⅓ cup sugar
- ½ cup light olive oil or sunflower oil
- 2 eggs
- 1 cup greek yogurt or labne (if using regular yogurt, omit the buttermilk/milk)
- 2 Tbsp buttermilk
- 2 cups cranberries fresh or frozen (I've also used 1 cup of dried cranberries)
- 2 tsp grated rind of one orange preferably organic
- 2 Tbsp 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!
Notes
- These muffins are not very sweet at all. If you omit the sugar topping, I advise adding a little more sugar to the batter.
Nutrition
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Made these for the first time today and they are delicious! I love that they aren’t too sweet, and I altered the recipe because I didn’t have Cranberries on hand, so used Blueberries instead and they are still lovely and light and fluffy.
Oh, I’m delighted that you tried these, Tara! Aren’t they just amazing? And yes, blueberries are excellent in them, too. I just made the loaf version of cranberry orange today, too!
I am making these again tomorrow! They are so delicious!
I’m delighted when anyone makes these because I know how it feels the first time! haha! Aren’t they AMAZING?! Thanks for the note, Linda! I’m sure you’ll be making them a lot in future! :) CC
Hello,
Just wondering about the yogurt. It says 1 cup (200ml). But one cup is 250ml. I don’t want to put too much in error. Please let me know if it’s 200ml or 250ml (one cup)
Thanks!
Hi Annie, sorry for the delay in responding (I’ve been traveling for 3 weeks). One cup (8 oz) is actually 236.5 ml, so 36 g more or less of yogurt won’t make a difference in this recipe. It would still be fine if you put 250ml. Hope they turned out well for you! :) Let me know! CC
They turned out delicious thank you!
Wonderful! Thanks for letting me know, Annie!
How well do these freeze? I need to bake ahead for the holidays.
I freeze them all the time. I would warm them a little before serving as they are so much lovelier that way. :) Enjoy, Rita.
They all look simply delicious! Can’t wait to try the Plum & the Cranberry Muffins!
You’re the bomb!
Great, Denise! I think you’ll be very pleased! Let me know, thanks!
I made these today, I doubled the recipe and made 12 giant muffins to take to work for my staff. I left them in the oven a little too long, but it turned out to be a good thing, because I had a really nice crunchy outside and a super light and airy inside. The taste is amazing, I will definitely make them again. Thanks for the recipe Christina!
Oooh, maybe I’ll have to give that a try, too! Thanks, Linda! I’m sure the staff loved them! Thanks for letting me know! :)
I adore your muffins… wait that just sounded wrong. LOL.
Let me start over. You make the BEST muffins e.v.e.r.
Not only do they taste great, but they are also drop-dead gorgeous.
Haha! I got it! I know you love them, thank you so much! :)