If you’re looking for a breakfast treat that truly feels like a morning celebration, look no further than these Cranberry Orange Muffins with Greek Yogurt. Bursting with juicy cranberries, zesty orange flavor, and an irresistibly moist crumb thanks to the Greek yogurt, these muffins brighten any table—and any mood! Whether you’re sipping coffee solo or treating a hungry weekend crowd, this recipe is my forever favorite for showcasing the magic of tangy fruit and wholesome yogurt in a soft, comforting bake.
Ingredients You’ll Need
These ingredients are likely already in your pantry or fridge—and each one brings something delightful to your muffins. From the punchy citrus aroma to the pops of vibrant cranberries, every component enhances the flavor, texture, and cheerful look of these Cranberry Orange Muffins with Greek Yogurt.
- All-purpose flour: Gives the muffins structure while keeping the crumb tender and light.
- Baking powder: The leavening agent that helps your muffins rise high and proud.
- Baking soda: Reacts with the yogurt and orange juice for even more lift and softness.
- Salt: Just a touch amplifies all the flavors in the batter.
- Granulated sugar: Sweetens the muffins without overpowering the citrus and berry notes.
- Brown sugar: Adds a deeper, caramel flavor while boosting moisture.
- Orange zest: Infuses every bite with bright, aromatic citrus oils—don’t skip this step!
- Plain Greek yogurt: The secret to extra-moist and tender muffins, plus a little protein kick.
- Fresh orange juice: Enhances the zingy flavor and keeps the crumb supple.
- Vegetable oil: Makes your muffins soft and stays moist even the next day.
- Large egg: Binds everything together, giving structure and richness.
- Vanilla extract: Adds a mellow, fragrant finishing note.
- Fresh or frozen cranberries: The tart, juicy star ingredient—halve them if they’re large for even distribution.
- Coarse sugar (optional): Sprinkled on top, it gives a sparkly, sweet crunch.
How to Make Cranberry Orange Muffins with Greek Yogurt
Step 1: Prep Your Pan and Oven
Begin by preheating your oven to 375°F (190°C) so everything is set for that perfect muffin rise. Line a standard muffin tin with paper liners or give it a light coating of oil or nonstick spray to ensure your muffins release easily and look bakery-fresh.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step sets up a fluffy, balanced structure for your muffins—don’t rush it! Make sure there are no clumps so the leaveners can work their magic throughout the batch.
Step 3: Make the Citrus Sugar Mixture
In a separate bowl, add the granulated sugar, brown sugar, and orange zest. Gently rub the zest into the sugars with your fingertips—it wakes up all those fresh citrus oils, instantly filling your kitchen with an uplifting orange aroma and promising bright flavors in every bite.
Step 4: Whisk the Wet Ingredients
Into your zest-infused sugar bowl, add the plain Greek yogurt, fresh orange juice, vegetable oil, egg, and vanilla extract. Whisk together until smooth and creamy—this will be the flavorful, aromatic base that keeps your Cranberry Orange Muffins with Greek Yogurt light and tender.
Step 5: Combine Wet and Dry Mixtures
Pour the wet ingredients over the flour mixture and stir gently with a spatula or wooden spoon. A few small flour streaks are totally fine—overmixing is the enemy of soft, fluffy muffins, so stop as soon as it’s mostly combined.
Step 6: Fold in the Cranberries
Gently fold in the fresh or frozen cranberries (if using frozen, don’t thaw first). This ensures even distribution without streaking the batter. Every muffin will have beautiful pops of ruby-red fruit, making each bite exciting and tangy.
Step 7: Portion and Bake
Divide the batter evenly among the prepared muffin cups—fill each one about three-quarters full for the loveliest domed tops. Sprinkle each muffin with coarse sugar if you’d like a sweet crunch. Slide the pan into your preheated oven and bake for 18 to 22 minutes, until a tester comes out clean and the tops are golden and fragrant.
Step 8: Cool and Enjoy
Let the muffins cool in the pan for 5 minutes (to finish setting), then transfer them to a wire rack to cool fully. This ensures your Cranberry Orange Muffins with Greek Yogurt keep their perfect texture—soft and moist on the inside, with just the right amount of golden crust on top.
How to Serve Cranberry Orange Muffins with Greek Yogurt
Garnishes
For a gorgeous and flavorful finish, try dusting your muffins with a light shower of powdered sugar, a little extra orange zest, or even a drizzle of simple orange glaze. These touches highlight the aromatic citrus notes and make each muffin feel a bit more special.
Side Dishes
Cranberry Orange Muffins with Greek Yogurt are wonderful alongside a bowl of fresh fruit, a parfait of more Greek yogurt and honey, or a hot mug of coffee or tea. For a heartier breakfast, pair with scrambled eggs or a slice of aged cheddar.
Creative Ways to Present
Turn your muffins into a stunning brunch centerpiece by arranging them on a rustic wooden board with slices of orange and sprigs of mint. For a fun twist, halve a muffin and slather with whipped cream cheese or a swipe of berry jam—so good for any special gathering!
Make Ahead and Storage
Storing Leftovers
To keep your Cranberry Orange Muffins with Greek Yogurt moist and tasty, store them at room temperature in an airtight container lined with a paper towel to absorb any excess moisture. They’ll stay fresh for up to three days—if they last that long!
Freezing
For long-term storage, these muffins freeze beautifully. Place completely cooled muffins in a single layer in a resealable freezer bag, squeezing out as much air as possible. They’ll keep well for up to three months. When a muffin craving strikes, simply remove what you need and let them thaw on the counter.
Reheating
If you love your muffins warm, reheat them from room temperature in the microwave for 10-15 seconds, or in a preheated oven at 300°F for about 5 minutes. From frozen, pop a muffin in the microwave for about 30-40 seconds, or thaw and gently reheat in the oven.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! If you swap in dried cranberries, use about one cup and consider soaking them in a little warm orange juice for 10 minutes first to rehydrate and prevent dryness in your muffins.
Do I have to use Greek yogurt, or will regular yogurt work?
Greek yogurt gives the muffins a richer, creamier texture, but you can use regular plain yogurt in a pinch. Just know the batter will be slightly thinner, and the muffins a bit less hearty.
How do I prevent my cranberries from sinking to the bottom?
Toss your fresh or frozen cranberries in a tablespoon of flour before folding them into the batter. This helps suspend them evenly throughout the muffins for those picture-perfect fruity pockets.
Can I make these Cranberry Orange Muffins with Greek Yogurt gluten free?
Yes! Simply substitute a good quality all-purpose gluten free flour blend (containing xanthan gum) for the regular flour. Just be aware the texture may be slightly different, but the citrusy, berry-filled delight will still shine through.
Is there a way to make the muffins sweeter without adding more sugar to the batter?
If you prefer a sweeter muffin without changing the base, try brushing warm muffins with a simple orange glaze (powdered sugar mixed with a bit of orange juice) or serve with honey or extra jam on the side. This lets each person sweeten to taste!
Final Thoughts
There’s just something magical about baking a batch of Cranberry Orange Muffins with Greek Yogurt—the scent alone will have everyone floating into the kitchen! I hope you try this recipe and make it a favorite in your home. They’re bright, tender, and deliciously satisfying, whether it’s for a weekday treat or a special breakfast with loved ones. Happy baking!
Print
Cranberry Orange Muffins with Greek Yogurt Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Cranberry Orange Muffins with Greek Yogurt are bursting with fruity flavor and a hint of citrus. Moist and tender, these muffins are perfect for a quick breakfast or a delightful snack.
Ingredients
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon orange zest
- ½ cup plain Greek yogurt
- ⅓ cup fresh orange juice
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
Additional:
- 1 ½ cups fresh or frozen cranberries (halved if large)
- 1 tablespoon coarse sugar for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
- Mix dry ingredients: Combine flour, baking powder, baking soda, and salt in a bowl.
- Prepare sugar mixture: Rub together granulated sugar, brown sugar, and orange zest.
- Mix wet ingredients: Combine Greek yogurt, orange juice, oil, egg, and vanilla extract in a separate bowl.
- Combine: Mix wet ingredients into dry until just combined, then fold in cranberries.
- Bake: Divide batter into muffin cups, sprinkle with coarse sugar, and bake for 18–22 minutes.
- Cool: Let muffins cool in the pan before transferring to a wire rack.
Notes
- If using frozen cranberries, do not thaw before adding to the batter to avoid discoloration.
- Substitute sour cream for Greek yogurt if preferred.
- For a sweeter muffin, increase sugar slightly or add a glaze.
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