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.
