Description
As a busy mom, I know how precious time can be, especially in the mornings. That’s why I love making these Cranberry Orange Muffins with Greek Yogurt. They’re not just a quick solution for a hectic day; they’re a delightful treat that brings a burst of flavor to your breakfast table.
Ingredients
Scale
- 1 3/4 cups all-purpose flour (or gluten-free flour blend)
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup plain Greek yogurt
- 1/3 cup orange juice (freshly squeezed)
- Zest of 1 orange
- 1/4 cup melted butter (or neutral oil)
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh or frozen cranberries (chopped if large)
Instructions
- Preheat the Oven: Set oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
- Prepare Dry Ingredients: Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Mix Wet Ingredients: In another bowl, whisk Greek yogurt, orange juice, orange zest, melted butter, eggs, and vanilla extract until smooth.
- Combine: Gradually mix the wet ingredients into the dry ingredients until just combined. Avoid overmixing. Fold in the cranberries gently.
- Fill Muffin Cups: Divide batter evenly into prepared muffin tin, filling each cup about 3/4 full.
- Bake: Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a healthier option, substitute half of the butter with applesauce.
- These muffins can be frozen for up to 3 months.
- Feel free to add nuts or seeds for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg