These Healthy Cranberry Orange Muffins bring a burst of bright orange and tart cranberry flavor to your morning. These muffins are moist, fluffy, and bursting with fresh cranberries. And the best part is that they’re healthier than traditional muffin recipes, thanks to swapping out half of the oil with Greek or plant-based yogurt.
I absolutely love making cranberries the star of the show in recipes come late fall and early winter. They’re so delicious fresh, dried, baked in pies, folded in scones and cookies, topping creamy cheesecakes, or even added to oatmeal or quinoa breakfast bowl, you name it. And these muffins are first on the list.
What You’re Going to Love About These Muffins
- Orange Sweetness – with 1/4 cup of orange juice, these muffins ride on a current of citrus. Plus, we rub together orange zest and turbinado sugar to make an orange-infused sugar topping that gives a slight crunch to each bite.
- Moist and Crumbly – the Greek yogurt and 1/4 cup of canola oil keep these muffins deliciously moist with the perfect crumble.
- Juicy, Tart Cranberries – these muffins are loaded up with juicy, tangy cranberries in every bite.
How to Make Cranberry Orange Muffins
Preheat the oven to 400°F. Prepare the muffin tins with liners or cooking spray.
Coarsely chop the cranberries. Zest and juice the orange.
Mix the dry ingredients: in a large mixing bowl, add whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Stir to combine. Set aside.
Mix wet ingredients: In another bowl, combine maple syrup, yogurt, oil, orange juice, almond milk, vanilla extract, and eggs and half of the orange zest. Reserve the remainder of the orange zest.
Make a small well in the dry ingredients and pour the wet ingredients into dry ingredients. Mix until just combined. Don’t overmix. There should be a few small streaks of flour in the batter. Fold in the cranberries.
Mix the remaining half of the orange zest with the turbinado sugar for the sugar topping. Set aside.
Divide the batter between muffin tins. For larger domed muffins, fill the tins almost to full. For smaller domed muffins, fill the tins to â…” full. Sprinkle generously with orange sugar topping. Bake 15 to 18 minutes. A toothpick inserted in the middle of the muffin should come out clean.
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Check out our other yummy breakfast treats!
- Cranberry Dark Chocolate Scones
- Healthy Apple Cobbler Muffins
- Chai Spiced Scones with Cinnamon Glaze
- Morning Harvest Muffins
Healthy Cranberry Orange Muffins
Ingredients
- 1 c white whole wheat flour
- 1 c unbleached all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 c plain and unsweetened Greek, coconut milk, almond milk yogurt
- ½ c + 2 Tbsp pure maple syrup
- ¼ c canola oil
- ¼ c fresh squeezed orange juice (~juice from 1 large orange)
- 2 Tbsp vanilla unsweetened almond milk
- 2 tsp vanilla extract
- 2 eggs, room temperature
- 1½ c fresh cranberries, roughly chopped
- 2 Tbsp turbinado sugar
- zest from 1 orange, divided
Instructions
- Preheat oven to 400°F. Prepare muffin tins with liners or cooking spray.
- Coarsely chop the cranberries. Zest and juice the orange.
- Mix the dry ingredients: in a large mixing bowl, add whole wheat flour, all-purpose flour, baking powder, baking soda, and salt. Stir to combine. Set aside.
- Mix wet ingredients: In another bowl, combine maple syrup, yogurt, oil, orange juice, almond milk, vanilla extract, and eggs and half of the orange zest. Reserve the remainder of the orange zest.
- Make a small well in the dry ingredients and pour the wet ingredients into dry ingredients. Mix until just combined. Don't overmix. There should be a few small streaks of flour in the batter. Fold in cranberries.
- Mix the remaining half of the orange zest with the turbinado sugar for sugar topping. Set aside.
- Divide the batter between muffin tins. For larger domed muffins, fill the tins almost to full. For smaller domed muffins, fill the tins to â…” full. Sprinkle generously with orange sugar topping. Bake 15 to 18 minutes. A toothpick inserted in the middle of the muffin should come out clean.
I love this recipe very much. Thanks for posting
I’m glad you liked it! Thanks for the rating and comment! 🙂