Healthy Cranberry Orange Muffins
These Healthy Cranberry Orange Muffins bring a burst of bright orange and tart cranberry flavor to your morning.
Servings: 16
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 ⅔ 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.