Easy Cranberry Orange Muffins
These easy cranberry orange muffins are made in one bowl using olive oil and greek yogurt for a fluffy, soft texture. Dried cranberries or fresh cranberries both work, and a homemade orange sugar in the muffin batter and sprinkled on top lends a bakery-style crunch to these simple cranberry muffins!
Servings 6 muffins
Ingredients
For the Orange Sugar:
- 1/2 cup (100g) granulated sugar
- 1 and 1/2 Tablespoons orange zest (from about 1 orange)
For the Cranberry Orange Muffins:
- 1/4 cup (60ml) olive oil (can substitute with another oil or melted butter)
- 1/3 cup (67g) orange sugar (see above)
- 1/2 cup (113g) plain Greek yogurt
- 1 large egg
- 1 Tablespoon (14 ml) fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (125g) all-purpose flour
- 1/2 cup (74g) dried cranberries (or 3/4 cup, 80g fresh or frozen cranberries)
- Remaining orange sugar, for sprinkling on top (optional, but recommended)
Instructions
For the Orange Sugar:
- In a medium bowl, rub granulated sugar and orange zest together with your fingers until the mixture is very fragrant and slightly damp. Set aside. (Note: You will use 1/3 cup (67g) of this orange sugar in the muffin batter, and then sprinkle as much or as little as you'd like on top of the muffins before baking - you may have some leftover orange sugar as a result.)
For the Cranberry Orange Muffins:
- Preheat the oven to 425°F (218°C). Line or grease every other cup of a 12-cup muffin tin (recipe makes 6 muffins; using every other cup creates better air flow and taller muffins).
- In a large bowl whisk together olive oil, 1/3 cup (67g) of the orange sugar you made in step 1, followed by the Greek yogurt, egg, orange juice, and vanilla extract, until smooth.
- Whisk the baking powder, baking soda, and salt into the wet ingredients until well combined. Add the flour and stir together until a batter forms. Stir until just incorporated; do not overmix. Fold in dried or fresh cranberries. If using frozen cranberries, no need to defrost.
- Optional: Let batter sit at room temperature for 15-20 minutes before scooping for tallest muffins.
- Spoon the batter equally into the 6 muffin cups. Top each muffin with a few more cranberries if desired, followed by a generous sprinkle of the remaining orange sugar. You may have leftover orange sugar for another use!
- Bake for 5 minutes at 425°F (218°C), then decrease the oven temperature to 350°F (180°C) WITHOUT opening the oven door, and bake for 14-16 more minutes until domed and set. A toothpick inserted in the center should come out clean or with just a couple crumbs attached.
- Let cool for a few minutes and enjoy!
Notes
Storage: baked muffins keep well when covered at room temperature for 1-2 days, or in the refrigerator for up to 1 week. Muffins can also be frozen, individually wrapped and stored in a freezer bag, for up to 3 months. Set out on the counter to thaw for an hour or warm for 30 seconds in the microwave.
Substitutions and Modifications:
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- Cranberries: you can use dried, fresh, or frozen cranberries. If using frozen, do not thaw (just throw them in frozen). You could also substitute another berry like raspberries, blackberries, finely chopped strawberries, or mixed berries.
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- Greek yogurt: I use 2%; use what you like. You could also use sour cream or a plant-based Greek-style yogurt instead. I have not tested this with regular (non-Greek) yogurt and I think that the muffin batter might be too wet with it. Try at your own risk!
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- Gluten-free: substitute an equal weight (125g) of gluten-free oat flour or a gluten-free all-purpose flour mix that contains xanthan gum. I've tested and like Bob’s Red Mill Gluten Free 1:1 Baking Flour.
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- Vegan: in place of the egg, use 1/4 cup applesauce or 1 flax egg (1 tbsp ground flax + 2.5 tbsp water mixed in a small bowl), and use plant-based Greek-style yogurt, the thicker the better
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- Double the recipe for 12 muffins instead of 6!
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- Mini cranberry orange muffins: this recipe will make 12 mini muffins. Bake for 5 minutes at 425F and 6-8 more minutes at 350F (check often for doneness) — or 10-12 minutes at 375F the whole time. I'd recommend using chopped dried cranberries here, as fresh ones would weigh the mini muffins down.
