Cranberry Orange Muffins
These are the best muffins you'll ever taste! They're so tender and moist, and the cranberries add the perfect pop of tartness.
Servings: 12 muffins
Ingredients
- 1 3/4 cups all purpose flour see notes for flour alternatives
- 1/2 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter room temperature
- 1/2 cup brown sugar
- 1 tablespoon orange zest from about 2 oranges
- 2 eggs room temperature
- 3/4 cup plain Greek yogurt room temperature (see notes for substitutes)
- 2 teaspoons vanilla extract
- 1/4 cup applesauce or neutral oil room temperature
- 2 tablespoons milk or water
- 1 1/2 cups (165 grams) fresh or frozen cranberries do not thaw if using frozen
Instructions
- Preheat oven to 425º F. Grease a 12-cup muffin pan or line with paper liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
- In a large bowl, cream the butter, brown sugar, and orange zest until light and fluffy. Add the eggs, yogurt, vanilla extract, applesauce/oil, and milk. Beat until everything is well incorporated (it's okay if the mixture is not completely smooth). Add the flour and stir until just incorporated, being careful not to over-mix. Gently fold in the cranberries.
- Divide the batter evenly among the prepared muffins cups. Optionally sprinkle the tops with granulated or coarse sugar. Bake in preheated oven for 5 minutes at 425º F. Then, without opening the oven, reduce the oven temperature to 350ºF and bake for an additional 12-15 minutes. Once done, an inserted toothpick should come out clean. Allow muffins to rest in pan for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
Feel free to replace 3/4 cup all purpose flour with whole wheat flour for muffins with extra nutty flavor and fiber!
I recommend using whole milk Greek yogurt for best results, but low fat or nonfat will also work. You can also substitute sour cream or buttermilk.
Any leftover muffins can be stored in the refrigerator for up to 1 week. To reheat, cover the muffin with a moist paper towel and microwave for 15-20 seconds, or until heated through.