Tender and moist, these whole-wheat Cranberry Orange Muffins are bursting with fresh orange and cranberry flavor. Featuring warm spices and even a sweet and zesty crunchy top, these muffins are a delicious, healthy treat!
- 2 cups (200g) fresh cranberries
- 2 cups (226g) white whole-wheat flour or regular whole-wheat flour
- 2 tablespoons (14g) cornstarch or arrowroot starch
- 1 teaspoon (4g) baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon (3g) baking soda
- ½ teaspoon (2.5g) kosher salt
- ⅛ teaspoon cloves (optional)
- 1 cup (227g) plain whole-milk Greek yogurt*
- ⅓ cup (67g) extra-virgin olive oil, or melted coconut oil
- ½ cup (156g) pure maple syrup
- 2 eggs (100g)
- 1 tablespoon minced fresh orange zest, divided
- 2 teaspoons (9g) pure vanilla extract
- 1 tablespoon turbinado sugar (also called sugar in the raw), for sprinkling on top
Heat oven to 425°F (218°C). Line a 12-cup muffin tin with cupcake liners (or grease the cups with nonstick spray).
In a food processor, process cranberries until chopped, about 10 pulses; set aside.
Whisk together flour, cornstarch, baking powder, cinnamon, baking soda, salt, and cloves in a large bowl, set aside.
Whisk together yogurt, oil, maple syrup, eggs, 2 teaspoons orange zest, and vanilla until smooth.
Add yogurt mixture to flour mixture and mix until mostly incorporated but some pockets of flour remain.
Gently fold chopped cranberries into batter just until combined.
Divide batter (it will be thick) between prepared muffin cups, about a heaping ¼ cup per muffin cup. Combine turbinado sugar with remaining teaspoon orange zest and sprinkle evenly over cups of batter.
Bake muffins 5 minutes at 425°F (218°C) then, keeping muffins in oven, reduce oven temperature to 350°F (177°C) and bake until a toothpick inserted in the centers comes out clean, 16–18 minutes more. Total bake time is about 21–23 minutes.
(For mini muffins, bake 11–14 minutes at 350°F (177°C).
Transfer muffin tin to a wire rack and cool 5 minutes, then transfer muffins from pan to wire rack to cool completely.
Store cooled muffins at room temperature in an airtight container for up to 2 days, or in the refrigerator for up to 5 days.
*Greek yogurt: I recommend whole-milk Greek yogurt, but you can use any fat content you prefer, just be sure to use Greek yogurt. Sour cream can also be substituted.
Make these Egg Free: Substitute flax eggs for regular eggs. To make a flax egg, combine 1 tablespoon ground flax (flax meal) with 3 tablespoons water. Let mixture soak for 10 minutes before using.
Make these Vegan: Replace eggs with flax eggs (see note above). Replace Greek yogurt with 1 cup thick vegan yogurt, or replace with 2/3 cup vegan buttermilk (⅔ cup non-dairy milk + 2 teaspoons white vinegar). Let buttermilk rest 5 minutes before using.
Make these Gluten-Free: Swap the whole-wheat flour for a 1:1 gluten-free flour blend, such as Bob’s Red Mill.
- Serving Size: 1 muffin
- Calories: 178
- Sugar: 4.5g
- Sodium: 114mg
- Fat: 7.5g
- Saturated Fat: 1.5g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 29mg
Keywords: cranberry orange muffins, healthy muffins, cranberry muffins, orange muffins