Fluffy and moist on the inside with a crunchy muffin top, these muffins are the perfect cozy dessert for fall. I make them as soon as cranberries come in season. Freeze fresh cranberries to enjoy this delicious treat all year long.
Cranberry Orange Muffins
Servings 12 muffins
Calories 264kcal
Ingredients
Dry Ingredients
- 1 cup cranberries
- 2 cups flour
- 2 ½ tsp baking powder
- 1 tsp salt
Wet Ingredients
- 1 cup brown sugar packed
- 2 large eggs
- ¼ cup melted butter warm, not hot
- ¼ cup vegetable oil
- ¾ cup plain greek yogurt
- ½ cup freshly squeezed orange juice
- 1 ½ tsp vanilla extract
- zest of one orange Set aside ⅓ tsp for toppings
Toppings
- 2 tbsp sugar
- ½ tsp orange zest
Instructions
Toppings
- Combine sugar and orange zest in a small bowl.
Muffins
- Preheat oven to 425°F and grease or line muffin tin.
- In a small bowl whisk together flour, baking powder and salt. Add the cranberries and toss the mixture to coat them.
- In a medium bowl whisk together eggs and brown sugar.
- Combine melted butter and vegetable oil, and slowly add the mixture to the eggs and brown sugar while whisking.
- Add the rest of the wet ingredients (plain yogurt, orange juice, vanilla extract and orange zest) to the medium bowl with the brown sugar, eggs, vegetable oil and butter.
- Add the dry ingredients to the wet ingredients. Using a spatula, fold until just combined. Avoid over-mixing.
- Spoon batter evenly in 12-mold muffin tin.
- Sprinkle some of the sugar and orange zest topping on each muffin.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
