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Cranberry and Orange Muffins
Benchi

Cranberry and Orange Muffins

These cranberry and orange muffins with yogurt are soft, citrusy, and slightly tart, making them a perfect breakfast or snack option.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 207
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup light olive oil or sunflower oil
  • 1 cup Greek yogurt or labne
  • 2 tablespoons buttermilk (omit if using regular yogurt)
  • 2 cups cranberries (fresh or frozen)
  • 2 teaspoons finely grated orange zest
  • 2 tablespoons pearl sugar or Demerara sugar for topping

Equipment

  • muffin tins or mini loaf pans

Method
 

Instructions
  1. Preheat oven to 350°F (175°C).
  2. Sift flour, baking powder, and baking soda into a large mixing bowl. Stir in the sugar until evenly combined.
  3. In a small bowl, toss cranberries with a little flour to prevent them from sinking, then mix with the orange zest. Set aside.
  4. In a separate bowl or large measuring jug, whisk together the eggs, oil, yogurt, and buttermilk until smooth.
  5. Pour the wet mixture into the dry ingredients and fold gently. Stop mixing when there are still some streaks of flour visible.
  6. Add the cranberry-orange mixture and fold again until just combined. Avoid overmixing.
  7. Spoon the batter into lined muffin tins or mini loaf pans. Sprinkle the tops with pearl or Demerara sugar.
  8. Bake for about 20 minutes, or until the tops are golden and a toothpick comes out clean. For a full loaf, bake 50–55 minutes.
  9. Let muffins cool slightly before serving.