Moist and Tart Cranberry Orange Muffins
Delightful muffins that balance the sweet citrus of oranges with the tartness of cranberries, perfect for breakfast or snacks.
Ingrédients
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
Wet Ingredients
- 1 large egg
- 1/2 cup plain yogurt Dairy-free options include almond or coconut yogurt.
- 1/4 cup vegetable oil
- Zest of 1 large orange orange zest
- 1/4 cup fresh orange juice
- 1 teaspoon vanilla extract
Fruits
- 1 cup fresh or frozen cranberries chopped
Instructions
Preparation
- Gather all your ingredients. If using fresh cranberries, rinse and chop them into quarters.
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease generously.
- Coat chopped cranberries with one tablespoon of granulated sugar.
Mix Dry Ingredients
- In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and remaining granulated and brown sugars. Whisk to blend.
Combine Wet Ingredients
- In another bowl, beat the egg, then add yogurt, vegetable oil, orange zest, orange juice, and vanilla extract. Whisk until smooth.
Combine Mixtures
- Pour wet ingredients into dry ingredients and fold gently until just combined. Avoid over-mixing.
- Gently fold in the coated cranberries.
Bake
- Spoon batter into muffin cups filling each about two-thirds full.
- Bake in the preheated oven for 18-20 minutes, until a toothpick inserted comes out clean.
Cooling
- Allow muffins to cool in the tin for about five minutes before transferring to a wire rack to cool completely.
Notes
For variations, consider adding nuts, chocolate chips, or using different citrus fruits. Store in an airtight container at room temperature.