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Cranberry Orange Muffins
These light, buttery, cranberry orange muffins are loaded with tart cranberries (fresh or frozen), walnuts, and subtle hints of orange and cinnamon.
Course
Breakfast, Brunch, Snack
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
muffins
Calories
347
kcal
Author
Kyleigh Sage
Equipment
muffin pan
muffin liners
Ingredients
½
cup
unsalted butter
melted
⅔
cup
granulated sugar
⅓
cup
light brown sugar
2
large
eggs
room temperature
2
tablespoons
orange zest
about 1 large orange
1
teaspoon
vanilla extract
½
cup
plain full fat Greek yogurt
substitute plain yogurt
1 ¾
cups
all purpose flour
¼
cup
almond flour
substitute all purpose flour
2
teaspoons
baking powder
1
teaspoon
ground cinnamon
½
teaspoon
kosher salt
⅓
cup
orange juice
about 1 large orange
1 ½
cups
cranberries
fresh or frozen
½
cup
walnuts
chopped (optional)
sparkling sugar
optional
US Customary
-
Metric
Instructions
Preheat your oven to 400°F and prepare you muffin tin.
In a large mixing bowl, whisk together the melted butter, sugar, and brown sugar.
Add in the eggs and orange zest and whisk until fully incorporated.
Stir in the vanilla and yogurt until combined.
In a separate small bowl, sift together the flour, almond flour, baking powder, cinnamon, and salt.
Add half of the dry ingredient mixture and stir until combined.
Mix in the orange juice, then stir in the remaining dry ingredients.
Stir in the cranberries and walnuts (if using frozen cranberries, there is no need to thaw first).
Spoon the batter into your muffin cups so that they are almost full. Sprinkle sparkling sugar over top of each muffin if desired.
Bake at 400°F for about 25 minutes for regular sized muffins. Rotate the pan about halfway through so that the muffins brown evenly.
Remove and let cool on wire rack.
Notes
For mini muffins reduce the baking time to 15 minutes.
Muffins will keep in an airtight container in the fridge for up to 3 days.
Nutrition
Serving:
1
|
Calories:
347
kcal
|
Carbohydrates:
51
g
|
Protein:
5.4
g
|
Fat:
13.5
g
|
Saturated Fat:
5.7
g
|
Cholesterol:
52.9
mg
|
Sodium:
170.6
mg
|
Fiber:
2.2
g
|
Sugar:
34.7
g