Cranberry Orange Muffins with Greek Yogurt Recipe

Bright, zesty, and bursting with color, Cranberry Orange Muffins with Greek Yogurt are the perfect excuse to fill your kitchen with the smell of fresh baking. Tangy cranberries and sunny citrus are balanced by the creamy richness of Greek yogurt, making these muffins wonderfully moist, tender, and flavorful. If you’re looking to kick-start your day or add a little sparkle to weekend brunch, this recipe is about to become your new favorite baking ritual.

Cranberry Orange Muffins with Greek Yogurt Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Cranberry Orange Muffins with Greek Yogurt is that every ingredient has a purpose, from bringing vibrant flavors to ensuring that irresistible bakery-level texture. Gather these simple staples, and cooking up a batch will feel like second nature in no time.

  • All-purpose flour: The foundation for tender, fluffy muffins—don’t overmix for the softest crumb.
  • Baking powder: Helps your muffins rise and puff beautifully in the oven.
  • Baking soda: Works hand-in-hand with the yogurt and juice for even more lift.
  • Salt: Just a bit makes the sweet and tart flavors pop.
  • Ground cinnamon: Adds cozy warmth that pairs perfectly with citrus and berries.
  • Granulated sugar: Sweetens without overwhelming; essential for that golden top.
  • Brown sugar: A touch of molasses-rich depth and extra moisture.
  • Eggs: Bind everything together and provide structure.
  • Plain Greek yogurt: The secret to moistness and a gentle tang—choose whole milk for extra richness.
  • Orange juice: Freshly squeezed lifts the flavor, but bottled works in a pinch.
  • Vegetable oil: Keeps the crumb tender without overpowering the flavor.
  • Orange zest: Infuses every bite with bright, aromatic orange flavor.
  • Fresh or frozen cranberries: Their burst of tartness is what makes these muffins so special; halve any especially large ones for even baking.

How to Make Cranberry Orange Muffins with Greek Yogurt

Step 1: Prep Your Oven and Pan

Start with a little mise en place: preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or give each cup a quick spritz of baking spray. This ensures your Cranberry Orange Muffins with Greek Yogurt will pop right out without sticking—and it makes cleaning up a breeze.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. When dry ingredients are well-blended, you’re guaranteed a more even distribution of leaveners and spices, so each muffin has that perfect lift and subtle warmth.

Step 3: Blend the Wet Ingredients

Grab a separate bowl and whisk together the granulated sugar, brown sugar, eggs, Greek yogurt, orange juice, oil, and orange zest. Whisk until the mixture is silky-smooth and glossy—the magic starts right here. The Greek yogurt and orange juice work together to add both richness and tang.

Step 4: Combine Wet and Dry Mixtures

Pour the wet mixture over the dry ingredients and gently fold together with a spatula or wooden spoon. Mix just until no dry streaks remain. Overmixing can lead to tough muffins, so stop as soon as everything is incorporated. The batter will be thick and luscious, ready for cranberries!

Step 5: Fold in Cranberries

Add in those fresh or frozen cranberries (halved if some are on the large side) and gently fold until evenly distributed. The bright pops of color will make these Cranberry Orange Muffins with Greek Yogurt look as good as they taste.

Step 6: Fill the Muffin Tins

Divide the batter equally among the muffin cups, aiming to fill them about 3/4 full. This usually works out perfectly for a batch of 12, ensuring each muffin has a beautiful domed top when baking. Optionally, sprinkle a little coarse sugar or chopped nuts over the batter for a bit of extra flair.

Step 7: Bake to Perfection

Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean (a moist crumb or two is fine; just no sticky batter). Let them cool in the pan for 5 minutes, then transfer to a wire rack so the texture stays perfectly moist without turning soggy.

How to Serve Cranberry Orange Muffins with Greek Yogurt

Cranberry Orange Muffins with Greek Yogurt Recipe - Recipe Image

Garnishes

Dress up your Cranberry Orange Muffins with Greek Yogurt with a light dusting of powdered sugar, an extra sprinkle of orange zest, or even a drizzle of orange glaze for an added pop. If you’re feeling festive, garnish with a few whole cranberries on the side—they just make the presentation feel special.

Side Dishes

Pair these bright, fruity muffins with a creamy Greek yogurt parfait, a platter of fresh fruit, or a hot latte for a cozy brunch spread. They’re just as at home next to scrambled eggs and crispy bacon as they are with a simple mug of morning coffee.

Creative Ways to Present

Get playful by stacking muffins in a tiered stand for a brunch buffet or wrapping each one in parchment for a picnic feel. For a crowd, display the muffins on a wooden board surrounded by clusters of grapes and orange slices, or package them in a bakery box tied with twine for a thoughtful homemade gift.

Make Ahead and Storage

Storing Leftovers

Cranberry Orange Muffins with Greek Yogurt stay moist and tender for days, thanks to the Greek yogurt. Store them at room temperature in an airtight container for up to 3 days. If you want to keep them fresh even longer, move them to the fridge where they’ll last about a week—just bring to room temp before serving for best flavor.

Freezing

These muffins freeze wonderfully! Once completely cool, arrange them in a single layer in a zip-top freezer bag or airtight container. They’ll keep for up to 3 months. For maximum freshness, you can even wrap each muffin individually in plastic wrap before freezing.

Reheating

To enjoy Cranberry Orange Muffins with Greek Yogurt fresh and warm, simply microwave individual muffins for 15–20 seconds or pop them in a 325°F oven for 8–10 minutes. This revives that just-baked softness and makes the cranberries juicy again.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! If you’re out of fresh or frozen cranberries, swap in dried. For the best result, soak the dried cranberries in hot water or orange juice for about 10 minutes so they plump up before folding them into the batter.

Is there a substitute for Greek yogurt?

Yes, you can use sour cream or a thick plain yogurt if Greek yogurt isn’t on hand. Both options will still deliver that creamy moisture, but Greek yogurt has a signature tang and extra protein that sets these muffins apart.

How can I make these muffins gluten free?

Go ahead and substitute your favorite 1-to-1 gluten free all-purpose flour blend for the regular flour. Keep an eye on the texture—gluten free batters can be drier, so you might add an extra tablespoon of yogurt if needed.

Can I make the batter ahead of time?

For best results, bake the muffins right after mixing the batter so they rise nice and tall. If you want to save time, you can measure out the wet and dry ingredients separately the night before and combine just before baking.

Why did my muffins turn out dense?

Dense muffins typically happen when the batter is overmixed or when not enough leavening is used. Stir the batter gently just until combined and check that your baking powder and baking soda are both fresh for the fluffiest Cranberry Orange Muffins with Greek Yogurt.

Final Thoughts

There’s just something magical about the sweet-tart combination in Cranberry Orange Muffins with Greek Yogurt—they instantly brighten any day! Whether you’re a seasoned baker or just craving a burst of homemade comfort, give this recipe a try. You’ll fall in love at first bite, and soon, these muffins may become a new tradition in your kitchen too.

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Cranberry Orange Muffins with Greek Yogurt Recipe

Cranberry Orange Muffins with Greek Yogurt Recipe


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4.8 from 25 reviews

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Diet: Vegetarian

Description

These Cranberry Orange Muffins with Greek Yogurt are a delightful blend of tart cranberries, citrusy orange, and creamy yogurt. Perfect for a breakfast treat or afternoon snack, these moist and flavorful muffins are sure to become a favorite!


Ingredients

Scale

Dry Ingredients:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon

Wet Ingredients:

  • ½ cup granulated sugar
  • ¼ cup brown sugar (packed)
  • 2 large eggs
  • ½ cup plain Greek yogurt
  • ½ cup orange juice (fresh preferred)
  • ⅓ cup vegetable oil
  • 1 tablespoon orange zest
  • 1 ½ cups fresh or frozen cranberries (halved if large)

Instructions

  1. Preheat the oven: Preheat the oven to 375°F (190°C) and prepare a muffin tin.
  2. Mix dry ingredients: Combine flour, baking powder, baking soda, salt, and cinnamon in a bowl.
  3. Blend wet ingredients: In another bowl, whisk sugars, eggs, yogurt, orange juice, oil, and zest.
  4. Combine: Mix wet ingredients into dry, fold in cranberries.
  5. Bake: Fill muffin cups and bake for 18–22 minutes.
  6. Cool: Let muffins cool before serving.

Notes

  • For added crunch, top with coarse sugar or nuts before baking.
  • Store muffins at room temperature for 2–3 days or refrigerate for up to 1 week.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 210
  • Sugar: 12g
  • Sodium: 180mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg

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