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cranberry orange muffins with fresh cranberries, stacked together
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5 from 3 ratings

Cranberry Orange Muffins

from kristineskitchenblog.com
These Cranberry Orange Muffins are soft and moist and filled with fresh cranberries. A touch of orange and cinnamon complements the cranberry flavor of these healthy muffins. These muffins freeze well and are perfect for breakfast and snacks.
Prep Time15 minutes
Cook Time16 minutes
Total Time31 minutes
Servings: 12 muffins
Calories: 190kcal

Ingredients

  • 6 tablespoons unsalted butter
  • ½ cup honey or pure maple syrup
  • zest of 1 orange
  • ¼ cup fresh orange juice from 1 large orange, at room temperature
  • ¾ cup milk dairy, almond, etc., at room temperature
  • 2 eggs at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • 1 cup white whole wheat flour*
  • 1 cup all-purpose flour
  • 1 ½ cups cranberries fresh or frozen, large cranberries coarsely chopped
  • turbinado sugar optional, for sprinkling on top

Instructions

  • Preheat oven to 350° F. Spray a muffin pan with nonstick spray (or use paper or parchment liners).
  • Melt the butter in a large mixing bowl in the microwave. (Or melt the butter in a pan on the stove and transfer to a large bowl.)
  • Add the honey, orange zest, orange juice, milk, eggs and vanilla. Whisk until well combined.
  • Add the baking soda, baking powder, salt and cinnamon and whisk until fully incorporated.
  • Add the whole wheat and all-purpose flours and stir gently with a rubber spatula or spoon until almost combined. Fold in the cranberries, reserving a few for the tops of the muffins if desired. Do not overmix the batter.
  • Spoon the batter into the muffin pan. The wells will be filled almost to the top. Press any reserved cranberries into the tops of the muffins. Sprinkle with turbinado sugar, if desired.
  • Bake muffins for 16-18 minutes, until a tester inserted into the center of a muffin comes out clean or with just a few moist crumbs attached. (If the cranberries were frozen the muffins will take a few extra minutes to bake.)
  • Let muffins cool in the pan for 10 minutes and then remove to a wire rack. Serve warm.

Notes

  • If you can't find white whole wheat flour, you can substitute regular whole wheat flour or all-purpose flour.
  • You can make mini muffins in a mini muffin pan. Bake for 10-12 minutes.
  • Extra muffins can be stored in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1muffin | Calories: 190kcal | Carbohydrates: 29g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 44mg | Sodium: 206mg | Potassium: 102mg | Fiber: 3g | Sugar: 13g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
Nutrition information is only an estimate.
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