Cranberry Orange Muffins

A cranberry orange muffin topped with a drizzle of an almond milk based glaze.

5 from 4 votes

These cranberry orange muffins are moist, fluffy and bursting with juicy cranberries in each bite! They're made with wholesome ingredients and naturally sweetened with maple syrup.

Prep Time15

Cook Time20

Total Time35

Course: Breakfast/Snack, Muffin

Cuisine: American

Diet: Vegetarian

Servings: muffins

Author: Brittany Mullins

Equipment

food processor

Ingredients

1 ¾ cups (233g) all-purpose
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
2 large eggs
½ cup pure maple syrup
½ cup full-fat or low-fat greek yogurt
¼ cup olive oil or avocado oil or applesauce
¼ cup freshly squeezed orange juice
2 Tablespoons orange zest zest from 1 orange
1 teaspoon vanilla extract
1 ½ cups fresh or frozen cranberries don’t thaw (chop into smaller pieces in food processor)

Glaze (optional)

½ cup powdered sugar
¼ teaspoon vanilla extract
1-2 teaspoons almond milk

Instructions

Preheat oven to 350°F. Grease a muffin tray with nonstick spray or line with muffin liners.
In a medium bowl, mix together flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, whisk together eggs, maple syrup, greek yogurt, oil, orange juice, orange zest and vanilla.
Add dry ingredients into the bowl with the wet ingredients and stir together until just combined. Don’t over mix!
Add cranberries to the bowl of a food processor and pulse for about 1-2 minutes to chop cranberries into smaller pieces. Gently stir in the chopped cranberries to the batter.
Divide batter evenly between 12 muffin cups.
Bake for 20-22 minutes, or until a toothpick inserted comes out clean. Let muffins cool for a few minutes before removing from the pan, then transfer to a cooling rack to cool completely.
If making glaze, add powdered sugar, vanilla extract and almond milk to a small bowl and whisk to combine until smooth. Once cool, drizzle muffins with glaze before serving.

Notes

Make them gluten-free: I haven't tried it, but you should be able to substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just be sure to use a high-quality brand for the best results.
Make them dairy-free: Use a dairy-free yogurt instead of greek yogurt.
Make them egg-free: I haven't tried it, but you could try a vegan substitute like chia eggs or flax eggs.
Storing: Store these muffins in an airtight container at room temperature for 2-3 days, in the refrigerator for 4-5 days or in the freezer for up to 3 months. Thaw in the fridge or at room temperature before enjoying.

Nutrition