Just in time for the holidays! These Cranberry-Orange Muffins are a delicious way to start off any morning with a bright and colorful Holiday inspired breakfast bite. Cranberry and orange are one of my all time favorite flavor combinations. The tartness and sweet playing off one another is always tasty. I’ve used the dynamic duo in bread, cookies, and now muffins!
If the Holidays could baked and served for breakfast, I’m pretty confident that they would taste just like these muffins right here. A little sweet. A little tart. And a whole lot of yum. Plus, this is about as simple as you can get with a muffin recipe.
I did consider doing some sort of glaze on top of these muffins, but in the end I decided that it was an unneeded additional bit of sugar and calories. So, I kept them as they were. No glaze. The off set of the cook time and temperature here give the muffins a soft fluffy inside and a firmer ‘muffin’ texture on the outer edges.
Know something else? Muffins are the perfect thing to make ahead of time to have ready and on hand for busy Holiday mornings.
TheSkinnyFork.com Scratch made muffins that are full of cranberry and orange goodness. Perfect for a make-ahead Holiday breakfast bite! Prep Time: 10 Minutes • Cook Time: 23 Minutes
Servings: 12 • Serving Size: 1 Muffin • Calories: 191 • Fat: 9 g • Saturated Fat: 5 g • Carb: 28 g • Fiber: 2 g • Protein: 4 g • Sugar: 8 g • Sodium: 227 mg
• 1/2 C. Room Temperature Butter
• 1/4 C. Sugar
• 1/4 C. Natural Sweetener
• 2 Tbsp. Brown Sugar/Sweetener Blend
• 2 Whole Large Eggs, Room Temperpature
• 1/2 C. Vanilla Bean Greek Yoghurt
• 2 Tsp. Vanilla Extract
• Zest of 2 Oranges
• 1 3/4 C. All-Purpose Flour
• 1 Tsp. Baking Soda
• 1 Tsp. Baking Powder
• 1/2 Tsp. Ground Cinnamon
• 1/2 Tsp. Salt
• 2 Tbsp. Unsweetened Almond Milk
• 2 Tbsp. Fresh Orange Juice
• 1 1/2 C. Fresh Cranberries
Directions:
Preheat the oven to 425 degrees F. and line a cupcake pan with liners. Give each a light coat of non-stick baking spray and set it aside.
In the base of a stand mixer fitted with the paddle attachment, beat together the 1/2 C. butter, 1/4 C. sugar, 1/4 C. sweetener, and 2 Tbsp. brown sugar blend until smooth.
Add in the 2 eggs, 1/2 C. vanilla yogurt, and the zest of two oranges. Continue to beat for another couple of minutes.
In another medium bowl, whisk together the 1 3/4 C. flour, 1 tsp. baking soda, 1 Tsp. baking powder, 1/2 Tsp. cinnamon, and 1/2 tsp. salt.
Add the dry ingredients to the wet and stir just until combined.
Stir in the 2 Tbsp. milk and 2 Tbsp. orange juice.
Finally, fold in the 1 1/2 C. cranberries.
Divide the batter evenly among the 12 liners and place the pan in the oven to bake for 5 minutes.
Reduce the oven temperature to 350 degrees F. and continue to bake for another 18 minutes or until an inserted toothpick comes out clean.
Once done, remove from the oven and allow to cool slightly before transferring to a wire rack to continue cooling as desired.
Enjoy warm or store in a cool dry place for 3-5 days.
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher