Cranberry Orange Muffins

5 from 1 vote

Classic Cranberry Orange Muffins are tender, light, and loaded with cranberries, fresh orange zest, and cinnamon.

Prep Time15

Cook Time18

Total Time33

Course: Muffins, Bread + Scones

Cuisine: American

Keyword: cranberry, muffins, orange

Servings: muffins

1 1/2 cups fresh or frozen cranberries chopped (you can also use a food processor and pulse them for 10-15 seconds.)
2 cups white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup avocado oil, or other neutral tasting oil
1/2 cup maple syrup
2 eggs
1 cup plain Greek yogurt
1 1/2 teaspoons vanilla extract
1 tablespoon orange zest
1/4 cup chopped toasted pecans, optional
Coarse sugar turbinado sugar for sprinkling on top

Preheat oven to 400° F. and line a standard 12 cup muffin pan with parchment paper liners.
In a large bowl whisk together the eggs, oil, maple syrup, Greek yogurt, vanilla, and orange zest.
In a second bowl whisk together the flour, baking powder, baking soda, cinnamon, allspice, and salt. Pour the dry ingredients in with the wet and use a rubber spatula to fold everything together. Be careful not to over mix the batter.
Add the chopped cranberries and pecans into the batter and gently fold them in. Divide the batter evenly into the lined muffin pan then sprinkle the tops with coarse sugar.
Bake the muffins on the middle rack of the oven for 18-20 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached. Remove the muffins from the pan and let the muffins cool on a wire cooling rack.