Cranberry Orange Muffins
Classic Cranberry Orange Muffins are tender, light, and loaded with cranberries, fresh orange zest, and cinnamon.
Servings: 12 muffins
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 175kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Cholesterol: 32mg | Sodium: 202mg | Fiber: 3g | Sugar: 10g