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Healthy Orange Cranberry Muffins - Bright, Fresh, and Naturally Sweet

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 3/4 cups white whole wheat flour (or half all-purpose, half whole wheat)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon finely grated orange zest (from 1–2 oranges)
  • 2/3 cup fresh orange juice (about 2 large oranges), room temperature
  • 1/2 cup plain Greek yogurt (2% or 5%), room temperature
  • 1/3 cup extra-virgin olive oil (or melted coconut oil, cooled)
  • 1/2 cup honey or pure maple syrup
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/4 cups fresh cranberries, roughly chopped (or whole if small)
  • 1–2 tablespoons turbinado sugar for topping (optional, but adds crunch)

Method
 

  1. Prep the pan: Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
  2. Mix dry ingredients: In a large bowl, whisk the flour, baking powder, baking soda, and salt. Add the orange zest and rub it into the flour with your fingers to release the oils.
  3. Whisk wet ingredients: In a separate bowl, whisk the orange juice, Greek yogurt, olive oil, honey (or maple), eggs, and vanilla until smooth.
  4. Combine gently: Pour the wet ingredients into the dry. Stir with a spatula until just combined. The batter should look a bit lumpy. Do not overmix.
  5. Fold in cranberries: Gently fold in the chopped cranberries until evenly distributed.
  6. Fill the cups: Divide the batter among the muffin cups, filling each about 3/4 full. Sprinkle tops with turbinado sugar if using.
  7. Bake: Bake for 16–20 minutes, until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool: Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This helps keep the bottoms from getting soggy.