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- 1 ½ cups all-purpose flour - ½ cup whole wheat flour - 1 cup fresh or frozen cranberries - ¾ cup granulated sugar - ½ cup freshly squeezed orange juice - Powdered sugar for dusting - Coconut oil or softened butter - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 tablespoon orange zest - ½ cup plain Greek yogurt - 1 large egg - ½ teaspoon vanilla extract When I make cranberry orange muffins, I love using these fresh and simple ingredients. The mix of all-purpose and whole wheat flour gives them great texture. I often choose fresh cranberries for their tartness, but frozen ones work well too. The orange juice adds a bright taste. For a sweet finish, I sometimes dust the tops with powdered sugar. If I want a richer flavor, I use coconut oil or softened butter. Now, let’s talk baking. I always keep baking powder, baking soda, and salt on hand. The orange zest makes a huge difference. Adding Greek yogurt keeps the muffins moist. The egg binds everything, while vanilla extract adds warmth. You can find the full recipe later, but this ingredient list is your key to creating delicious muffins that everyone will love! - Preheat the oven to 375°F (190°C). - Prepare your muffin tin with liners or grease each cup lightly. - In a large bowl, combine: - 1 ½ cups all-purpose flour - ½ cup whole wheat flour - ¾ cup granulated sugar - 2 teaspoons baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 tablespoon orange zest Whisk these ingredients until they blend well. This mix gives your muffins a rich flavor. - In a separate bowl, whisk together: - ½ cup freshly squeezed orange juice - ½ cup plain Greek yogurt - 1 large egg - ½ teaspoon vanilla extract - ¼ cup melted coconut oil This mix will add moisture and tang to your muffins. - Create a well in the center of the dry mix. - Pour the wet mix into this well. - Gently fold in: - 1 cup fresh or frozen cranberries Mix gently until just combined. It’s okay if the batter is a bit lumpy. - Fill each muffin cup about three-quarters full with the batter. - Bake in your preheated oven for 18 to 20 minutes. The tops should be golden brown. - After baking, cool the muffins in the pan for 5 minutes. - Then, transfer them to a wire rack to cool completely. For a special touch, dust with powdered sugar before serving. This recipe is all about bright, fresh flavors! You can find the full recipe for these delightful muffins above. To make the best cranberry orange muffins, avoid overmixing the batter. Mix just until combined. This keeps your muffins light and fluffy. Using fresh cranberries is key for the best taste. They add bright flavor and a nice texture. If using frozen cranberries, do not thaw them. This way, they stay juicy. Enjoy these muffins warm. A pat of butter adds richness. You can also sprinkle some powdered sugar on top for a sweet touch. Pair these muffins with coffee or tea. The flavors of orange and cranberry blend well with warm drinks. For a lovely display, arrange the muffins on a rustic wooden platter. This adds charm to your table. Garnish the muffins with fresh cranberries and orange slices. This not only looks pretty but also gives a hint of the flavors inside. You can find the complete recipe for these delightful muffins in the Full Recipe section. {{image_4}} You can easily make these muffins gluten-free. Just substitute the all-purpose flour with a gluten-free blend. Look for blends that contain xanthan gum. This will help the muffins rise and hold their shape. You won't lose any flavor or texture! To make these muffins vegan, replace the egg and yogurt with plant-based alternatives. Use a flaxseed egg or applesauce for the egg. For yogurt, try coconut yogurt or any dairy-free yogurt. The muffins will still taste great and be nice and fluffy. Get creative with flavors! You can add nuts for a crunchy bite or chocolate chips for sweetness. Walnuts or pecans work well in this recipe. Mix in about a half cup for a tasty twist. These changes will give you different textures and flavors in every bite. For the full recipe, check out the detailed instructions above! Store your cranberry orange muffins in an airtight container. They stay fresh for up to 3 days. This method keeps them soft and tasty. If you want your muffins to last longer, refrigerate them. They can stay fresh for up to a week. Just make sure they are well-wrapped to keep moisture in. For longer storage, freeze the muffins. Wrap each one in plastic wrap to avoid freezer burn. You can freeze them for up to 3 months. When you're ready to eat, thaw them at room temperature before serving. This keeps them just as delicious as when they were fresh. Yes, you can use frozen cranberries without thawing. They work well in the batter. Using them frozen helps keep the muffins moist and adds a nice burst of flavor. To make your muffins less sweet, reduce the amount of sugar by up to ¼ cup. This change allows the tartness of the cranberries to shine through. You can use sour cream or a dairy-free yogurt alternative. Both options will keep the muffins moist and tender. This blog post covered how to make delicious cranberry muffins. We talked about the main ingredients, step-by-step instructions, and helpful tips. You learned about storage options and fun variations such as gluten-free or vegan choices. Remember, perfecting your muffin baking skill takes practice. Use fresh ingredients, and don't rush the mixing process. With these tips, your cranberry muffins will shine at any meal or gathering! Enjoy the baking journey!

Cranberry Orange Muffins

Indulge your taste buds with my Cranberry Orange Muffins, a simple and flavorful treat perfect for breakfast or snacks! Bursting with the tangy goodness of cranberries and the bright zest of oranges, these easy-to-make muffins are crafted with wholesome ingredients that you already have in your kitchen. Click through to explore the full recipe and discover tips for making these delightful muffins that everyone will adore!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup whole wheat flour

1 cup fresh or frozen cranberries, roughly chopped

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 tablespoon orange zest (grated from fresh oranges)

½ cup freshly squeezed orange juice (for best flavor)

½ cup plain Greek yogurt

1 large egg

½ teaspoon vanilla extract

¼ cup melted coconut oil (or substitute with softened butter)

Optional: powdered sugar for a light dusting

Instructions
 

Begin by preheating your oven to 375°F (190°C). Prep your muffin tin by either lining it with paper liners or lightly greasing each cup with nonstick spray.

    In a large mixing bowl, combine the all-purpose flour, whole wheat flour, granulated sugar, baking powder, baking soda, salt, and orange zest. Whisk together until all dry ingredients are thoroughly blended.

      In a separate mixing bowl, whisk together the freshly squeezed orange juice, Greek yogurt, egg, vanilla extract, and melted coconut oil until the mixture is smooth and uniform in consistency.

        Create a well in the center of the dry ingredients and gently pour in the wet mixture. Use a spatula to fold the ingredients together, mixing just until everything is combined. It’s fine if the batter remains slightly lumpy—avoid overmixing to keep the muffins light and fluffy.

          Carefully fold in the chopped cranberries into the batter, making sure they are well-distributed for an even burst of flavor in each muffin.

            Using a spoon or a scoop, distribute the muffin batter evenly into the prepared muffin tin, filling each cup about three-quarters full to allow for rising.

              Bake in your preheated oven for 18 to 20 minutes, or until the muffin tops turn golden brown and a toothpick inserted into the center of a muffin comes out clean.

                Once baked, remove the muffins from the oven and let them cool in the pan for 5 minutes. Afterward, transfer them to a wire rack to cool completely.

                  For an extra touch, feel free to dust the cooled muffins lightly with powdered sugar before serving.

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                      - Presentation Tips: Serve the muffins warm on a rustic wooden platter, and add a vibrant touch by garnishing with fresh cranberries and slices of orange. This not only enhances the aesthetic but also invites a fragrant aroma that complements the muffins beautifully.