Healthy Cranberry Orange Yogurt Muffins

These muffins are the best and perfect holiday treat! They are filled with healthy ingredients and the combination of sweet and tart flavours make them oh so yummy! Enjoy them for breakfast or afternoon treat with a cup of tea. 🙂

These muffins are a perfect addition to a Christmas morning breakfast or brunch. The cranberries adds so much flavour and gives these muffins their festive appeal. I added 1 1/4 cups and feel free to toss in an extra handful. The fresh squeeze orange juice offers a fresh sweetness and with this combination it really makes this muffin special.

I have made these muffins with olive oil and it adds so much moisture and tenderness to these muffins. Olive oil is known to enhance the flavours of spices, fruits, nuts and chocolate. So need to run to the grocery store if you run out of butter or vegetable oil because olive oil is an excellent substitute.

I have made these muffins with fresh cranberries and frozen. Both will give you excellent results. If using frozen cranberries, add them to the recipe frozen.

WHAT MAKES THESE MUFFINS HEALTHY?

• For all my baking, I used organic unbleached flour and organic raw fine sugar. Both of these ingredients are organically grown and less processed, which both are important to me
• Olive oil is an excellent option to replace butter and vegetable oil. Sometimes we think those are the only two options when it comes to baking but that’s far from the truth. If you are wondering, you can not taste the olive oil in the muffins.
• Greek yogurt gives these muffins additional moistness and it’s excellent replacement to milk.
• Using freshly squeeze orange juice will prevent any extra sugar added to this muffin.

INGREDIENTS

• flour
• baking powder
• salt
• sugar
• orange juice and zest
• olive oil
• Greek yogurt
• eggs
• fresh or frozen cranberries

Topping:

• flour
• sugar
• unsalted butter

HOW TO MAKE THIS RECIPE

Preheat oven to 400°F. Prepare muffin tin. In a large mixing bowl, whisk flour, baking powder and salt.

In a medium bowl, add sugar and orange zest. Using your fingers, crumble the zest and blend into the sugar. Whisk in the olive/vegetable oil, yogurt, eggs, and orange juice until well combined.

Pour the sugar mixture into the flour mixture, stir just until the flour is blended throughout. Fold in the cranberries. Then using an ice cream scooper, divide the batter among the muffin cups.

Streusel Topping: mix together flour and sugar and then break butter into small pieces into the mixture. Sprinkle lightly on top of each muffin. You may need to flatten the batter to allow the topping to sit on top of the muffins.

Bake muffins for 20-22 minutes ,until golden in colour and a toothpick insert comes out clean. Allow to cool for a few minutes.

TIPS AND SUBSTITUTIONS

• As I mentioned, I use organic flour and sugar, however, you can easily substitute with regular flour and sugar, or whole wheat flour or spelt flour
• Olive oil can be replaced with an organic or regular avocado oil or a good quality vegetable oil
• I used an organic Greek yogurt and this can be substituted for milk
• If you use frozen cranberries, to not thaw them, rather add them to the recipe frozen

STORING

These muffins are best stored in an airtight container at room temperature for up to 2 days, then refrigerate them for one week. They freeze well for up to 2 months.

Healthy Cranberry Orange Yogurt Muffins

5 from 1 vote

These muffins are such a great combination of sweet and tart. They make a lovely festive addition to your holiday baking.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 12

Course: Breakfast, Snack

Calories: 193.73

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 cups organic all purpose flour (or non organic)
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup organic raw fine sugar
• 1 tbsp orange zest
• 1/3 cup olive oil or avocado oil
• 1/2 cup Greek yogurt
• 2 large eggs
• 1/3 cup orange juice, freshly squeezed (2 medium oranges)
• 1½ cup fresh or frozen cranberries

Streusel Topping:

• 2½ tbsp organic flour
• 1 tbsp raw fine sugar
• 1 tbsp unsalted butter

Equipment

• muffin tin

Method

 

1. Preheat oven to 400°F. Lightly grease or line a 12 cup muffin tin with paper muffin cups.
2. In a large mixing bowl, whisk flour, baking powder and salt.
3. In a medium bowl, add sugar and orange zest. Using your fingers, crumble the zest and blend into the sugar. Whisk in the olive/vegetable oil, yogurt, eggs, and orange juice until well combined.
4. Pour the sugar mixture into the flour mixture, stir just until the flour is blended throughout. Fold in the cranberries. Then using an ice cream scooper, divide the batter among the muffin cups.
5. Streusel Topping: mix together flour and sugar and then break butter into small pieces into the mixture. Sprinkle lightly on top of each muffin. You may need to flatten the batter to allow the topping to sit on top of the muffins.
6. Bake muffins for 20-22 minutes ,until golden in colour and a toothpick insert comes out clean. Allow to cool for a few minutes.

Nutrition

Calories: 193.73kcalCarbohydrates: 26.26gProtein: 4.21gFat: 7.98gSaturated Fat: 1.57gPolyunsaturated Fat: 1.09gMonounsaturated Fat: 4.81gTrans Fat: 0.04gCholesterol: 30.21mgSodium: 182.02mgPotassium: 71.07mgFiber: 1.05gSugar: 7.89gVitamin A: 91.22IUVitamin C: 5.58mgCalcium: 59.3mgIron: 1.31mg

Notes

These muffins are best stored in an airtight container at room temperature for up to 2 days, then refrigerate them for one week. They freeze well for up to 2 months.  

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