Orange Cranberry Muffins

Cranberry Lemon Muffins


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These cranberry orange muffins are a great breakfast item. They are sweet from the cranberries and sugar on top, but also tangy from the orange juice and zest used. It'll be love at first bite.

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Chicago, IL

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

12 servings


  • 1/2 C plus 2 Tbs. sugar, divided
  • 3/4 C nonfat plain yogurt
  • 1/3 C canola oil
  • 1 egg
  • 3 tsp. grated orange zest
  • 2 Tbs. orange juice
  • 1 tsp. orange extract
  • 1 1/2 C all-purpose flour
  • 1/2 C cornmeal
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/2 C fresh cranberries, coarsely chopped
  • 2 Tbs. oats

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Preheat oven to 400 degrees. Line a muffin tin with liners.

In a bowl, whisk 1/2 cup sugar, yogurt, oil, egg, 2 teaspoons orange zest, orange juice and vanilla.

In another bowl, whisk flour, cornmeal, baking powder, baking soda and salt. Add the yogurt mixture and fold until almost blended. Add in cranberries.

Pour the batter into muffin tins.

Combine the remaining 2 tablespoons sugar, 1 teaspoon orange zest and oats in a bowl. Sprinkle over the tops of the muffins.

Bake for 20 to 25 minutes, or until golden brown. Serve warm.

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