Homemade Cranberry and Orange Yogurt Muffins Recipe
The bright, tart pop of cranberries paired with the sunny zest of orange creates a flavor combination that’s simply irresistible. These Homemade (Perfect) Cranberry and Orange Yogurt Muffins are my go-to for a bakery-style treat that’s surprisingly simple to make. After extensive testing, I’ve perfected the balance of moisture and lift using Greek yogurt, ensuring a tender crumb that stays fresh for days.
PrintHomemade Cranberry and Orange Yogurt Muffins
Ingredients
Scale
- 2 cups all purpose flour (good quality )
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup sugar
- 1/2 cup light olive oil (or sunflower oil)
- 2 eggs
- 1 cup greek yogurt (or labne (if using regular yogurt, omit the buttermilk/milk))
- 2 Tbsp buttermilk
- 2 cups cranberries (fresh or frozen (I've also used 1 cup of dried cranberries))
- 2 tsp grated rind of one orange (preferably organic)
- 2 Tbsp Swedish pearl sugar (or Demerara sugar (sugar in the raw) for topping)
Instructions
- Preheat oven to 350F (175C)
- Sift first 3 ingredients into a large bowl, then stir in sugar.
- Place the cranberries (toss with a tiny bit of flour, which will stop them from falling to the bottom of the pan) with the grated orange peel in a small bowl, and set aside.
- In a large measuring jug, combine the eggs, oil, yogurt and buttermilk and whisk to combine. Stir the yogurt mixture into the dry ingredients, just until barely combined (do not mix until the flour is completely cleared).
- Add the cranberries and orange peel, and continue to fold the mixture until just combined. Do not over stir muffins or they will not be light in texture.
- Place the mixture into the muffin cups or mini-loaf pans, or one large loaf tin, then sprinkle with sugar.
- Bake for about 20 minutes or until muffins and golden brown (or 50 to 55 mins if making one loaf) and a skewer comes out clean when inserted in the center.
- Try to let them cool slightly before digging in, with a hot cup of tea!
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