How do I make tender and moist muffins?

My number one tips are to avoid over-baking, and avoid over-mixing the batter, as these are common culprits for dry muffins. See my success tips above for details!

How do I make these muffins gluten free?

Use a gluten free measure-for-measure flour such as the kind from Bob's Red Mill . This flour is your best option for this recipe since it can be substituted in a 1:1 ratio, whereas other gluten-free flours (such as almond flour, coconut flour, oat flour, etc.) would need to be tested with other ingredient ratios.

How do I make the cranberries less tart?

The cranberries sweeten up as they bake and burst into the muffins, but if they're still too tart for your tastebuds, you can chop them up a bit before adding them to the batter.

How do I store and freeze these muffins?

Store cranberry orange muffins on the countertop in an airtight container for a couple days before transferring them to the fridge. They are moist, so they can get moldy when left on the counter in a container for more than that. To freeze these muffins, place them in an airtight container or reusable storage bag (one that seals tightly), and store them in your freezer for up to three months. Thaw on the countertop until they come back to room temp.

Easy & Healthy Cranberry Orange Muffins

Description

These healthy cranberry orange muffins are fluffy and bursting with fresh cranberry and bright orange flavor in every bite! Made with wholesome ingredients and naturally sweetened, they're the perfect brunch or breakfast treat for the holidays or winter weekends.

Ingredients

Units Scale

1 1/2 cups white whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup virgin coconut oil, melted and slightly cooled
3/4 cup pure maple syrup
2 eggs, room temperature
3/4 cup plain Greek yogurt (2% or whole milk for richest flavor!)
2 tablespoons fresh orange juice (from one orange)
orange zest from one orange (~2 tsp; same orange as above)
2 teaspoons vanilla extract
1 1/2 cups fresh cranberries (leave whole or roughly chop)
Optional: coarse turbinado sugar for sparkling tops

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Instructions

Preheat & prep. Preheat your oven to 425 degrees, and line a 12-cup muffin tin with unbleached parchment liners (or grease the muffin tin).
Mix dry ingredients. Whisk together the flour, baking soda, baking powder, and salt in bowl.
Mix wet ingredients. Whisk together the melted and cooled coconut oil, pure maple syrup, eggs, yogurt, orange juice, orange zest, and vanilla extract in a separate, large bowl. Make sure to thoroughly whisk these together so that the maple syrup is fully incorporated into the other ingredients.
Combine dry ingredients into wet ingredients. Add the dry ingredients mixture to the wet ingredients mixture and mix until just combined, taking care not to over-mix. Gently fold in the cranberries.
Fill muffin tin. Spoon the muffin batter evenly into each muffin cup, and sprinkle with coarse sugar if desired.
Bake muffins. Bake the muffins at 425 degrees for 5 minutes, then reduce heat to 350 degrees. Bake at 350 for 14-16 more minutes. I recommend testing the muffins with a toothpick at minute 14 baking at 350 degrees (minute 19 of total baking time). If the toothpick comes out dry with a couple tender crumbs, take the muffins out. If not, allow them to bake for a couple more minutes before removing them from the oven. Carefully remove the muffins from the tin and allow them to cool for five minutes.

Notes

Storage & Freezing: Store cranberry orange muffins in an airtight container at room temperature for up to three days, then transfer to the fridge. To freeze, place muffins in an airtight container or freezer-friendly bag, and freeze for up to three months.

Prep Time: 10
Cook Time: 18
Category: Breakfast, brunch
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 270
Sugar: 27.3 g
Sodium: 222.4 mg
Fat: 10.6 g
Saturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 41.9 g
Fiber: 2.7 g
Protein: 4.3 g
Cholesterol: 32.3 mg