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![- 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 - ½ cup freshly squeezed orange juice - ½ cup plain Greek yogurt - 1 large egg - ½ teaspoon vanilla extract - ¼ cup melted coconut oil (or butter) - Optional: powdered sugar for dusting Cranberry orange muffins are a delightful treat. The mix of tart cranberries and sweet orange is magic. Each bite bursts with flavor and freshness. You can use fresh or frozen cranberries, so no worries if it's off-season. The all-purpose flour gives the muffins a light texture. Whole wheat flour adds a bit of heartiness. Sugar sweetens the batter while balancing the tartness of the cranberries. Baking powder and soda help the muffins rise perfectly. Don't skip the orange zest! It adds a strong, bright flavor. Fresh orange juice keeps the muffins moist. Greek yogurt gives a nice richness and helps with texture. The egg binds everything together, making for a nice crumb. For a touch of sweetness on top, use powdered sugar. It looks beautiful and tastes great. You can find this combination in the Full Recipe, which guides you step-by-step. Enjoy baking! First, you need to preheat your oven to 375°F (190°C). This step is key for even baking. While it heats, grab a muffin tin. You can line it with paper liners or lightly grease it with nonstick spray. Both options work well to help the muffins pop out easily. In a large bowl, combine the dry ingredients. Use a whisk to mix together: - 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 Mixing these dry ingredients well ensures even flavor and rise in your muffins. In another bowl, you will combine the wet ingredients. Add: - ½ cup freshly squeezed orange juice - ½ cup plain Greek yogurt - 1 large egg - ½ teaspoon vanilla extract - ¼ cup melted coconut oil (or butter) Whisk this mixture until it is smooth and creamy. This will add moisture and richness to your muffins. Make a well in the center of the dry ingredients. Pour in the wet mixture. Gently fold everything together using a spatula. Be careful not to overmix; some lumps are totally fine. Lastly, fold in: - 1 cup fresh or frozen cranberries, roughly chopped Evenly distribute the cranberries in the batter. Now, spoon the batter into the prepared muffin tin, filling each cup about ¾ full. Place the muffin tin in the preheated oven. Bake for 18-20 minutes. You know they are done when the tops are golden and a toothpick comes out clean. This step is crucial for a great texture. Once baked, remove the muffins from the oven. Let them cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely. If you want to add a sweet touch, dust the cooled muffins with powdered sugar before serving. Enjoy your delicious treats! For the full recipe, see above. To keep your muffins moist, use Greek yogurt. It adds creaminess and helps with moisture. Using fresh orange juice instead of bottled juice also boosts flavor and moisture. Make sure not to bake the muffins too long. Check them a couple of minutes early. If you see golden tops, it's time to pull them out. Mix ingredients gently. When you combine dry and wet ingredients, use a spatula. Fold the batter, but leave some lumps. If you mix too much, your muffins become tough. Remember, a few lumps are okay. They help keep the texture light and tender. Watch your muffins closely as they bake. Start checking them at 18 minutes. Insert a toothpick into the center. If it comes out clean, they are done. If the toothpick has batter on it, bake for another minute or two. Every oven is different, so adjust as needed. This helps you get the perfect muffin every time. For a foolproof guide on making these tasty treats, check the Full Recipe. {{image_2}} You can easily make gluten-free cranberry orange muffins. Use gluten-free flour blends instead of all-purpose and whole wheat flour. Look for blends that contain xanthan gum. This helps mimic the texture of regular flour. The rest of the recipe stays the same. Your muffins will still taste great, and you won't miss the gluten! To make these muffins vegan, swap the egg for a flaxseed egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use almond or soy yogurt instead of Greek yogurt. Replace the coconut oil with melted coconut butter or vegetable oil. Your muffins will be just as soft and tasty! Get creative with unique flavors. Try adding chopped nuts for crunch, like walnuts or pecans. You can also mix in some chocolate chips for a sweet twist. For added zing, use lemon zest along with orange zest. Dried fruits, like apricots or cherries, can also add a fun twist. Experimenting with flavors makes baking more exciting! For the full recipe on how to make these delicious muffins, check out the [Full Recipe]. To keep your cranberry orange muffins fresh, let them cool completely. Place them in an airtight container. Store at room temperature for up to three days. If you want to keep them longer, consider freezing. This helps maintain their taste and texture. Freezing muffins is simple. First, wrap each muffin in plastic wrap. Then, place them in a freezer bag or airtight container. Be sure to remove as much air as possible. They can last for up to three months. When you are ready to enjoy them, thaw at room temperature or in the fridge overnight. To reheat, simply microwave the muffin for 10-15 seconds. This makes them warm and soft. You can also warm them in an oven at 350°F (175°C) for about 5-10 minutes. This method keeps them crispy on the outside. Enjoy your tasty treats warm! For the full recipe, check out the section above. To make cranberry orange muffins from scratch, gather your ingredients. Mix dry and wet items in separate bowls. Combine them carefully. Bake at 375°F for 18-20 minutes. You can find the full recipe above. Yes, you can substitute some ingredients. Use almond milk instead of yogurt for a dairy-free option. You can also swap coconut oil for butter. Whole wheat flour can be replaced with more all-purpose flour if needed. The best way to zest an orange is with a microplane or a fine grater. Hold the orange firmly and rub it over the grater. Be careful to only take the orange part of the skin. Avoid the white pith, as it can taste bitter. Muffins are done when the tops are golden brown. Insert a toothpick into the center. If it comes out clean, your muffins are ready. If it has batter on it, bake for a few more minutes. Yes, you can use dried cranberries instead of fresh. They will give a different texture and flavor. If you use dried ones, consider soaking them in warm water for 10 minutes. This helps them stay moist in the muffins. You learned how to make delicious cranberry orange muffins today. We covered essential ingredients, step-by-step instructions, and helpful tips. These muffins taste great and have healthy benefits from cranberries and oranges. You can even try variations to suit your diet. Storing and reheating them is easy too. I hope you feel inspired to bake! Enjoy every bite of your fresh muffins.](https://mysavedrecipe.com/wp-content/uploads/2025/05/ccd8d75c-bdd0-4aeb-b4cd-3cde2d6c2068.webp)
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