Best Cranberry Orange Muffins

The Best Cranberry Orange Muffins, easy to make and delicious! Perfect for a breakfast treat or an afternoon snack!

Course Breakfast, Snack

Cuisine American

Prep Time 5

Cook Time 18

Total Time 23

Servings Muffins

Calories 142kcal

Author Lisa

Preheat oven to 375°F and line a muffin tin with cupcake liners.
Combine together the flour, granulated sugar, brown sugar, salt, baking powder, and baking soda in a bowl. (2 cups flour, 1 cup granulated sugar, 1 cup brown sugar, ½ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda)
In a separate bowl combine together the corn oil, eggs, greek yogurt, orange juice, orange extract if using, and vanilla extract. Make sure everything becomes fully incorporated and smooth. (⅔ cup corn oil, 2 large eggs, ⅔ cups Greek yogurt, ¾ cup orange juice, 1 tbs orange extract, 2 teaspoon vanilla extract)
Mix together the flour mixture with the wet ingredients. Then fold in the orange zest and cranberries. (2 tbs orange zest, 2 cups cranberries)
Fill the cupcake liners about ⅔rds full with batter and bake for 17-19 minutes or until the muffins are golden brown on top and a tooth pick comes out clean from the center.
Allow to cool then sprinkle or dip the muffin tops into coarse granulated sugar or leave the sugar off if you want less sweetness.
Enjoy!

Tips and Tricks

*Orange juice can be fresh or store bought but since you will need zest from oranges you might as well use the juice from them!
Also, if you squeeze your two oranges and it comes up a little short of ¾ cups just add a little water to make it the full amount.
*Orange Extract is optional but recommend to give these muffins that extra orange flavor.
*Orange zest from two large oranges should be enough. I also recommend zesting the oranges before juicing them- it’s way easier.
*If cranberries are frozen don’t thaw them. Just put them in the batter frozen.