Best Cranberry Orange Muffins (Small Batch, with Greek Yogurt)

These light, fluffy cranberry orange muffins feature Greek yogurt for an extra moist yet delicate texture. This small batch muffin recipe yields six muffins that are perfect for not too sweet desserts or everyday breakfasts on the go.

I love making this cranberry orange muffin recipe during the fall holidays when fresh cranberries line the produce aisles. But I often find myself craving them year round; they are just SO good for a quick breakfast or anytime treat. Thankfully, frozen cranberries are available all year round. 🙂

What makes these cranberry orange muffins the best? The magic of this particular small batch baking recipe is the use of Greek yogurt. It somehow lightens up the entire recipe while still creating a rich, moist texture that's just so irresistible. And the fresh orange juice and orange zest really make these muffins pop with fresh flavor. With only ten minutes of prep time and no electric mixer required, this fall muffin recipe is an absolute must try.

🌿 Ingredients

Feel free to substitute frozen cranberries for fresh cranberries. (You could also use a lesser amount of dried cranberries, but I prefer the natural tartness of fresh or frozen cranberries to offset the sweetness of the muffins.) You can also substitute sour cream for the Greek yogurt if needed.

See recipe card below for exact quantities.

🍳 Recipe

Best Cranberry Orange Muffins (Small Batch, with Greek Yogurt)

Allison Campbell

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Soft and fluffy cranberry orange muffins made with Greek yogurt for a moist, light texture. This easy small batch recipe makes six muffins.

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Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 6 muffins

Course: Dessert

Cuisine: American

Calories: 157

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• ½ orange
• ¾ cup all-purpose flour or GF all-purpose flour (see notes)
• 1 teaspoon baking powder
• ⅛ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 large egg at room temperature
• 3 tablespoons white sugar
• 2 tablespoons packed brown sugar
• 2 tablespoons plain Greek yogurt or sour cream
• 2 tablespoons unsalted butter melted, plus extra for greasing (see notes)
• ½ teaspoon vanilla extract
• ½ cup cranberries fresh or frozen

Equipment

• muffin tin
• muffin liners
• zester
• mixing bowls
• whisk
• silicone spatula

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Method

 

1. Preheat oven to 400°F (204°C) and line a 6-muffin tin. Wash and zest half the orange, and set zest aside. Then squeeze 1 tablespoon of juice and set aside; you can eat or save the rest of the orange. (See notes.)
   ½ orange
2. Place the flour, baking powder, baking soda, salt and orange zest in a medium mixing bowl and use a whisk to incorporate.
   ¾ cup all-purpose flour, 1 teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon sea salt
3. In a larger bowl, use a whisk to beat the egg a little, then add the sugar, brown sugar, yogurt, orange juice, butter and vanilla and whisk again.
   1 large egg, 3 tablespoons white sugar, 2 tablespoons packed brown sugar, 2 tablespoons plain Greek yogurt, 2 tablespoons unsalted butter, ½ teaspoon vanilla extract
4. Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold the cranberries into the batter and then divide the batter evenly into the muffin cups.
   ½ cup cranberries
5. Bake muffins for 18-20 minutes, or until a toothpick comes out clean. Let muffins cool in the tins for 5 minutes, and then remove onto a wire rack to finish cooling.
6. Serve, and enjoy!

Nutrition

Calories: 157kcalCarbohydrates: 25gProtein: 3gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 41mgSodium: 206mgPotassium: 70mgFiber: 1gSugar: 12gVitamin A: 191IUVitamin C: 7mgCalcium: 62mgIron: 1mg

Notes

Mini cranberry orange muffins: Use a 12-mini muffin tin and bake for just 12-14 minutes or until a toothpick comes out clean.

Orange zest: If you don't have a citrus zester, you can also use a chef's knife to slice thin peels off the orange and then finely mince them.

Gluten free: I tested with Cup4Cup Gluten Free Flour and had excellent results.

Storage: Store in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.

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