Ingredients
Equipment
Method
- Preheat oven to 400°F (205°C) and line a 6-muffin tin. Wash and zest ½ orange, and set zest aside (see notes). Then squeeze 1 tablespoon of juice and set aside.
- Place ¾ cup all-purpose flour, 1 teaspoon baking powder, ⅛ teaspoon baking soda, ¼ teaspoon sea salt with the orange zest in a medium mixing bowl, and use a whisk to incorporate.
- In a larger bowl, use a whisk to beat 1 large egg a little, then add the squeezed orange juice, 3 tablespoons white sugar, 2 tablespoons packed brown sugar, 2 tablespoons plain Greek yogurt, 2 tablespoons unsalted butter, and ½ teaspoon vanilla extract and whisk again.
- Using a silicone spatula, fold the dry ingredients into the wet until just incorporated (don't over mix.) Fold ½ cup cranberries into the batter and then divide the batter evenly into the muffin cups.
- 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.
- Serve, and enjoy!
Nutrition
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 and freezing: Refrigerate in an airtight container for up to 4 days, or wrap muffins individually and freeze for up to 2 months. Thaw for 1-2 hours at room temperature or 30 seconds in the microwave.
