Orange Cranberry Muffins
Author: Susan Palmer
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated white sugar
  • zest from 1 orange
  • 1 cup Greek yogurt (I used 2%)
  • ¼ cup butter, melted and cooled
  • 1 large egg
  • juice from 1 orange
  • 1 cup fresh cranberries
  1. Pre-heat your oven to 350 degrees F. and line a baking sheet with muffin/cupcake liners or spray with baking spray if not using liners.
  2. In a medium bowl, whisk together the dry ingredients. Remove 1 tablespoon of the dry ingredients and toss it together with the fresh cranberries – set aside.
  3. In a small bowl, whisk together the Greek yogurt, melted butter, egg and orange juice.
  4. Form a well in the center of the dry ingredients and mix in the wet, stirring to combine but careful not to over mix.
  5. Fold in the cranberries, making sure to evenly distribute through the batter.
  6. Using an ice cream scoop or a small ladle, evenly fill the muffin cups with the batter.
  7. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. Remove from the tin and let cool on a wire rack before serving.
Recipe by The Girl in the Little Red Kitchen at