Description
Delicious and moist cranberry yogurt muffins, perfect for breakfast or a snack!
Ingredients
Scale
- 1 cup fresh cranberries
- 1 cup whole-milk plain yogurt
- ¼ cup unsalted butter (melted and slightly cooled)
- 2 eggs (lightly beaten)
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- ⅓ cup sugar (or maple syrup)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons fresh orange zest
Instructions
- Pulse the cranberries briefly in a food processor.
- Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
- In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
- In another bowl, stir together the yogurt, maple syrup, butter, eggs, and vanilla.
- Gently stir the yogurt mixture into the flour mixture. (Expect the batter to be thick.)
- Add the cranberries to the batter with the orange zest. Stir gently to combine.
- Divide batter among the prepared muffin tin, using a heaping 1/4 cup batter in each cup.
- Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out clean.
- Remove from the oven, then transfer muffins to a wire rack to cool fully.
Notes
- These muffins can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.
- Feel free to substitute chopped nuts for added texture.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg