Orange Cranberry Yogurt Muffins

Left over cranberries from the holidays in your freezer? Use them in these yummy Orange Cranberry Yogurt Muffins! So good served still warm with a generous spread of butter.

They are topped with additional cranberries, an orange slice and an extra sprinkle of sugar giving them the perfect muffin top. This recipe makes 10 large muffins. We like to bake only 6 muffins at a time to allow them to rise with out baking into each other.

Orange Cranberry Muffins
Print Recipe
10 Large Muffins
10 Large Muffins
Orange Cranberry Muffins
Print Recipe
10 Large Muffins
10 Large Muffins
  • 1/2 Cup Cup of Donia Farms Sea-Salted GrassFed Butter Softened
  • 1/3 Cup Brown Sugar
  • 2/3 Cup White Granulated Sugar
  • Zest of One Large Orange
  • Juice of One Large Orange
  • 1 Cup Vanilla Yogurt
  • 1/4 Cup 2% Donia Farms Milk
  • 2 Tsp Vanilla Extract
  • 2 Eggs Room Temp
  • 1/4 Tsp Nutmeg
  • 1/4 Tsp All Spice
  • 3 Cups All-Purpose Flour
  • 1 Tbsp Baking Powder
  • 1/4 Tsp Baking Soda
  • 1/4 Tsp Salt
  • 1 1/4 Cups Frozen Cranberries
  • Orange slices & Cranberries For Topping
  • Raw or Granulated Sugar For Topping
Servings: Large Muffins
  1. Preheat Oven to 400 Degrees. Line muffin tin with 6 liners spaced evenly apart. (Note: if you have two muffin tins, repeat this step in a separate tin with 4 liners spaced apart.) Baking only 6 muffins at a time will allow these muffins room to rise and get a good "muffin top".
  2. In stand or large bowl with hand mixers, cream the butter until light and fluffy. Add the brown sugar, granulated sugar, eggs, vanilla and orange zest and beat until well combined, about 2 minutes. Be sure to scrape the sides of the bowl for an even mixture.
  3. In small bowl, whisk together the dry ingredients; flour, spices, baking powder, baking soda and salt. Set Aside
  4. In a separate small bowl, combine the yogurt, orange juice and milk. Set Aside.
  5. Alternatively add the wet and dry ingredients to the butter sugar mixture, mixing until just combined.
  6. Fold in the frozen cranberries.
  7. Using a cookie scoop or spoon, fill lined muffin until they are full and slightly rounded. Top with additional cranberry and orange slice, then sprinkle generously with raw sugar.
  8. Bake for 25 minutes, or until toothpick inserted comes out clean. The muffins will be golden in colour.

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