Orange cranberry muffins

Muffins or cupcakes?

Which one to choose? I like the look of cupcakes, and some artist chefs out there can make amazing cupcakes. What they can do with a little a bit of icing and their art, it’s amazing. Unfortunately, I don’t have that talent and patience. Therefore I make what I do best; tasty muffins with a lot of berries.

How to store muffins?

I usually store my muffins into a plastic container, on the kitchen counter. I am not worried they don’t stay long there. My kids love them, so therefore in 3 days, there are no more muffins:)

Why and how to make muffins without milk?

It’s easy to make muffins without milk. When I see a recipe with milk, I usually replace it with yogurt. I find that replacing milk with yogurt make the muffins so much moister and they stay moist like that for a long time.

For this recipe, you start by preheating your oven at 375 degrees and prepare your muffins tray. This recipe is for 12 muffins. Secondly, add all your wet ingredients; yogurt, eggs, oil, orange zest and it’s juice, into a large mixing bowl. After that, add the dry ingredients; flour, sugar, baking powder, baking soda, salt into another bowl.

Now it’s time to add the dry ingredients to the wet ingredients, into the large mixing bowl. Mix carefully. Make sure that there is no more dry flour. Almost done, add your berries to the mixture. You can use any frozen berries; blueberries, strawberries, raspberries or cranberries. Pick your favorite. Pour the dough onto the mold, bake for 15 minutes or until the knife comes out clean.

Enjoy!

Perfect for a quick breakfast or a little afternoon snack.

Ultra Moist Orange Cranberry Muffins

by Melanie Dompierre
Quantity for: 12 Muffins
PREP TIME10 mins
COOK TIME20 mins
TOTAL TIME30 mins
Perfect for a quick breakfast or a little afternoon snack.

Ingredients

  • 2 cups unbleached flour
  • 1 cup sugar
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cup vanilla yogurt
  • 1/2 cup vegetable oil
  • 1 orange juice and its zest
  • 1 cup frozen or fresh cranberries
  • 2 eggs

Instructions

  • Preheat your oven at 375 degrees, and prepare your muffins tray. This recipe is for 12 muffins.
  • Add all your wet ingredients; yogurt, eggs, oil, orange zest and it's juice, into a large mixing bowl.
  • Add the dry ingredients; flour, sugar, baking powder, baking soda, salt into another bowl.
  • Add the dry ingredients to the wet ingredients, into the large mixing bowl. Mix carefully. Make sure that there is no more dry flour. 
  • Add your berries to the mixture. You can use any frozen berries; blueberries, strawberries, raspberries or cranberries. Pick your favorite.
    Cranberries
  • Pour the dough onto the mold, bake for 15 minutes or until the knife comes out clean. 

Notes

Did you make that recipe ..... tag me @mel4skilletsandpots on Instagram and hashtag it #skilletsandpots. 

Course: Breakfast
Cuisine: American
Keywords: breakfast, citrus, cranberries, cranberry, cupcakes, moist, muffins, orange, sweet

Orange Cranberry Muffins

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Written by Melanie Dompierre

    6 Comments

  1. deirdrethefieryvegetariancom January 21, 2019 at 3:44 pm Reply

    Beautiful recipe Melanie! Very pretty combination of the berries and orange zest.

  2. Donna February 3, 2019 at 10:36 am Reply

    Oh my word! I so need to try to these 😍

  3. Carly February 3, 2019 at 11:23 am Reply

    These look amazing! Can’t wait to try and make them!

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