Packed with bright flavors of citrus and cranberries, Healthy Cranberry Orange Muffins are an easy holiday breakfast or snack! Yogurt gives these muffins both a moist and light texture while whole wheat (or spelt) flour adds fiber.
Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
In a large mixing bowl, whisk the egg for 10 seconds.
Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.
Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.
Bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Notes
Store: Store in a cool dry place for up to 3-4 days.
Freeze: In freezer safe container up to 3 months.
Has to be liquid sweetener: If you use dry sweetener like sugar, batter consistency will be thrown off and muffins will not turn out.
All purpose flour? I have not tried it but you can use 1 cup of white flour for every 3/4 cup of whole wheat flour that recipe calls for.
Gluten free flour? The only one I would recommend is all-purpose gluten free flour.
Yogurt: Greek yogurt is more thick than regular because whey has been removed, batter may need to be thinned. I use at least 2% yogurt. Skim yogurt will work.
Sugar: The added sprinkling of raw cane sugar on top gives the muffins a lovely added texture, a bit of sparkle, and extra sweetness. Omit, or use your favorite sugar.