Healthy, soft, and moist whole wheat orange cranberry muffins that’s perfect for breakfast!
Things I’ve learned during my UK trip so far:
- Nobody says “jay-walking,” so don’t use it when playing Balderdash. Everyone will know that an American came up with that answer. And if you’ve never played Balderdash before, do it.
- While we’re on the topic of Balderdash, remember not to read any part of the answer when repeating the question. Just don’t.
- Scattegories is still one of my favorite games to play with big groups.
- There’s sheep EVERYWHERE, and I’m obsessed with them. I may have scared everyone in the car when I suddenly shouted “SHEEP!!!” upon spotting a grazing flock.
- Yes, you can find persimmons and fresh lychees here! That one was a personal victory.
- Fan-assisted ovens: I’m still tackling those.
- Clotted cream? I’m lost on that one.
I’m about to tackle an orange cranberry pull-apart bread for dinner tonight, which reminded me of these fluffy mounds of beauty I made right before leaving for the UK. Orange and cranberry screams the flavors of winter, so I can only do it justice by making into little cakes.
I made these muffins with fresh cranberries, but they can be easily replaced with dried ones. These cuties are soft and MOIST and go down so well with a cup of tea (or coffee, if java is your calling).Print
Whole Wheat Orange Cranberry Muffins
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 12 1x
- Category: breakfast, snack
- 1 and 3/4 cups whole wheat pastry flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coconut sugar
- 1/3 cup unsweetened applesauce
- 1/3 cup vegetable oil
- 1/4 cup low-fat milk (I used 2% milk)
- 1/4 cup Greek yogurt (I used non-fat)
- 3 TBS orange juice
- 1 large egg
- zest from one orange
- 1 tsp dried orange peel (optional)
- 1 and 1/4 cup fresh cranberries
- 1/2 cup white chocolate chips
- turbinado sugar for topping
- cooking spray
- Preheat oven to 375 degrees F. Spray a 12-muffin pan with cooking spray.
- In a medium bowl, mix the flour, cinnamon, baking powder, baking soda, and salt together.
- In a large bowl, mix the sugar, applesauce, oil, milk, yogurt, orange juice, and egg together until well combined. Gradually mix in the dry ingredients with the wet ingredients. I like to mix it in 3 batches.
- Fold in the orange zest, orange peel, cranberries, and chocolate chips.
- Pour the batter into the greased muffin pan. Sprinkle some turbinado sugar on top of each muffin if you like.
- Bake for 20 to 23 minutes or until a toothpick comes out of a muffin cleanly. It is okay if there are a few crumbs.
- Store any leftovers in an airtight container in room temperature for a few days. You can also store it in the refrigerator for up to a week.
1. Loosely adapted from Sally’s Baking Addiction.[br][br]2. If you don’t have any fresh cranberries, substitute them with 1/3 cup to 1/2 cup dried cranberries.[br][br]3. Feel free to substitute the coconut sugar with any other sugar.
Looking for more muffin recipes?