Cranberry and orange are a delicious autumn/winter flavour combination. Paired with warming spices like cinnamon and ginger, these Cranberry Orange Muffins are a tasty afternoon treat for this cold season and ours have been made a little bit lighter.
Blueberry muffins seem to get all the limelight, but we are here to show that cranberry muffins can be just as good - if not better! What could be better than the combination of fruit and chocolate in a muffin?
Sweet dried cranberries with chunks of dark chocolate in a light and fluffy muffin. We added a little bit of orange juice as the citrus just lifts it all and adds some extra natural sweetness of course.
Why should you try it?
✔ Only 200 calories a muffin
✔ Easy for kids to help make
✔ A delicious treat at Christmas time
What you will need
- All purpose flour - We have tried making these with wholewheat flour, and even a mixture of the two, but they were just too dense for our liking.
- Granulated sweetener - we make these lower in sugar by using a granulated sweetener. You could use caster sugar instead if you prefer.
- Butter - unsalted butter is best for this recipe.
- Eggs - We used medium eggs in this recipe. If you use large eggs, it will change all the other amounts of ingredients.
- Greek yogurt - Keep these muffins lighter by using a 0% fat Greek yoghurt.
- Vanilla - Use extract instead of essence, as you will have much more of a natural flavour.
- Salt
- Baking powder and soda - These are used to increase the volume and lighten the texture of baked goods
- Cinnamon and ginger - These spices give the muffins a real Christmas feel. Feel free to adapt the amounts to suit your own tastes.
- Orange - We used the juice and the zest for a real burst of orange flavour.
- Milk - We used almond milk, but any milk would work in this recipe.
- Cranberries - We used dried cranberries, as that is all we could find at the time, but fresh cranberries would work in this recipe too.
- Chocolate chips - For an intense chocolate flavour, use dark chocolate chips. Milk or white would work too.
How To Make Cranberry Orange Muffins - Step by Step:
One: Preheat your oven to 200°C/390°F and grease a 12 hole muffin tin.
Two: In your stand mixer, or a large bowl, beat the butter and Hermesetas Granulated Sweetener together until creamy and well mixed.
Three: Add the yogurt, eggs and vanilla and beat.
Four: Add the orange zest, orange juice and milk and mix gently.
Five: In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and salt.
Six: (a) Pour the wet ingredients in to the dry ingredients and (b) mix well.
Seven: (a) Add the cranberries and dark chocolate chips and (b) mix well.
Eight: Divide the batter between the muffin tin and put in the oven for 30 minutes.
How to adapt them
One of our favourite ways to adapt these cranberry muffins, and to take them to the next level, it to top them with a cream cheese frosting. We mix together cream cheese, butter and icing sugar with a little vanilla and spread it on top of the muffins. Super indulgent, but delicious.
You could also drizzle some white chocolate on them for something a little indulgent, but with minimal effort.
What to serve them with
Any of the following drinks will go perfectly with one of these cranberry muffins:
FAQs
Are cranberry muffins healthy?
Portion control is definitely key when it comes to these muffins, but we have made some lighter swaps like using granulated sweetener. Also, there are loads of health benefits of cranberries. They are a good source of vitamin C, E and K1 as well as fibre.
Can you make mini muffins with this mixture?
Our toddler LOVED these muffins, but they were a little bit too big for him. Not that he didn't give it a good go! You could easily make mini versions of these in a mini muffin tin so they were more toddler friendly. It would make them perfect for a kids party - something a little different.
Can you use fresh or frozen cranberries in these muffins?
Yes, you can use both. If you are using frozen, it is best to stir them in to the batter when they are still frozen. If they defrost first, they can become very watery.
Can you freeze cranberry muffins?
You certainly can and I would highly recommend it as these tasty muffins are seriously moreish. Once a batch of these are out of the oven, it is hard to keep your hands off them.
Once they have cooled down, wrap them individually and then put them in the freezer. You can then take them out one at a time when you want once. Ideal for kids lunch boxes, or relaxing with a cup of coffee before you get the kids from school.
Extra Tips:
- You could use fresh cranberries instead of dried, but it might change the texture a little.
- When using dried cranberries, it is best to soak them first, as it makes them a little juicier.
- The dark chocolate chips in these muffins do make them sweet, but you could easily leave them out.
- Mix things up a bit and swap the cranberries for dried cherries or sultanas.
- Try using white chocolate chips instead of dark.
- To make these gluten free, you could use almond flour, however it would make them a little dry.
Want to try some other baked recipes? How about these:
Healthy Chocolate Raspberry Brownies
White Chocolate and Raspberry Muffins
Healthy Carrot Cake
Oaty Apple Crumble
Healthy Apple Pie
Healthy 2 Ingredient Cookies
Gingerbread Cupcakes
Healthy Banana Bread
Healthy Gingernut Biscuits
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DON’T FORGET TO RATE THE RECIPE ↓
Cranberry Orange Muffins
Ingredients
- 220 g All purpose flour
- 115 g Butter
- 25 g Hermesetas Granulated Sweetener
- 2 Medium eggs
- 120 g 0% Greek yogurt
- 2 tsp Vanilla extract
- ½ tsp Salt
- 1 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Cinnamon
- ½ tsp Ground ginger
- 1 Orange (zest and juice)
- 3 tbsp Almond milk (you can use any milk though)
- 100 g Dried cranberries
- 50 g Dark chocolate chips
Instructions
- Preheat your oven to 200°C/390°F and grease a 12 hole muffin tin.
- In a stand mixer, or a large bowl, beat the butter and Hermesetas Granulated Sweetener together until creamy and well mixed.
- Add the yoghurt, eggs and vanilla and beat.
- Add the orange zest, orange juice and milk and mix gently.
- In a separate bowl, mix together the flour, baking powder, baking soda, cinnamon, ginger and salt.
- Pour the wet ingredients in to the dry ingredients and mix well.
- Add the cranberries and dark chocolate chips and mix well.
- Divide the batter between the muffin tin and put in the oven for 30 minutes.
Notes
- You could use fresh cranberries instead of dried, but it might change the texture a little.
- The dark chocolate chips in these muffins do make them sweet, but you could easily leave them out.
- Mix things up a bit and swap the cranberries for dried cherries or sultanas.
- Try using white chocolate chips instead of dark.
Nutritional Information
*www.nhs.uk/Livewell/Goodfood/Pages/the-truth-about-artificial-sweeteners.aspx
Cindy Gordon
Always looking for new recipes to UP our breakfast game. These muffins look great!
Lauren Vavala @ DeliciousLittleBites
I haven't had a good cranberry orange muffin in way too long! Craving them even more now!!