healthy holiday muffins

These cranberry muffins will be your family's new favorite! Don't tell them the recipe calls for healthy ingredients. These fluffy muffins are bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! Recipe yields 12 muffins.

Fresh Cranberry Orange Muffins

cranberries

white whole wheat flour flour

baking powder

baking soda

salt

coconut oil olive oil unsalted butter

honey

eggs,

plain Greek yogurt*

vanilla extract

orange

sugar

Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.

In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.

In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.

Pour the wet ingredients into the dry and mix with a big spoon, just until combined (a few lumps are ok). Gently fold the cranberry pieces into the batter.

Divide the batter evenly between the 12 muffin cups (they will be quite full). Sprinkle the tops of the muffins with turbinado sugar. Bake the muffins for 15 to 18 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.

Place the muffin tin on a cooling rack to cool. You might need to run a butter knife along the outer edge of the muffins to loosen them from the pan. If you have leftover muffins, store them, covered, at room temperature for 2 days, or in the refrigerator for up to 5 days. Freeze leftover muffins for up to 3 months.

These are wonderful I made them with King Arthur measure for measure flour substitute to be gluten free. Cranberry and orange are always a good combination. I’ve got breakfast ready for the week.

My family LOVES these muffins, which truly live up to their name! I incorporate the chopped cranberries at the same time as the liquid so I don't have to stir twice.  And for an economical alternative, I use a different natural sweetener: panela (unrefined cane sugar in blocks), available where Latin American foods are sold.   There are dark colored versions, but I prefer the lighter one.  You can cook it on low in a little water to make a syrup and then use as if it were honey.

My family LOVES these muffins, which truly live up to their name! I incorporate the chopped cranberries at the same time as the liquid so I don't have to stir twice.  And for an economical alternative, I use a different natural sweetener: panela (unrefined cane sugar in blocks), available where Latin American foods are sold.   There are dark colored versions, but I prefer the lighter one.  You can cook it on low in a little water to make a syrup and then use as if it were honey.  I always double the orange zest because its so yummy.

Such a delicious recipe and easily made egg free and dairy free.

Bizarre texture and flavor

I love cranberry anything, but these were so rubbery and I think the flavor was really disrupted by the faux health friendly Ingredients.  I felt like I couldn’t taste anything except coconut oil….

This is my second time making the cranberry/orange muffins.  We simply love them and are a frequent on our breakfast table along side our glass of cranberry banana smoothie.  I did not add anything or take away from your recipe as it is perfect just the way you made it.
Thank you so much for sharing this wonderful morning breakfast recipe.  Sincerely. JudyAnne

i  Got around to making these muffins
I  used whole wheat pastry flour and they are so yummy!
I used maple syrup vs honey and evoo vs coconut oil 
worked great!
into the rotation

We absolutely love these muffins! One of the best muffins I’ve tasted! I use olive oil and maple syrup and add some walnuts as well. I had trouble with the bottoms burning the first time I made them so now I always cook at 375 degrees and make a double batch!!

I love all of your recipes!! This muffin recipe does not disappoint. It is a favorite among family and friends and guilt free makes it even better! Perfect Fall/Winter treat :)

Was curious if this would work well in a bunt. Turned out great!! Made this as directed (had to use 1/2 yogurt 1/2 sour cream combo) and added about 15 min to the bake time. Finished off with 3T orange juice and 1 t. powdered sugar glaze while the bunt was still warm. Love having this healthier alternative to a traditional cranberry bread! Thank you!

Great recipe! Just-sweet-enough and perfect texture. Don’t skip the orange zest, it adds such a great pop of flavor. Thought I’d share that I made the recipe as written, using chia eggs - but baked it as a snack cake in 8x8 square pan. I adjusted baking to 350F for 35-40 minutes. Turned out super! Thank you!

OMG these came out fluffy, beautiful, and delicious. I took a chance and doubled the recipe because I had an extra bag of cranberries taking up valuable space. I followed the recipe exactly as written, except for using AP flour b/c that's what I had on-hand. My plan was to give some away to friends, but now I think I might freeze the extra and keep them for us ;-) They'll be a yummy bite of sunshine on cold mornings. Great recipe, thank you!

Just made these and they’re great. I used white WW flour, maple syrup, and light-tasting olive oil. I used dried cranberries which I rehydrated in the juice of the orange I zested. Someone mentioned they weren’t sweet enough, so I added a packet of Truvia. I made six jumbo muffins and baked for 25 minutes. Perfect!

These are really good! I made them today with a few small substitutions. I used frozen cranberries instead of fresh, vanilla Greek yogurt instead of plain, and reduced the maple syrup to half a cup since I used sweetened yogurt. I also added a few tablespoons of juice from the orange. 

They were fluffy and delicious. The only change I would make for next time is using butter or coconut oil instead of olive oil. I didn’t really like the olive oil taste. 

Thanks for the great recipie!

Made them with spelt flour. Still very fluffy and very tasty. It had the perfect amount of sweetness. Thanks for the great recipe.

Thanks for the recipe! I swapped out the sweetener with 1/2 cup brown sugar + 1/4 cup orange juice (since honey &amp; maple syrup are really expensive by me) and it worked really well. Sweetness and moisture level still seemed right. Everything else I kept the same and I thought it was terrific. Will make again and appreciate the whole wheat flour and yogurt to ease my guilt a little :)

Made these for first time today using regular whole-wheat flour, 2% MF plain Greek yogurt, coconut oil, 2/3 maple syrup and 1/3 honey. They turned out so beautiful, moist and delicious!  This will be my go to cranberry recipe from this point on.  
Appreciate all the work you did to refine and document this recipe. Incredibly helpful and was the reason my turned out perfectly on the first try.  

Anna Fiala
Edmonton, Alberta

These turned out amazing! Moist and delicious. I used Bob's Red Mill 1:1 flour to make them gluten-free. I went 1/2 and 1/2 on the honey and maple syrup. My cranberries were frozen (and I have a gas oven...)  so my cooking time was 23 minutes. SO good. This recipe is a keeper.

Loved these Cranberry Orange muffins.They are so moist and flavorful with 0 fat. Adding this recipe to my favourites. Delicious!

Boyfriend approved! He loves orange cranberry muffins and was very happy with this recipe!

https://content.jwplatform.com/videos/wV9UXkgn.mp4

Watch how to make cranberry orange muffins with this short recipe video! They’re bursting with fresh cranberry and orange flavor, plus they’re whole grain and naturally sweetened! 

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The most viewed healthy holiday muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Fresh Cranberry Orange Muffins

The most viewed healthy holiday muffins recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine