Tender and fruity Healthy Orange Cranberry Muffins are bursting with tart, juicy cranberries, and topped with a sweet streusel topping. A delicious, festive treat that’s perfect for holiday brunch!
Orange Cranberry Muffins are the perfect way to celebrate cranberry season! These are easy to make with whole wheat flour, fresh cranberries, and orange zest. Finish with a sweet crumble topping to really take these to the next level. Add them to your holiday breakfast menu, or enjoy them as a satisfying grab-n-go snack. Freeze an extra batch, so you can enjoy a quick treat any time you’re craving the flavors of the season!
What makes these muffins so special?
- Quick & easy: This muffin recipe is easy to whip up and can be ready in less than 30 minutes!
- Nutritious: Our cranberry muffins are healthier than your average bakery muffin. We’re using simple ingredients, like whole wheat flour, coconut sugar, coconut oil, and Greek yogurt for a boost of protein.
- Wonderful seasonal flavor: The cranberry and orange join together to create a flavor that is sweet, zesty, and tart! It is so good and the best muffins you will ever have!
- Versatile recipe: Make these for Thanksgiving breakfast, Christmas brunch, or just a snack to take on the go! They will not disappoint!
This healthy cranberry orange muffin recipe is made with better-for-you ingredients that you can feel good about eating. Here’s what you’ll need:
- Flour: This recipe calls for whole wheat flour, which provides plenty of fiber and a nice nutty flavor. You can sub with all-purpose flour if preferred.
- Baking staples: A combination of baking powder and baking soda will help the muffins rise and bake properly.
- Salt: A small amount of salt balances the sweet, tart flavors.
- Egg: One egg will help bind everything together and keep the muffins fluffy.
- Sugar: Coconut sugar will perfectly sweeten your muffins and balance the tart and tangy flavors. Use an equal amount of brown sugar, if preferred.
- Yogurt: Greek yogurt will make your muffins extra moist! It adds a bit of tang, too, which is absolutely delicious. Use coconut yogurt to keep these dairy-free.
- Coconut oil: Add in a little melted coconut oil for moisture. You can sub with another oil if you’d like.
- Orange zest: Infuse these muffins with the most delicious orange flavor that compliments the cranberries wonderfully.
- Cranberries: Fresh or frozen cranberries work in this recipe. You may also use dried cranberries if that’s all you have but the flavor will vary.
- Topping: A crumble topping adds extra sweetness and texture. You’ll need a mix of whole wheat flour, coconut sugar, and coconut oil.
How to make this recipe
- Prep: Preheat the oven to 400ºF and line a muffin pan with paper liners.
- Make the topping: Add all the ingredients in a small bowl, and crumble with your fingers. Refrigerate until ready to use.
- Mix the dry ingredients: To make the muffins, you’ll need 2 large bowls. In the first one, sieve the flour and mix it with baking powder, baking soda, and salt.
- Mix the wet ingredients: In the second bowl, whisk the egg, sugar, yogurt, oil, and orange zest. Whisk until the sugar is dissolved. Pour the egg mixture over the flour and stir with a spatula to combine.
- Add cranberries: Sprinkle the cranberries with a tablespoon of flour and stir to coat. Fold the coated cranberries into the batter.
- Transfer batter to muffin pan: Divide the batter among your muffin cups, filling about 2/3 of each cup. Top with the crumbly topping, and add a few cranberries on top of each muffin, just to make it look pretty.
- Bake: Place in oven and bake for 5 minutes, then reduce the heat to 365ºF and continue to bake for about 15 minutes or until the toothpick inserted in the center comes out clean.
- Use separate bowls: For the best texture, be sure to mix the wet and dry ingredients in separate bowls. Don’t skip this step by mixing everything together in one bowl.
- Cranberries: You can use fresh or frozen cranberries. If using frozen cranberries, there is no need to thaw them. Add them to the batter frozen. You may need to add a minute or two to the bake time.
- Toss cranberries with flour: We recommend coating the cranberries in a small amount of flour before adding them to the batter, so they won’t sink to the bottom of the muffins.
- Baking temperature: Start the oven at a high temperature of 400ºF and then with the muffins still in the oven, lower the temperature to 365ºF for the remainder of the cooking time. The initial high heat will help the muffins rise quickly and give them domed tops.
- Cool: Allow muffins to cool for about 10 minutes in the pan. Then, transfer them to a wire rack to cool completely.
Frequently asked questions
Yes! To use dried cranberries, instead of fresh cranberries in this recipe, use only 1 cup of dried cranberries. Soak the dried cranberries in warm water for 10 minutes to soften them before patting them dry and adding them to the batter. Instead of juicy bursts of cranberries, you’ll have sweet, chewy cranberries. These muffins will be delicious either way!
Some recipes call for the cranberries to be cooked before adding them to the rest of the ingredients to avoid them tasting tart and raw. However, in most baked goods, including this recipe, there is no need to pre-cook them before adding them to the muffin batter.
You will find cranberries in the produce department of the grocery store, starting in mid-October through December or January. They typically come prepackaged, and you’ll want to look for firm, plump berries with a deep red color. Avoid shriveled or soft berries. You may also use frozen cranberries.
- To store leftovers: Store at room temperature for up to about 2 to 3 days in an airtight container. If you need to keep them for a longer period of time, store them in the fridge for up to about 5 days, or in the freezer. You can microwave refrigerated muffins for about 10-15 seconds to make them taste like they are fresh out of the oven.
- To freeze: Wrap each muffin in plastic wrap, then place them in a resealable freezer bag and freeze for up to 3 months. Label the bag with the date! Let the muffins thaw at room temperature or rewarm gently in the microwave to enjoy.
More healthy muffin recipes
- Healthy Pumpkin Muffins
- Carrot Cake Muffins
- Apple Cinnamon Muffins
- Banana Oatmeal Chocolate Chip Muffins
- Baked Oatmeal Protein Muffins
- Chocolate Chip Pumpkin Muffins
- Healthy Strawberry Muffins
- Healthy Lemon Poppy Seed Muffins
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Healthy Orange Cranberry Muffins
- 1 1/3 cup whole wheat flour or flour of choice
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 2/3 cup coconut sugar
- 1/2 cup coconut yogurt or plain Greek yogurt
- 1/4 cup melted coconut oil
- 1 tbsp orange zest
- 1 1/2 cups cranberries fresh or frozen
- 1/3 cup whole wheat flour
- 1/3 cup coconut sugar
- 2 tbsp coconut oil
- Preheat the oven to 400ºF and line a muffin pan with paper liners.
- Start with the topping. Add all the ingredients in a small bowl, and crumble with your fingers. Refrigerate until ready to use.
- To make the muffins, you'll need 2 large bowls. In the first one, sieve the flour and mix with baking powder, baking soda, and salt.
- In the second bowl, whisk the egg, sugar, yogurt, oil, and orange zest. Whisk until the sugar is dissolved. Pour the egg mixture over the flour and stir with a spatula to combine.
- Sprinkle the cranberries with a tablespoon of flour and stir to coat. Fold the coated cranberries into the batter.
- Divide the batter among your muffin cups, filling about 2/3 of each cup. Top with the crumbly topping, and add a few cranberries on top of each muffin, just to make it look pretty.
- Bake for 5 minutes, then reduce the heat to 365ºF and continue to bake for about 15 minutes or until the toothpick inserted in the center comes out clean.