Healthy Orange Cranberry Muffins

Side shot of a single muffin made with cranberries that are oozing from the muffin. On the side of the muffin there are a few fresh cranberries for imagery purposes.

5 from 2 votes

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!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Diet: Vegetarian

Servings: muffins

Author: Rena

Ingredients

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

Topping:

1/3 cup whole wheat flour
1/3 cup coconut sugar
2 tbsp coconut oil

Instructions

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.

Notes

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 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.

Nutrition