Cranberry and blood orange muffins
- Preparation 15 min
- Cooking 25 min
- Servings 12
- Freezing Absolutely
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🍊 Muffins for the holidays, lunches and breakfast
I make them over the holidays, for lunches, for breakfast. My kids love them. Dried cranberries, blood orange zest and juice. Out of season, no blood orange? A regular orange does the job with no problem.
🥛 A thick batter, Greek yogurt
I suggest Greek yogurt because it’s thicker. The result: a batter thick enough that the cranberries don’t sink to the bottom. Dried cranberries only, not fresh or frozen.
🧁 Fill the cups all the way
I love it when the muffin bursts out, so I fill my cups to the top. And they freeze really well. Frozen, I take them out the night before in the fridge for lunches, and it’s unreal.
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🍊 Blood orange or regular orange
No blood oranges at the grocery store? Use a regular orange, it replaces the blood orange with no problem. Out of season, it does the job.
🫐 Dried cranberries, nothing else
I only use dried cranberries, not fresh or frozen. They don’t sink to the bottom of the muffin: the batter is thick enough to hold them in place.
🥛 Greek yogurt, for thickness
That’s why I suggest it: it’s thicker than regular yogurt, and the batter holds together better. You get moist muffins without a runny batter.
🥄 Don’t overmix once everything is combined
When the flour goes into the batter, mix just enough to wet the dry ingredients, gently, with a wooden spoon. If you mix too much, you develop the gluten and the muffins turn dense. It’s the one place in the recipe where you have to hold back.
🧁 Fill the cups all the way, so they burst
I fill my cups to the top because I love it when the muffin bursts out. My kids love them like that.
❄️ In the freezer, for lunches
They freeze really well. The night before a lunch, take some out into the fridge, it’s unreal in the morning. You can also thaw them at room temperature.
✅ What to serve with my cranberry orange muffins
At breakfast, in lunch boxes, over the holidays. If you like muffins, also try my blueberry and lemon muffins, my orange muffins or my wild berry explosion muffins.
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Ingredients
- 2 cups (500 ml) all-purpose flour
- 1 ½ teaspoons (7.5 ml) baking powder
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) ground cinnamon
- ½ teaspoon (2.5 ml) ground nutmeg
- 1 pinch of salt
- ½ cup (125 ml) softened butter
- ¾ cup (180 ml) brown sugar
- 2 eggs
- Zest of 2 blood oranges
- Juice of 2 blood oranges (⅓ cup / 80 ml)
- ⅓ cup (80 ml) plain Greek yogurt
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (250 ml) dried cranberries
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Preparation
- Preheat the oven to 400 °F (200 °C). Line the muffin pan with parchment paper or silicone cups.
- In a large bowl, add the flour, baking powder, baking soda, cinnamon, nutmeg and salt, then mix.
- In another large bowl, put the butter and brown sugar and whisk for 2 minutes.
- Add the eggs, zest, orange juice, yogurt and vanilla, then whisk for 2 minutes. Add the cranberries and mix.
- Add the flour mixture in 3 batches, mixing gently with a wooden spoon just enough to wet the dry ingredients.
- Divide among the muffin cups, filling them all the way, and place in the oven. Bake for 20 to 25 minutes, or until a toothpick comes out dry when inserted in the centre.
Yes, no problem. Out of season, a regular orange does the job.
No, I only use dried cranberries.
Yes, they freeze really well. To thaw them, leave them at room temperature or in the fridge. For lunches, I take them out into the fridge the night before.
Because it’s thicker. The batter holds together better, and the muffins are moist.
No. The batter is thick enough to hold them in place.
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