Ingredients
- All-Purpose Flour: 2 ½ cups (approx. 300g) – This forms the base structure of our muffins.
- Granulated Sugar: ¾ cup (approx. 150g) – For sweetness; you can slightly adjust to your preference.
- Light Brown Sugar: ¼ cup, packed (approx. 50g) – Adds moisture and a hint of molasses flavor.
- Baking Powder: 2 ½ teaspoons – Our primary leavening agent, helping the muffins rise and become fluffy.
- Baking Soda: ½ teaspoon – Works with the acidic ingredients (yogurt, orange juice) for extra lift.
- Salt: ½ teaspoon – Enhances all the other flavors.
- Ground Cinnamon: 1 teaspoon (optional, but recommended) – Adds a warm, comforting spice note.
- Ground Nutmeg: ¼ teaspoon (optional, but recommended) – Complements the cinnamon and orange beautifully.
- Large Eggs: 2 – Bind the ingredients and add richness. Best used at room temperature.
- Plain Greek Yogurt: 1 cup (approx. 240g) – The star for moisture and a subtle tang! Full-fat is recommended for the best texture.
- Unsalted Butter: ½ cup (1 stick or 113g), melted and cooled slightly – For flavor and tenderness.
- Orange Zest: From 2 medium oranges (about 2 tablespoons) – This is where the most intense orange aroma and flavor comes from.
- Fresh Orange Juice: ½ cup (approx. 120ml) – From the zested oranges; adds more orange flavor and liquid.
- Vanilla Extract: 1 teaspoon – Rounds out the flavors.
- Fresh or Frozen Cranberries: 1 ½ cups (approx. 170g) – If using frozen, do not thaw. You can coarsely chop them if they are very large.
- Optional Topping:
- Coarse Sugar (Turbinado or Demerara): 2 tablespoons – For a crunchy, sparkling top.
- Orange Glaze: ½ cup powdered sugar mixed with 1-2 tablespoons orange juice.
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a 12-cup standard muffin tin with paper liners or grease it well with butter or non-stick spray. If you have any leftover batter, you can make an additional 2-3 muffins in a separate smaller tin or silicone cups.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg (if using). Whisking helps to aerate the flour and evenly distribute the leavening agents, which is crucial for a good rise. Make a well in the center of the dry ingredients.
- Combine Wet Ingredients: In a separate medium mixing bowl, whisk together the large eggs until lightly beaten. Then, add the plain Greek yogurt, melted butter, orange zest, fresh orange juice, and vanilla extract. Whisk until everything is well combined and smooth. The mixture should be fragrant from the orange zest and vanilla.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the well of the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the ingredients together until just combined. It’s very important not to overmix at this stage. A few streaks of flour remaining are perfectly fine. Overmixing develops the gluten in the flour too much, resulting in tough muffins.
- Add Cranberries: Gently fold in the fresh or frozen cranberries. If you’re using larger cranberries, you might want to give them a quick, coarse chop. If using frozen cranberries, add them directly from the freezer without thawing to prevent them from bleeding too much color into the batter.
- Fill Muffin Cups: Divide the batter evenly among the 12 prepared muffin cups. An ice cream scoop (about ¼ cup size) works wonderfully for this, ensuring uniform muffin size. Fill each cup about two-thirds to three-quarters full. This allows room for the muffins to rise without overflowing.
- Optional Topping: If desired, sprinkle the tops of the batter in each muffin cup with coarse sugar (turbinado or demerara). This will give the muffins a lovely crunchy and sparkling top.
- Bake: Place the muffin tin in the preheated oven. Bake for 5 minutes at 400°F (200°C). Then, without opening the oven door, reduce the oven temperature to 375°F (190°C). Continue baking for another 15-20 minutes, or until the muffins are golden brown on top and a wooden toothpick inserted into the center of a muffin comes out clean (a few moist crumbs are okay, but no wet batter). The initial high heat helps the muffins to dome nicely.
- Cool Muffins: Once baked, carefully remove the muffin tin from the oven and let the muffins cool in the tin for about 5-10 minutes. This allows them to set up a bit and makes them easier to handle.
- Transfer to Wire Rack: After 5-10 minutes, gently transfer the muffins from the tin to a wire cooling rack to cool completely. If you leave them in the hot tin for too long, the bottoms can become soggy from steam.
- Optional Glaze: If you’d like to add an orange glaze, wait until the muffins are completely cool. In a small bowl, whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. If it’s too thick, add a little more orange juice, ½ teaspoon at a time, until you reach your desired drizzling consistency. Drizzle the glaze over the cooled muffins. Allow the glaze to set before serving or storing.
Nutrition
- Serving Size: One Normal Portion
- Calories: 250-290