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Cranberry-Orange Muffins

Yogurt makes these muffins moist and tender; you could substitute buttermilk if you prefer. Serve with our Orange Honey Butter for a delicious breakfast treat.

16 Servings


¾ cup

unsalted butter, softened (1-1/2 sticks)

1 cup




1 ¼ cups

chopped cranberries (fresh or frozen)

Grated rind of 1 orange

3 cups

unbleached all-purpose flour

1 tsp

ground nutmeg

½ tsp

baking soda

1 Tbsp

baking powder

½ tsp


1 ½ cups

nonfat plain yogur

½ cup

Sugar (as optional garnish)

½ cup

unsalted butter, softened (1 stick)

2 Tbsp


Grated rind of 1 orange

½ tsp

pure orange extract




Position a rack in the lower third of the oven and preheat to 375 degrees F. Line a muffin pan with paper liners and set aside.

In a large bowl, cream the butter and the sugar until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the cranberries and orange zest.

In a separate bowl, whisk or sift together the flour, nutmeg, baking soda, baking powder, and salt. Add to the batter in three additions, alternating with the yogurt. Don't overmix the batter or the muffins will be tough.

Spoon the batter (or use an ice cream scoop) to fill the muffin cups to the brim. Sprinkle the top of each muffin with the garnishing sugar, if using.

Bake until the muffins are set and a toothpick inserted into the center comes out dry, 25 to 35 minutes. Remove the pan from the oven and set on a wire rack to cool for 10 minutes. Then remove the muffins and continue cooling on a wire rack. Serve with Orange Honey Butter, if desired.

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