Cranberry Orange Muffins with Topping

I love, love these muffins – though I have to admit, I’m in love with cranberry and orange in general. It’s such an incredible combination, and because I never grew up eating cranberries I feel like I’m overcompensating by how often I add them to baked goods now! These particular muffins remind me of my last job, where I was known as the “coworker who baked.” That actually helped me get my new job! 🙂 At my old job right before Christmas I was in full on baking mode, and a few of my colleagues actually asked me (jokingly) to stop baking, because they were afraid they were going to get fat. I didn’t exactly stop, because holiday parties beg for trying out all sorts of fun recipes, of course. However, after lamenting the weight they were gaining, whenever I walked into a meeting people my coworkers automatically asked me if I had baked anything for breakfast! So, since expectations were high, I decided to bake some of my favorite muffins for everyone, and they were a great success.

So, here’s a recipe I adapted from one of my favorite baking blogs, Baked Perfection. I adapted it a bit based on what ingredients I had in my kitchen, and also to make it a bit healthier. Enjoy!


Cranberry Orange Muffins

recipe adapted from the amazing website Baked Perfection

makes about 16 muffins


2 eggs from free roaming hens
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 cup vegetable oil
1 teaspoon vanilla extract
2 cups all-purpose flour (can be white or brown, depending on how healthy you want it!)
1/2 teaspoon salt
1/2 teaspoon baking soda
dash of nutmeg
1/2 tsp cinnamon
zest of two oranges
1/2 cups nonfat Greek yogurt (can be whole fat – it’s up to you! Whole fat will make it a bit creamier, but nonfat still tastes great, and saves on some of the overall fat content)
1 1/2 cups cranberries


1/3 cup white sugar
1/4 cup all-purpose flour
1/4 cup butter, cut into small pieces – easiest to cut the butter as you add it into the bowl, it doesn’t need to be even!
1 1/2 teaspoons ground cinnamon
dash of nutmeg
dash of ground ginger

Preheat oven to 400 degrees fahrenheit/204 degrees celsius.

In a medium sized bowl, whisk together the flour, salt, baking soda, cinnamon, and nutmeg. Mix in the orange zest. In a larger bowl, use a hand mixer (or stand mixer if you have it!) to beat together the eggs, white sugar, and brown sugar. Beat in the oil, vanilla, and Greek yogurt. Mix with a spoon or spatula the dry ingredients in the medium bowl into the wet ingredients. The batter will be lumpy, so don’t worry about getting all the lumps out.

Put the 1 1/2 cups of cranberries in a separate bowl, and place a few pinches of flour to mix. This is a great tip that will help prevent the cranberries from sinking to the bottom of the muffins.

Add the cranberries to the muffin mixture. Using a spoon, fill each muffin liner about 2/3 of the way with the mix.

For the topping: In a separate bowl, add all topping ingredients. Taking a fork, press into the butter and mix the remaining ingredients until you have a crumbly topping. Using your hands or a spoon, sprinkle over each muffin, making sure that butter is included – not just the dry mixture!

Place the muffin tins in the oven, and bake for about 20 minutes. Enjoy!



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