12 Delicious Low-Sugar Cranberry Orange Muffins Under 250 Calories

If you’re looking for a delightful treat that won’t derail your healthy eating goals, these 12 low-sugar cranberry orange muffins are perfect for you! Each muffin is packed with flavor while keeping calories under 250, so you can enjoy a sweet snack without the guilt. Perfect for breakfast or an afternoon pick-me-up, you’ll love the combination of tangy cranberries and citrusy orange in every bite!

Whole Wheat Cranberry Orange Muffins

Whole Wheat Cranberry Orange Muffins

Whole wheat cranberry orange muffins on a marble surface with oranges and cranberries in the background.

These Whole Wheat Cranberry Orange Muffins are a delightful way to start your day. Bursting with the tangy flavor of cranberries and the zest of oranges, they make the perfect breakfast sweets. Plus, they’re a great option for those looking for wholesome muffins that pack plenty of flavor and nutrients. Made with whole wheat flour, they have a hearty texture while still being fluffy and light. The sweetness of honey or maple syrup balances the tart cranberries, and the fresh orange juice and zest bring a bright, citrusy freshness that’s simply irresistible. Here’s how to make them:

Ingredients:

• 1 1/2 cups whole wheat flour: Adds a nutty, wholesome flavor and makes these muffins heartier.
• 1/2 cup rolled oats (optional): Adds texture and extra fiber for a wholesome bite.
• 1 teaspoon baking powder: Helps the muffins rise and keeps them fluffy.
• 1/2 teaspoon baking soda: Provides extra lift and tenderness.
• 1/2 teaspoon salt: Enhances the flavor.
• 1/3 cup honey or maple syrup: Natural sweetness that pairs perfectly with the citrus and cranberry flavors.
• 1/2 cup Greek yogurt: Adds moisture and tenderness while keeping the muffins light.
• 1/3 cup fresh orange juice: For a burst of citrusy goodness.
• Zest of 1 large orange: Adds an extra layer of orange flavor.
• 1/4 cup olive oil or melted coconut oil: Keeps the muffins moist and soft.
• 1 large egg: Helps bind the ingredients together.
• 1 teaspoon vanilla extract: Adds a hint of warmth.
• 1 cup fresh or frozen cranberries: Provides a burst of tart flavor in every bite.

Instructions:

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
2. Mix dry ingredients: In a large bowl, whisk together the whole wheat flour, rolled oats (if using), baking powder, baking soda, and salt.
3. Mix wet ingredients: In another bowl, combine the honey or maple syrup, Greek yogurt, orange juice, orange zest, olive oil, egg, and vanilla extract. Whisk until smooth.
4. Combine wet and dry ingredients: Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined—do not overmix, as this can make the muffins dense.
5. Fold in cranberries: Gently fold in the cranberries until evenly distributed throughout the batter.
6. Scoop and bake: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Tips:

• For a sweeter muffin: You can sprinkle a bit of coarse sugar on top of each muffin before baking for a slightly crunchy, sweet topping.
• Make them gluten-free: Swap the whole wheat flour for a 1-to-1 gluten-free baking blend.
• Add some nuts: Chopped walnuts or pecans can add a nice crunch.

These Whole Wheat Cranberry Orange Muffins are perfect for breakfast, a snack, or even a light dessert. They’re a healthier option that’s still bursting with flavor, making them a great choice for the whole family. Enjoy them warm, perhaps with a pat of butter or a drizzle of honey!

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Cranberry Orange Muffins Sweetened with Stevia

Cranberry Orange Muffins Sweetened with Stevia

These Cranberry Orange Muffins are a delightful treat for breakfast or a snack. Sweetened with stevia, they’re a healthier option without sacrificing flavor. Packed with juicy cranberries, they’re a perfect addition to your collection of gluten-free muffins and almond flour recipes. Topped with cranberries and a hint of orange zest, these muffins are sure to brighten up your day.

Ingredients:

Dry Ingredients:

• 2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Wet Ingredients:

• 1/2 cup unsweetened almond milk
• 1/4 cup olive oil (or melted coconut oil)
• 3 large eggs, room temperature
• 1 tablespoon orange zest
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon vanilla extract
• 1/4 teaspoon stevia extract (adjust to taste)

Add-ins and Topping:

• 1 cup fresh or frozen cranberries (plus a few extra for topping)
• 1 tablespoon orange zest (for garnish)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with non-stick spray.
2. Mix the Dry Ingredients: In a large mixing bowl, combine almond flour, coconut flour, baking soda, baking powder, and salt. Whisk until well combined and set aside.
3. Prepare the Wet Ingredients: In a separate bowl, whisk together almond milk, olive oil, eggs, orange zest, orange juice, vanilla extract, and stevia. Make sure the mixture is smooth and the stevia is well dissolved.
4. Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl of dry ingredients. Stir until just combined—be careful not to overmix, as this can make the muffins dense.
5. Fold in the Cranberries: Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
6. Scoop the Batter: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full. Top each muffin with a few extra cranberries and a sprinkle of orange zest.
7. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
8. Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve and Enjoy: These muffins are delicious served warm or at room temperature. Pair them with your favorite tea or coffee for a refreshing treat.

Notes:

• Sweetness Level: Stevia can be quite potent, so adjust the amount to your preferred sweetness level. If you prefer a sweeter muffin, consider adding a tablespoon of honey or maple syrup.
• Cranberries: If using frozen cranberries, do not thaw them beforehand—this will help prevent the batter from becoming too watery.
• Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 2 months.

Enjoy a Healthy Treat:
These Cranberry Orange Muffins are a great way to enjoy a classic combination of flavors without the added sugar. The almond flour and coconut flour provide a rich, nutty base, while the cranberries bring a burst of tartness and the orange zest adds brightness. Perfect for a grab-and-go breakfast or an afternoon snack!

Zesty Orange Cranberry Muffins with Almond Flour

Zesty Orange Cranberry Muffins with Almond Flour

These zesty orange cranberry muffins are a delightful way to start your day. Packed with fresh cranberries, almond flour, and bright orange zest, they make for a perfect gluten-free treat. Enjoy them as a sweet breakfast option or a cozy snack anytime!

Ingredients:

• 2 cups almond flour
• 1/2 cup coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1/3 cup fresh orange juice (about 1 large orange)
• Zest of 1 orange
• 1/4 cup melted coconut oil (or unsalted butter)
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries (roughly chopped)

For the Icing:

• 1/2 cup powdered sugar
• 1-2 tablespoons fresh orange juice

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
2. Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. This will ensure an even mix and help avoid lumps.
3. Combine Wet Ingredients: In another bowl, whisk the eggs until lightly beaten. Add in the honey (or maple syrup), fresh orange juice, orange zest, melted coconut oil, and vanilla extract. Mix well until all the wet ingredients are combined.
4. Mix Everything Together: Slowly pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix. Gently fold in the chopped cranberries.
5. Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 of the way full.
6. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
7. Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
8. Prepare the Icing: In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle the icing over the cooled muffins for an extra burst of sweetness and citrus flavor.

Tips for Best Results:

• Fresh Cranberries: Fresh cranberries bring a tartness that complements the sweetness of the orange and honey. If fresh cranberries are unavailable, you can use frozen cranberries, but do not thaw them before adding to the batter.
• Storage: Store these muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. You can also freeze them for up to 2 months.

Serving Suggestions: These muffins are perfect for breakfast or brunch, paired with a hot cup of tea or coffee. The orange zest adds brightness, while the cranberries provide a delightful tang that contrasts beautifully with the almond flour base. For an extra-special treat, serve them warm with a pat of butter or a dollop of cream cheese.

Enjoy these delicious zesty orange cranberry muffins, bursting with citrusy goodness and the wholesome flavors of almond flour!

Nut-Free Low-Sugar Cranberry Muffins

Nut-Free Low-Sugar Cranberry Muffins
A stack of three nut-free cranberry muffins on a colorful plate with fresh cranberries and orange slices.

These Cranberry Muffins are perfect for a quick breakfast or snack. Made without nuts and low in sugar, they’re a tasty option for everyone. Enjoy the delightful blend of tart cranberries and zesty orange in each bite!

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/3 cup coconut sugar or brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/2 cup unsweetened applesauce
• 1/4 cup honey or maple syrup
• 1/4 cup freshly squeezed orange juice
• 1 tablespoon orange zest
• 1/2 cup buttermilk (or substitute with plain yogurt)
• 1/4 cup melted coconut oil or vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (do not thaw if using frozen)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, coconut sugar, baking powder, baking soda, salt, and cinnamon until well combined.
3. Combine Wet Ingredients: In a separate medium bowl, whisk together the applesauce, honey or maple syrup, orange juice, orange zest, buttermilk, melted coconut oil, egg, and vanilla extract until smooth and well blended.
4. Combine Wet and Dry: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined—be careful not to overmix, as this will make the muffins tough.
5. Fold in Cranberries: Carefully fold in the cranberries until evenly distributed throughout the batter.
6. Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 3/4 of the way full.
7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Tips for Perfect Muffins:

• Use Fresh Orange Zest: The orange zest adds a bright, zesty flavor that complements the tartness of the cranberries. Don’t skip this step!
• Don’t Overmix: Stirring the batter too much can make your muffins dense. Mix until the ingredients are just combined.
• Adjust Sweetness: If you prefer a sweeter muffin, you can increase the honey or add a couple of tablespoons of sugar to taste.

Storage:

Store the cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them for up to 3 months—simply thaw at room temperature or microwave for a few seconds when ready to enjoy.

These nut-free, low-sugar cranberry muffins are great for a quick grab-and-go breakfast or a snack that’s both healthy and delicious. The blend of tart cranberries and bright orange zest makes every bite a burst of flavor. Enjoy them warm with a cup of tea or coffee, or pack them in a lunchbox for a tasty treat later in the day!

Gluten-Free Cranberry Muffins with Coconut Flour

Gluten-Free Cranberry Muffins with Coconut Flour

Freshly baked gluten-free cranberry muffins on a white plate, garnished with powdered sugar. These gluten-free cranberry muffins are a delightful treat for breakfast or a snack. Made with coconut flour, they’re light and fluffy, bursting with sweet-tart cranberries. Pair them with your morning coffee, and you might just have a new favorite among your breakfast sweets!

Ingredients

• 1/2 cup coconut flour
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs
• 1/4 cup melted coconut oil
• 1/3 cup honey or maple syrup
• 1/4 cup almond milk (or any dairy-free milk)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• Zest of 1 orange (optional, for extra flavor)
• Powdered sugar for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Prepare the Dry Ingredients: In a medium mixing bowl, sift together the coconut flour, baking soda, and salt. Coconut flour tends to be lumpy, so sifting helps ensure a smooth batter.
3. Mix the Wet Ingredients: In a separate large bowl, whisk together the eggs, melted coconut oil, honey or maple syrup, almond milk, and vanilla extract until well combined. Make sure the coconut oil is cooled slightly to avoid cooking the eggs.
4. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring well to incorporate. The batter will thicken considerably, as coconut flour absorbs a lot of moisture.
5. Fold in the Cranberries: Gently fold in the cranberries and orange zest (if using). Be careful not to overmix – you want the cranberries to stay intact for bursts of flavor in each bite.
6. Fill the Muffin Tin: Evenly distribute the batter into the muffin cups, filling each about 3/4 full. The batter will be thick, so use a spoon or cookie scoop to help.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
8. Cool and Garnish: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Once cool, dust with powdered sugar for an added touch of sweetness, if desired.

Tips

• Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
• Freezing: These muffins freeze well! Wrap them individually and store in a freezer-safe container for up to 3 months. Just thaw at room temperature or warm in the microwave before enjoying.

These gluten-free cranberry muffins are a great balance of sweet and tangy flavors, with the coconut flour adding a subtle hint of natural sweetness. The texture is tender and light – a perfect companion to your favorite hot drink, whether it’s coffee, tea, or hot cocoa. Enjoy!

Vegan Low-Sugar Cranberry Orange Muffins

Vegan Low-Sugar Cranberry Orange Muffins Recipe

These vegan low-sugar cranberry orange muffins are a delicious way to brighten up your morning! With the perfect balance of tart cranberries and fresh orange zest, they offer a burst of flavor in every bite. Enjoy these muffins with a cup of coffee or tea for a comforting, healthy start to your day. Below, you’ll find the ingredients and step-by-step instructions to create these delightful treats.

Ingredients:

• 1 1/2 cups all-purpose flour (or whole wheat flour for a heartier version)
• 1/2 cup rolled oats (for extra texture)
• 1/3 cup coconut sugar or maple syrup (for a natural sweetness)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup unsweetened applesauce (acts as a binder and keeps the muffins moist)
• 1/4 cup coconut oil, melted (or another neutral oil like vegetable oil)
• 1/2 cup freshly squeezed orange juice (about 1 large orange)
• 1 tablespoon orange zest (from the same orange)
• 1/2 teaspoon vanilla extract
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1 cup fresh or frozen cranberries, roughly chopped

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with muffin liners or lightly grease it.
2. Mix the Dry Ingredients: In a large bowl, combine the flour, rolled oats, baking powder, baking soda, and salt. Mix until well combined.
3. Prepare the Wet Ingredients: In another bowl, whisk together the applesauce, melted coconut oil, orange juice, orange zest, vanilla extract, and almond milk. Mix until smooth.
4. Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined—be careful not to overmix, as this can lead to dense muffins.
5. Fold in the Cranberries: Fold in the chopped cranberries. They add a lovely tartness that balances the sweetness of the muffin batter.
6. Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 of the way full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Let the muffins cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.

Tips for the Best Muffins:

• Don’t Overmix: Overmixing the batter can cause the muffins to be tough. Stir until just combined.
• Fresh vs. Frozen Cranberries: If using frozen cranberries, there’s no need to thaw them beforehand—just toss them in as-is.
• Add a Crunchy Topping: For an extra crunch, sprinkle a few oats or chopped nuts on top of each muffin before baking.

Serving Suggestions:
These muffins are best enjoyed slightly warm with a smear of vegan butter or a drizzle of maple syrup. They pair perfectly with a hot cup of coffee or tea and make a wonderful breakfast or mid-morning snack. They also freeze well, so you can make a batch ahead of time and enjoy them throughout the week!

Storage Instructions:

• Room Temperature: Store in an airtight container at room temperature for up to 3 days.
• Freezing: Freeze muffins in a sealed container or freezer bag for up to 3 months. To reheat, thaw at room temperature or microwave for about 20 seconds.

Enjoy Your Healthy Treat!
These vegan low-sugar cranberry orange muffins are the perfect blend of tart and sweet, with a refreshing orange aroma that will make your mornings brighter. They’re easy to make, and because they use healthier ingredients, they fit seamlessly into your balanced diet. Give them a try and let me know how they turn out!

Protein-Packed Cranberry Muffins with Greek Yogurt

Protein-Packed Cranberry Muffins with Greek Yogurt

Freshly baked cranberry muffins with yogurt and cranberries in the background

These cranberry muffins are a delightful way to start your day! Packed with protein from Greek yogurt, they offer a tasty twist on traditional breakfast sweets. Enjoy them warm with a dollop of Greek yogurt or alongside a cup of tea for a delicious and nutritious meal.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup honey (or maple syrup for a sweeter twist)
• 1/4 cup brown sugar
• 1 cup plain Greek yogurt (preferably full-fat for moisture)
• 1/4 cup coconut oil, melted (or vegetable oil)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• Zest of 1 orange (optional for a citrusy kick)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. Combine the Wet Ingredients: In a separate large bowl, combine the honey, brown sugar, Greek yogurt, melted coconut oil, eggs, and vanilla extract. Whisk until smooth and well combined.
4. Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing as it can make the muffins dense.
5. Fold in the Cranberries: Gently fold in the cranberries and orange zest (if using). The batter will be thick, but that’s perfectly fine for muffins!
6. Fill the Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. If using frozen cranberries, you may need to add a couple of extra minutes to the bake time.
8. Cool and Serve: Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature, perhaps with an extra spoonful of Greek yogurt or a drizzle of honey.

Tips:

• Storage: Store these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
• Freezing: These muffins freeze well! Wrap them individually and freeze for up to 3 months. Thaw overnight in the refrigerator or heat in the microwave for a quick breakfast.
• Variations: Substitute cranberries with blueberries or raspberries for a different flavor profile. You could also add a handful of chopped nuts for an extra crunch.

Nutrition Boost:

These muffins are a great source of protein and fiber, thanks to the Greek yogurt and whole wheat flour. They provide a balanced mix of carbohydrates, healthy fats, and protein, making them an ideal breakfast or snack to keep you energized throughout the day.

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Berry-Infused Cranberry Orange Muffins

Berry-Infused Cranberry Orange Muffins

A close-up of berry-infused cranberry orange muffins with fresh berries scattered around them. These cranberry orange muffins are a tasty twist on classic breakfast sweets. The mix of juicy berries and zesty orange makes each bite a delight. Perfect for those looking for a gluten-free option, these muffins are sure to be a hit!

Ingredients:

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour (for extra moisture and flavor)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (or coconut sugar for a healthier option)
• 1/4 cup honey or maple syrup
• 1/2 cup fresh cranberries, chopped
• 1/2 cup mixed berries (blueberries, raspberries, or blackberries)
• Zest of 1 orange (plus extra for garnish if desired)
• 1/2 cup freshly squeezed orange juice
• 1/3 cup unsweetened applesauce (as a healthy fat substitute)
• 1/4 cup melted coconut oil (or any neutral oil)
• 2 large eggs (or flaxseed eggs for a vegan option)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
2. Mix Dry Ingredients: In a large bowl, combine the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt. Whisk until well mixed.
3. Mix Wet Ingredients: In a separate bowl, whisk together the sugar, honey (or maple syrup), applesauce, melted coconut oil, eggs (or flaxseed eggs), and vanilla extract. Add the orange zest and orange juice, mixing until all ingredients are fully incorporated.
4. Combine the Wet and Dry Ingredients: Slowly add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Fold in the Berries: Gently fold in the chopped cranberries and mixed berries until evenly distributed throughout the batter.
6. Fill the Muffin Tin: Divide the batter evenly between the 12 muffin cups, filling each about 3/4 full.
7. Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be lightly golden.
8. Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve: Garnish with a little extra orange zest if desired, and serve warm or at room temperature. Enjoy these muffins with a cup of tea or coffee for a cozy breakfast or afternoon treat.

Tips:

• Make-Ahead Option: These muffins freeze well! Store them in an airtight container in the freezer for up to 3 months. Just thaw and reheat when you want a quick treat.
• Add Some Crunch: Sprinkle a handful of sliced almonds or rolled oats on top of the muffins before baking for a crunchy finish.
• Berry Variety: You can use fresh or frozen berries. If using frozen, do not thaw them beforehand to prevent extra moisture in the batter.

These berry-infused cranberry orange muffins are packed with flavor, featuring the perfect balance of tangy cranberries, sweet mixed berries, and refreshing orange zest. They are perfect for breakfast, brunch, or as a wholesome snack!

Cinnamon-Spiced Cranberry Muffins

Cinnamon-Spiced Cranberry Muffins

These delightful cranberry muffins are perfect for breakfast or a cozy snack. The hint of cinnamon adds warmth, making them a wonderful treat any time of year. Try them as part of your favorite cranberry recipes, or enjoy them with a cup of tea!

Ingredients:

Dry Ingredients:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients:

• 1/2 cup unsalted butter, melted and cooled
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3/4 cup buttermilk, at room temperature

Fruits and Toppings:

• 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
• 2 tablespoons granulated sugar for sprinkling on top
• 1/2 teaspoon ground cinnamon for sprinkling on top (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the tin.
2. Prepare the Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Make sure all the dry ingredients are well combined.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the melted butter, eggs, vanilla extract, and buttermilk until smooth and fully blended.
4. Combine Wet and Dry Ingredients: Make a well in the center of the dry ingredients. Pour the wet ingredients into the well and gently mix until just combined. Avoid overmixing—it’s okay if there are a few lumps.
5. Fold in the Cranberries: Carefully fold in the cranberries, making sure they are evenly distributed throughout the batter.
6. Fill the Muffin Tin: Spoon the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
7. Add a Topping: In a small bowl, mix together the 2 tablespoons of sugar and 1/2 teaspoon of ground cinnamon. Sprinkle this mixture over the tops of the muffins for a lightly sweet and spiced crunch.
8. Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden brown.
9. Cool and Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. These muffins are perfect served warm or at room temperature!

Tips for the Best Muffins:

• Don’t Overmix: When combining wet and dry ingredients, mix just until everything is moistened to avoid tough muffins.
• Fresh or Frozen Cranberries: Both work well. If using frozen cranberries, there’s no need to thaw them; just add them straight to the batter.
• Variations: You can add chopped walnuts or pecans for a crunchy texture, or substitute dried cranberries if fresh ones are out of season.

Enjoy these muffins as a festive breakfast, an afternoon treat, or as a snack to share with family and friends. They pair wonderfully with a cup of tea or a warm mug of coffee. Happy baking!

Muffins with a Citrus Zest Topping

Muffins with a Citrus Zest Topping

Colorful Plate of Cranberry Orange Muffins with Citrus Slices

These Cranberry Orange Muffins are a delightful treat for breakfast or snack time. Topped with a zesty glaze and fresh cranberries, they bring a bright flavor to your table. Perfect for those looking for tasty gluten-free muffins or a sweet addition to any morning menu!

Ingredients:

Muffins:

• 1 1/2 cups gluten-free all-purpose flour blend
• 1/2 teaspoon xanthan gum (if not already included in your gluten-free flour)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup granulated sugar
• Zest of 1 orange
• 1/2 cup unsalted butter, melted and cooled slightly
• 2 large eggs
• 1/2 cup orange juice (freshly squeezed for best flavor)
• 1/4 cup milk (or dairy-free milk for a dairy-free option)
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries, halved

Topping:

• 1 cup powdered sugar
• 2 tablespoons orange juice
• Zest of 1 lemon (or additional orange zest if preferred)
• Extra cranberries for garnish (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, xanthan gum (if needed), baking powder, baking soda, salt, and sugar. Stir in the orange zest until well combined.
3. Prepare Wet Ingredients: In a large mixing bowl, whisk together the melted butter, eggs, orange juice, milk, and vanilla extract until smooth.
4. Combine: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the fresh cranberries until evenly distributed.
5. Fill Muffin Tin: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
6. Bake: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. The tops should be lightly golden. Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
7. Prepare the Citrus Zest Topping: In a small bowl, whisk together the powdered sugar and orange juice until a smooth glaze forms. Add more juice if needed for the desired consistency. Stir in the lemon zest for an extra citrus punch.
8. Glaze the Muffins: Once the muffins have cooled, drizzle the citrus glaze generously over each muffin. Garnish with extra fresh cranberries or a sprinkle of orange zest for a pop of color, if desired.

Serving Suggestions:

Enjoy these Cranberry Orange Muffins with a hot cup of coffee or tea for a bright and flavorful morning pick-me-up. They also make a great on-the-go snack, perfect for road trips or packed in a lunchbox.

Tips:

• Storage: Store muffins in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months; simply defrost at room temperature.
• Optional Add-Ins: You can add chopped nuts (like pecans or walnuts) for added crunch or a handful of white chocolate chips for extra sweetness.
• For a Dairy-Free Version: Use dairy-free butter and milk to keep these muffins completely dairy-free without sacrificing flavor.

These Cranberry Orange Muffins are a burst of citrusy joy, and the zesty glaze truly ties it all together. Whether you’re gluten-free or just love the combination of cranberries and orange, these muffins are sure to brighten your day!

Savory Cranberry Orange Muffins with Cheese

Savory Cranberry Orange Muffins with Cheese

A platter of Cranberry Orange Muffins topped with cheese, surrounded by orange slices and fresh cranberries, makes for a stunning presentation that’s perfect for any breakfast or brunch gathering. These muffins are a delightful twist on your typical breakfast sweets, offering a balance of sweetness, tanginess, and savory notes. Made with almond flour, they are gluten-free and packed with natural flavors that will make your morning extra special.

Ingredients:

• 2 cups almond flour
• 1/2 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup granulated sugar (or coconut sugar for a healthier option)
• Zest of 1 large orange
• 1/2 cup freshly squeezed orange juice
• 1/3 cup unsweetened almond milk (or any preferred milk)
• 2 large eggs
• 1/4 cup melted butter (or coconut oil for dairy-free)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries, halved
• 1/2 cup shredded sharp cheddar cheese (plus more for topping)

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease with cooking spray.
2. Mix the Dry Ingredients: In a large bowl, combine the almond flour, gluten-free all-purpose flour, baking powder, baking soda, salt, and sugar. Whisk until well blended.
3. Add Orange Flavor: Add the orange zest to the dry mixture, mixing well to ensure the zest is evenly distributed for a burst of orange flavor throughout each muffin.
4. Combine the Wet Ingredients: In a separate bowl, whisk together the freshly squeezed orange juice, almond milk, eggs, melted butter, and vanilla extract until smooth.
5. Mix Together: Pour the wet ingredients into the dry mixture and stir until just combined. Be careful not to overmix, as this can make the muffins dense.
6. Fold in the Cranberries and Cheese: Gently fold in the halved cranberries and shredded sharp cheddar cheese. The cranberries add a sweet-tangy burst, while the cheese provides a savory note that complements the citrus.
7. Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full. Sprinkle a little extra shredded cheese on top of each muffin for a golden, cheesy crust.
8. Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
9. Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, garnished with fresh orange slices and extra cranberries for a beautiful presentation.

Tips for the Perfect Muffins:

• Orange Zest: The zest is key to achieving a bright citrus flavor. Be sure to zest only the outer layer, avoiding the bitter white pith.
• Cranberries: Fresh cranberries work best for a juicy pop, but frozen cranberries can also be used—just be sure to thaw and drain them well.
• Cheese Choices: For a stronger savory flavor, try using a sharp cheddar or even a smoked cheese for added depth.

These savory Cranberry Orange Muffins are an amazing blend of sweet, tangy, and savory flavors. Perfect for breakfast, brunch, or as a midday snack, they’re a wonderful gluten-free treat that’s sure to delight. Enjoy them with a cup of tea or coffee for a cozy start to your day!

Which Low-Calorie Dessert Is Healthier: Cranberry Orange Muffins or Baked Apple Crisps?

When comparing cranberry orange muffins to baked apple crisps, the latter often takes the lead as a healthier option. Packed with natural sweetness and fiber, lowcalorie apple crisps can satisfy your dessert cravings without excess sugar or unhealthy fats. They’re a guilt-free treat perfect for those watching their calorie intake!

Pumpkin Spice Cranberry Muffins

Pumpkin Spice Cranberry Muffins

Delicious Pumpkin Spice Cranberry Muffins topped with cream, surrounded by fall leaves and pumpkins. These muffins are perfect for embracing the cozy, comforting flavors of fall.

These Pumpkin Spice Cranberry Muffins are a delightful treat for breakfast or snack time. The sweet and tangy cranberries blend perfectly with the warm pumpkin spice, making every bite enjoyable. They’re also simple to make, and you can easily switch to gluten-free muffins if you’d like!

Ingredients:

• Dry Ingredients:
• 1 3/4 cups all-purpose flour (or gluten-free flour blend)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
• Wet Ingredients:
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/4 cup brown sugar (packed)
• 1/3 cup vegetable oil (or melted coconut oil)
• 2 large eggs
• 1/4 cup milk (or non-dairy milk)
• 1 teaspoon pure vanilla extract
• Additions:
• 1 cup fresh or frozen cranberries (or dried cranberries, soaked in warm water for 10 minutes and drained)
• Optional Topping:
• Whipped cream or cream cheese frosting for a special treat
• Chopped pecans or walnuts for added crunch

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined.
3. Combine Wet Ingredients: In a separate large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil. Once combined, whisk in the eggs, milk, and vanilla extract until the mixture is smooth and creamy.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can make the muffins tough.
5. Fold in Cranberries: Gently fold in the cranberries, making sure they’re evenly distributed throughout the batter.
6. Fill Muffin Tin: Spoon the batter evenly into the prepared muffin cups, filling each about 3/4 full.
7. Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden and spring back when touched.
8. Cool and Enjoy: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. If desired, top with whipped cream or cream cheese frosting for an extra special touch.

Tips:

• Make It Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these muffins gluten-free.
• Add Some Crunch: Fold in a handful of chopped pecans or walnuts along with the cranberries for some added texture.
• Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

These Pumpkin Spice Cranberry Muffins capture the essence of autumn with every bite – warm spices, tangy cranberries, and soft, fluffy texture. They are perfect with a cup of hot coffee or tea on a chilly morning. Enjoy!