Craving a breakfast treat that's both deliciously indulgent and surprisingly healthy? Get ready to fall in love with these Whole Wheat Cranberry Orange Muffins that will transform your morning routine! Imagine biting into a moist, zesty muffin packed with tangy cranberries and bright orange flavor, all while knowing you're enjoying a nutritious whole wheat recipe that doesn't compromise on taste. These muffins are the ultimate breakfast companion that will make your taste buds dance and your body thank you!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup orange juice
- 1/4 cup vegetable oil
- 1 egg
- 1 cup dried cranberries
- 1 tablespoon orange zest
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine 1 1/2 cups of whole wheat flour, 1/2 cup of sugar, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk the dry ingredients together until they are well combined and free of lumps.
- In a separate bowl, mix together the wet ingredients. Pour in 1/2 cup of orange juice, add 1/4 cup of vegetable oil, and crack in 1 egg. Whisk these ingredients together until they are smooth and well blended.
- Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula or wooden spoon. Be careful not to overmix; it's okay if there are a few lumps remaining.
- Once the batter is mostly combined, add in 1 cup of dried cranberries and 1 tablespoon of orange zest. Fold these into the batter until they are evenly distributed.
- Using a spoon or a cookie scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
- Enjoy your Whole Wheat Cranberry Orange Muffins warm or at room temperature. They can be stored in an airtight container for a few days or frozen for longer storage.
Tips
- • For the most tender muffins, be careful not to overmix the batter - a few lumps are perfectly okay! • Use fresh orange zest for the most vibrant citrus flavor • Make sure your baking powder and baking soda are fresh to ensure proper rising • Let the muffins cool slightly before removing from the tin to prevent breaking • For extra moisture, you can substitute some of the vegetable oil with applesauce • If you prefer a less sweet muffin, reduce the sugar by 2 tablespoons • Toast the dried cranberries lightly before adding to the batter for an enhanced flavor • These muffins freeze beautifully - wrap individually for quick grab-and-go breakfasts
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 4g
Fat: 9g
Saturated Fat: 1g
Cholesterol: 20mg
