Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
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2 cups of flour
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1½ tsp of baking soda
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1½ tsp of baking powder
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¼ tsp salt
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2 tsp of ground cinnamon
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1/2 tsp of ground ginger
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2 eggs, at room temperature
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½ cup of light brown sugar, packed
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1 cup of plain Greek yogurt (I highly recommend Fage!)
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1 tsp vanilla extract
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Zest and juice from two small/medium oranges or from 1 large orange (aim for about 1/2 a cup of juice!) or 1/2 cup of orange juice
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1/2 cup of almond milk (adjust, as needed, to compensate for the quantity of juice from your oranges)
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1 1/2 cups fresh cranberries
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Cooking spray or your fat of choice to grease the muffin pan
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Additional sugar, to top. I used raw cane sugar.
Instructions
Adjust an oven rack to the middle position and preheat your oven to 350 degrees Fahrenheit.Combine the dry ingredients (flour through ginger in the list above) in a medium mixing bowl.In a separate medium bowl, beat the eggs, brown sugar, and yogurt on medium speed with a stand mixer fitted with the balloon whisk attachment or a hand mixer until just combined.Add the orange juice/zest, milk, and vanilla extract and beat until just combined.Add half of the dry ingredient mixture to the yogurt mixture and beat to combine, then add in the second half of the dry ingredients and beat to combine. Mix thoroughly, but don't over mix or your batter can become tough! The batter should be fairly thick, but easy to spoon. If it's a particular dry day or your flour is very dry, you may want to add an extra splash or two of milk. (I live in Hawaii and things are always humid, so this ratio of flour::liquid worked well for me, but baking is more of an art than a science and I encourage you to adapt things to meet your weather's needs..)Using a spatula, carefully fold the cranberries into the batter.Pour the batter into a well greased muffin pan, making sure not to overfill each cup. Aim to fill each one about 2/3 - 3/4 of the way, but not all the way to the rim. If you're using a "standard" sized muffin pan, you should be able to make about 18 muffins, so prep two pans! Alternatively, you can pour the extra batter into silicone baking cups, or even into disposable muffin pan liners. Place the additional liners/cups on a baking sheet and bake alongside the regular muffin pan.Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are slightly golden brown, about 23-37 minutes.Turn muffins out onto a wire rack.Enjoy!
