Name: Cranberry Orange Muffins with Greek Yogurt – Easy Muffin Recipes
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Ingredients: 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup sugar; Zest of 1 orange; 1 large egg; 1/2 cup orange juice (freshly squeezed, preferably); 1/2 cup plain Greek yogurt; 1/3 cup vegetable oil; 1 teaspoon vanilla extract; 1 cup fresh or frozen cranberries

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Let’s talk muffins. Not the dry, forgettable kind you’ve probably had from a gas station. These cranberry orange muffins with Greek yogurt are in another league. They’re soft without being crumbly, zesty without turning your mouth inside out, and they’ve got just enough sweetness to make you think, “Hey, maybe I *am* a breakfast person.” Greek yogurt does a little magic here—it keeps things moist and tender, and adds this gentle tang that plays off the citrus and cranberries like they’re in a baking jazz band. I toss these together on Sundays when I want the kitchen to smell like a bakery and need something to grab before rushing out the door all week. They freeze beautifully, reheat like a dream, and don’t need a glaze to feel complete (though I won’t stop you). They’re part of my easy muffin recipes rotation now, which means they hit all the right notes for quick and easy recipes, sweet easy recipes, and even weirdly enough—easy recipes for dinner when I’ve got nothing else and I’m calling it “brinner.”

1) Key Takeaways
2) Easy Cranberry Orange Muffins Recipe
3) Ingredients for Cranberry Orange Muffins
4) How to Make Cranberry Orange Muffins
5) Tips for Making Cranberry Orange Muffins
6) Making Cranberry Orange Muffins Ahead of Time
7) Storing Leftover Cranberry Orange Muffins
8) Try these breakfast recipes next!
9) Cranberry Orange Muffins Recipe
10) Nutrition

1) Key Takeaways

Greek yogurt makes muffins softer and adds a mild tang
Orange zest and cranberries create a perfect flavor balance
These freeze well and reheat quickly for busy mornings
A go-to option for sweet easy recipes and quick bakes

2) Easy Cranberry Orange Muffins Recipe

When I first baked these cranberry orange muffins with Greek yogurt, I didn’t expect to love them quite this much. But after one warm, fluffy bite, I was hooked. They’re part of what I like to call my “easy muffin recipes survival list” because they’ve saved me many mornings when time was short but cravings ran deep.

The combination of tart cranberries and citrusy zest gives each muffin a brightness that cuts through the sweet in the best way. The Greek yogurt keeps things soft and light, which is not always easy with baked goods. Plus, the prep? Shockingly fast. I’ve mixed these in less time than it takes to scroll through breakfast ideas online.

If you’ve ever wanted a recipe that checks the boxes for sweet easy recipes, quick and easy recipes, and even a backup option for easy recipes for dinner (yes, muffins for dinner happens), this one’s it. These muffins prove that baking doesn’t have to be fussy or take hours to deliver something special.

3) Ingredients for Cranberry Orange Muffins

All-purpose flour provides structure to the muffins without making them too dense. I prefer it over whole wheat when I want a softer crumb.

Baking powder and baking soda work together to give these muffins a good lift. One puffs them up fast, the other adds staying power.

Salt balances the sweetness and enhances the orange flavor without being noticeable on its own.

Sugar keeps things sweet but not overwhelming. You’ll taste the orange and cranberry first, which is the goal.

Orange zest is the secret weapon here. It makes the batter smell like sunshine and adds sharp citrus notes that linger after each bite.

Egg helps hold everything together and adds some richness to the batter. Make sure it’s at room temperature for best results.

Orange juice not only deepens the citrus flavor but also adds moisture. Use fresh if you can—it makes a difference.

Plain Greek yogurt gives the muffins their soft, springy texture and brings a little tang that complements the sweet and tart elements.

Vegetable oil keeps the crumb tender and moist without weighing it down. You can use canola or even light olive oil if preferred.

Vanilla extract adds warmth and depth that ties everything together in the background.

Fresh or frozen cranberries add juicy tart bursts. If using frozen, keep them frozen when folding in so they don’t bleed too much color.

4) How to Make Cranberry Orange Muffins

Step 1. Preheat your oven to 375°F and line your muffin tin. You don’t need anything fancy—paper liners or a little oil will do the trick.

Step 2. In a large bowl, whisk together the dry stuff: flour, baking powder, baking soda, salt, and orange zest. Make sure everything’s evenly mixed.

Step 3. In a separate bowl, beat the egg. Stir in the sugar, then add the orange juice, Greek yogurt, oil, and vanilla. Mix until smooth but don’t overthink it.

Step 4. Pour the wet ingredients into the dry ones. Stir with a spatula just until combined. A few lumps are fine—muffins aren’t meant to be perfectly smooth.

Step 5. Gently fold in the cranberries. If they’re frozen, don’t thaw them. They’ll keep their shape and color better that way.

Step 6. Divide the batter between your muffin cups. Fill them about three-quarters full so they have room to rise without spilling over.

Step 7. Bake for 16 to 18 minutes. A toothpick should come out clean or with just a crumb or two.

Step 8. Let them cool in the pan for a few minutes, then transfer to a rack. They’re great warm or at room temp—and even better the next day.

5) Tips for Making Cranberry Orange Muffins

Don’t overmix the batter. You’ll get tough muffins and nobody wants that. Stir just enough to bring things together, and then stop.

If you’re using frozen cranberries, keep them frozen. They mix in easily and help the batter stay cool, which leads to better texture after baking.

Use fresh orange zest if you can. The oils from the peel do something bottled juices just can’t match. I zest mine right over the bowl so nothing escapes.

6) Making Cranberry Orange Muffins Ahead of Time

These muffins make weekday mornings a lot easier when baked in advance. I’ll whip up a batch Sunday night, and they’re still fresh midweek.

You can store the batter in the fridge overnight and bake them fresh the next day. Just give the batter a gentle stir before scooping it into the muffin tin.

They also freeze beautifully. Once they cool, toss them in a freezer bag. Reheat in the microwave for about 30 seconds and they’re good to go.

7) Storing Leftover Cranberry Orange Muffins

I keep leftover muffins in an airtight container on the counter for two to three days. They usually vanish before then, though.

If you want to make them last longer, pop them in the fridge. Warm one up for a quick breakfast or snack—it’s surprisingly comforting.

Wrap individual muffins in plastic wrap before freezing. It makes grabbing one on the fly easy, and they thaw in no time.

8) Try these breakfast recipes next!

9) Cranberry Orange Muffins Recipe