Eating with Emily

vegetarian meals & the more than occasional treat

Whole Wheat Cranberry Orange Muffins

These muffins are quite tart with only a little sweetness. If you aren’t a huge fan of tart, you could increase the amount of sugar, decrease the amount of cranberries, or use dried cranberries in place of fresh ones… but I think you’d be making a mistake!  


Muffin batter

  • 2 cups whole wheat flour
  • 1/2 cup packed brown sugar
  • 1/2 cup plain greek yogurt
  • 1 cup orange juice*
  • 2 eggs
  • 1 teaspoon orange zest
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon butter, melted
  • 1 cup fresh cranberries*

To garnish

  • 2 teaspoons orange zest
  • Extra fresh cranberries

*I squeezed my own (about five small oranges), but feel free to use bottled!

*Frozen ones work great, no need to defrost!


Preheat oven to 400°F

Yields 12 muffins

  1. In a large mixing bowl, combine all the muffin batter ingredients except for the cranberries. Using a mixer, mix until well combined. Stir in the cranberries.
  2. Pour the batter into a greased muffin tray. 
  3. Add some extra fresh cranberries on top along with extra orange zest. 
  4. Bake for 18-20 minutes at 400°F. 

Comments are closed.