Cranberry Orange Muffins

It snowed here yesterday and we had a blast playing in it! It was a beautiful way to spend our second Sunday of Advent. We lived in SoCal for so long that we forgot what real weather was like. Moving to the Northern Virginia area has brought us right back to reality. I am happy to report that I am not feeling sick anymore. All of us came down with a nasty cold. We seem to be doing a lot better! It was also Will-Will and Clara’s first snow. We got blurry family photo to celebrate 🙂

This time of year I tend to make a lot of baked goods. I don’t know what it is about this beautiful season, but it puts me in the mood to utilize sugar, butter, and everything in between. I had extra cranberries leftover from an appetizer I made, and I wanted to try them in muffins. I put a spin on the blueberry muffin recipe I posted a couple of weeks ago. I hope you love it!

Cranberry Orange Muffins

You will need:

1 3/4 c whole wheat flour + 1 Tbsp
1/2 c honey
1/4 c brown sugar + 2 Tbsp for topping
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 c whole cranberries (frozen are okay)
1 c plain Greek yogurt
2 eggs
1/3 c light tasting olive oil
2 tsp vanilla
1 tbsp orange zest
juice of one orange (about 1/4 cup)

Preheat your oven to 350* F. Line a muffin tin with cupcake cups, or lightly grease a muffin tin/silicone baking tray with nonstick spray.

Combine the honey, 1/4 c brown sugar, Greek yogurt, eggs, olive oil, orange juice, orange zest, and vanilla in a bowl. Mix until smooth. Sift in the 1 3/4 c flour, baking powder, baking soda, and sea salt. Stir until just combined. Lightly dust the cranberries with the extra Tbsp of flour. This will keep them from sinking to the bottom of the muffin cups. Gently fold in the cranberries.

Fill each muffin cup to the top. Sprinkle the tops with a little brown sugar. Bake for 22-25 minutes. I baked mine for 23 exactly and they were perfect.

Let them cool, and then enjoy with some tea or coffee. These came out perfectly sweet and aromatic from the brown sugar, orange zest, and cranberries. I hope you love them!