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Whole Orange Greek Yogurt Muffins with Cranberries Recipe

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These Whole Orange Greek Yogurt Muffins with Cranberry offer a deliciously moist and zesty treat, combining the fresh flavors of whole fresh orange blended into the batter with tart dried cranberries. Made with Greek yogurt and maple syrup for natural sweetness and tender crumb, these muffins are perfect for breakfast or a snack.

  • Total Time: 30 minutes
  • Yield: 12 muffins

Ingredients

Wet Ingredients

  • 1 Large navel orange (about 12 oz / 340 g, preferably organic)
  • 2 large eggs
  • ½ cup Greek yogurt
  • ¼ cup maple syrup
  • ¼ cup sugar
  • 1 tsp vanilla bean paste
  • 4 tbsp unsalted butter (melted)

Dry Ingredients

  • 1⅔ cup all purpose flour
  • ½ tbsp baking powder
  • ½ tsp baking soda
  • Pinch of salt
  • ⅓ cup dried cranberry (roughly chopped)
  • 1-2 tbsp Swedish pearl sugar or Turbinado sugar (Optional, for topping)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) so it reaches the perfect temperature by the time your batter is ready.
  2. Prepare the orange: Wash the orange thoroughly and trim about ½ inch (1.2 cm) off each end. Then cut it into 8 pieces, removing any seeds that might be inside. This ensures a smooth batter without bitterness.
  3. Blend wet ingredients: Place the orange pieces in a blender along with the eggs, Greek yogurt, maple syrup, sugar, and vanilla bean paste. Blend until the mixture is completely smooth and well combined.
  4. Mix dry ingredients: In a separate mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and a pinch of salt. This promotes even rising and flavor distribution.
  5. Combine wet and dry: Pour the wet blended ingredients into the bowl with the dry ingredients. Using a whisk, gently mix them together with an N or Z shaped motion just until the dry ingredients are incorporated, which helps prevent gluten development and keeps the muffins tender.
  6. Add cranberries and butter: Fold in the roughly chopped dried cranberries and the melted butter into the batter using a spatula. Also reserve a small handful of cranberries for topping later.
  7. Fill muffin cups: Divide the batter evenly among 12 muffin cups, about two ice cream scoops per cup. Top each muffin with the reserved cranberries and sprinkle with Swedish pearl sugar or Turbinado sugar if using for added crunch and sweetness.
  8. Bake: Place the muffin tray in the preheated oven and bake for 18-20 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
  9. Cool down: Let the muffins rest in the pan for 3 minutes before transferring them onto a cooling rack. Allow them to cool completely for about 10 minutes to set properly before serving.

Notes

  • Using a whole orange adds a vibrant citrus flavor and moisture without any added juice or zest needed.
  • To keep muffins tender, avoid overmixing the batter once flour is added.
  • Swedish pearl sugar or Turbinado sugar topping adds a delightful crunch and sweetness but can be omitted for a softer top.
  • Organic oranges are recommended to avoid pesticide residues since the whole fruit is used.
  • Store muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack
  • Method: Baking
  • Cuisine: Greek-inspired

Find it online: https://recipeteach.com/whole-orange-greek-yogurt-muffins-with-cranberries-recipe/