Orange and Cranberry Muffins
These yoghurt muffins get their flavour from fresh orange zest and juice, with soaked dried cranberries scattered throughout. The base is made with spelt flour and finely ground oats, and maple syrup adds sweetness. This recipe makes eight muffins, perfect for afternoon tea or a Christmas snack table.
Nutrition Nutrition per portion
- Calories 219kcal 182kcal
- Fat 5.3g 4.4g
- Carbs 33.8g 28.1g
- Protein 7.5g 6.2g
- Fibre 2.0g 1.7g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I love how the orange zest and sweet dried cranberries taste together, especially with a cup of tea in the afternoon. The zest adds so much flavour that I don’t feel the need for icing. Soaking the cranberries is a small extra step, but it makes them softer in the muffins.
Tips and Variations
- Weigh the oats before you blend them, and use all the flour you get from blending.
- After soaking, drain the cranberries well and pat them dry. This helps keep extra water out of the batter.
- Grate just the coloured part of the orange peel finely, and avoid the bitter white pith underneath.
- Stop folding the batter as soon as you don’t see any dry flour. Mixing more can make the muffins dense.
- If you’re serving the muffins on a plate, add a spoonful of Greek yoghurt on the side.
- For a Christmas platter, you can leave the muffins in their festive cases or take off the paper once they’re completely cool.
Meal Storage
Let the muffins cool all the way, then put them in an airtight container in the fridge. Eat them within 3 days. For a softer texture, let them come to room temperature before serving.
Freezer tips
Wrap each cooled muffin on its own and put them in a freezer-safe container or bag. For best quality, freeze for up to 3 months.
Defrost the muffins overnight in the fridge, then let them come to room temperature before serving. If you want to warm a muffin, take off the paper case and microwave it for a short time, checking after 10 seconds so it doesn’t dry out.
Frequently Asked Questions
Yes. This recipe uses sweetened dried cranberries. Soak them in warm water for 10–15 minutes, then drain thoroughly and pat dry before adding them to the batter.
Yes. Use 70g of finely ground oat flour in place of the 70g of rolled oats. There is no need to blend it.
Lightly oil the base and sides of each case before filling, then let the muffins cool completely before peeling away the paper. The type of case can also affect how easily it releases.
Yes. Grease the muffin wells and lightly dust with flour, tapping out the excess. Leave the baked muffins in the tin for about 10 minutes before carefully loosening and removing them.
No. Spelt is a type of wheat and contains gluten. Using gluten-free oats does not make these muffins gluten-free.
Closing Note
You can serve these orange and cranberry muffins just as they are. The citrus zest and fruit give them lots of flavour, so you don’t need a topping. Bake a batch for an afternoon coffee break or add them to your Christmas treats. If you want a different flavour, try the blueberry and dark chocolate muffins. For more ideas for the festive table, browse our Christmas and New Year recipes.
- 🍃 Lighter
- 🧊 Freezer Friendly
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