Ingredient List
For the Muffins:
  • ¼ cup unsalted butter, softened
  • ½ cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ teaspoon ground cinnamon
  • 1/3 cup low-fat milk
  • 2 tablespoons orange juice
  • 1 - 5.3 ounce container Greek plain strained non-fat yogurt
  • 1 tablespoon orange zest
  • 1 cup cranberries, chopped
For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
For the Muffins
  • Preheat the oven to 350°F. Line a muffin pan(s) with 12 paper liners

  • In a large mixing bowl, cream butter on medium speed.

  • Add sugar to creamed butter and beat about 5 minutes.

  • Add eggs, one at a time, beating after each addition.

  • In small bowl, combine flours, baking powder, baking soda, salt and cinnamon.

  • Add dry ingredients to butter mixture alternatively with milk.

  • Add yogurt and orange juice until incorporated and dry ingredients are moist.

  • Mix together chopped cranberries* and orange zest. Gently fold mixture into batter.

  • Divide the batter among the muffin cups, filling them most of the way.

  • Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 20-25 minutes.  Let the muffins cool 5 minutes in the pan, then remove to a rack.

  • While muffins are cooling, whisk together powdered sugar and orange juice until well combined. Spread glaze evenly over muffins using a spoon or dip muffin tops into glaze.


    *Store fresh cranberries in the freezer. Use a food processor to quickly chop frozen cranberries.

  • Start your day with these fluffy and tender muffins packed with 5 grams of protein and bursting with cranberry and orange flavor.

    Love these muffins? Why don’t you give these Healthy Banana Oatmeal Muffins a shot? Or do you want to instill a love of cooking in your kiddos? We’ve got tips and recipes from our registered dietitian to help!

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