Whole Grain Cranberry Orange Muffins | Eat Wheat

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

Instructions

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.
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!

Instructions

Step 1 of

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.
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!