Nourish PA: Orange Cranberry Muffins

Most muffins out there, especially ones you might find in a bakery or coffee shop, are more like un-frosted cupcakes than something you’d actually want to eat for breakfast. On the other hand, so many “healthy” muffins are dry and dense and just not that great.

These sweet-tart orange cranberry muffins hit the perfect compromise: They offer a tender crumb, a bold duo of fruit flavors, and just the right amount of sweetness — there’s under one cup of white sugar in the entire recipe. Instead of a syrupy glaze or sugar-loaded streusel on top, there’s just a crunchy, nutty layer of fiber-rich rolled oats. Try one in the morning, or for an afternoon snack with a cup of tea, or tuck them into your kids’ lunchboxes for a nutritious treat.

Orange Cranberry Muffins

Makes 12 muffins
Prep Time Cook Time Total Time
10 min 30 min 40 min


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup orange juice
  • 3/4 cup sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1 1/2 cups cranberries, fresh or frozen
  • 1/2 cup old-fashioned rolled oats


  1. Preheat oven to 400°F and grease a 12-cup muffin tin with nonstick cooking spray. In a large bowl, combine flour, baking powder, baking soda and salt. In a separate bowl, mix orange juice, sugar, vegetable oil and egg together until combined. Add wet ingredients to dry ingredients, and stir together until just combined. Fold in cranberries until combined.
  2. Divide batter evenly among muffin cups, filling each about three-quarters full. Top evenly with oats.
  3. Bake until light golden-brown, or until a toothpick inserted comes out clean, about 15 to 25-30 minutes. Invert muffin tin onto cooling rack to release muffins. Let cool for 10 minutes before serving.
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