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
- 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.
- Divide batter evenly among muffin cups, filling each about three-quarters full. Top evenly with oats.
- 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.
- Recipe and photo: Dish Works