This recipe for cranberry orange muffins is a delicious combination of tart cranberries and sweet juicy orange. It is a wonderful quick breakfast option as well as a delightful mid-afternoon snack. These muffins are made with coconut oil as a binding agent rather than highly processed oil. Also, these muffins are all natural ingredients, free from added preservatives.
Muffins are a quite simple recipe and they take about 30 minutes to prepare. This recipe yields about 18 to 20 muffins.
Cranberry orange muffins can be stored in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
Health benefits of Cranberry Orange Muffins
Cranberries are well known for being beneficial for urinary health. Yet, there are many other advantages to eating cranberries. Cranberries are considered a superfood because they contain antioxidants that help rid the body of free radicals. They also support immune functions, digestion, and help reduce inflammation. Furthermore, cranberries have antimicrobial properties, making them a valuable addition to your diet.
Wisconsin is the leading producer of cranberries in the world. Over four million barrels of cranberries are harvested annually in September and October. Cranberries are used for many other things than muffins. In fact, the majority of cranberries are used to make cranberry juice.
Orange juice and clementines also contain many health benefits. Citrus fruits contain high amounts of fiber and vitamin C. Fiber is important for healthy digestion and Vitamin C plays a key role in immune function. Like cranberries, the antioxidants in citrus fruits also help eliminate free radicals from the body.
For the sake of saving time, these muffins contain Full Circle Organic Orange Juice. Full Circle – Farm Product Details. Alternatively, orange juice can be made from fresh oranges. Here is a link with instructions on how to make fresh squeezed orange juice. How to Make Orange Juice (3 methods) – Alphafoodie
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Some other delicious, easy and speedy muffin recipes can be found here:
Print Recipe
Orange Cranberry Muffins
Equipment
- stand mixer
- 2 Muffin pans (standard size)
Ingredients
- 1/2 cup Sugar
- 1/2 cup Coconut oil (melted)
- 2 Eggs (room temperature)
- 1/3 cup Orange juice
- Zest of 1 clementine
- 1 tsp Vanilla extract
- 1/2 cup Sour cream
- 2 cups Flour
- 2 tsp Baking powder
- 1 tsp Baking soda
- 1/2 tsp Sea salt
- 2 cups Cranberries (frozen)
Instructions
- Preheat the oven to 350 degrees
- Place muffin liners in 2 muffin pans. This recipe will make approximately 18-20 muffins.
- In a stand mixer using the paddle attachment, combine the sugar, coconut oil, eggs, orange juice, vanilla, and zest.
- Add the flour, baking powder, baking soda, and salt and mix again.
- Remove bowl from mixer and gently stir in sour cream until all ingredients are combined.
- Pour frozen cranberries into batter and gently fold into the batter.
- Scoop the batter into muffin cups approximately 2/3 full.
- Bake for 25 minutes or until toothpick inserted into the center comes out clean.
- Transfer muffins to wire rack to cool.
