Best 2 Cranberry Yogurt Muffins Recipes

With their light and fluffy texture, sweet and tangy flavor, and vibrant red hue, cranberry yogurt muffins are a delightful treat that can brighten up any breakfast or brunch table. Whether you're looking for a quick and easy grab-and-go breakfast option or a special treat to serve at your next gathering, these muffins are sure to be a hit. Made with fresh or frozen cranberries, tangy yogurt, and a hint of orange zest, these muffins are bursting with flavor and nutrition. So, grab your apron, preheat your oven, and let's embark on a culinary journey to create the perfect cranberry yogurt muffins that will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

CRANBERRY YOGURT MUFFINS

Cranberry Yogurt Muffins image

The use of yogurt instead of oil makes these muffins moist. And the cranberries and orange peel provide lots of flavor. With such great taste, no one will ever guess that they're so easy to prepare!

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup nonfat plain yogurt
2/3 cup fat-free milk
1 cup chopped cranberries
1/2 teaspoon grated orange zest

Steps:

In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts :

CORNMEAL, CRANBERRY AND YOGURT MUFFINS

Cornmeal, Cranberry and Yogurt Muffins image

I have made this substituting many types of fruit, including dried fruits that have been soaked in hot water, and also using flavored yogurts. It always turns out great.

Provided by pansregnig

Categories Quick Breads

Time 35m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup cranberries
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3/4 cup plain nonfat yogurt
1/2 cup nonfat milk
1/2 cup unsalted butter, melted and cooled
1 large egg

Steps:

Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.

Tips:

For a sweeter muffin, increase the amount of sugar to 1/2 cup.
If you don't have dried cranberries, you can use fresh cranberries instead. Just be sure to chop them finely before adding them to the batter.
For a healthier muffin, use whole wheat flour instead of all-purpose flour.
To make gluten-free muffins, use gluten-free flour instead of all-purpose flour.
For a vegan muffin, use plant-based yogurt instead of regular yogurt.
Sprinkle the tops of the muffins with a little bit of cinnamon sugar before baking for a delicious crunchy topping.
Serve the muffins warm with a dollop of butter or cream cheese.

Conclusion:

Cranberry yogurt muffins are a delicious and easy-to-make breakfast or snack. They're perfect for a busy morning or a quick afternoon pick-me-up. With a few simple ingredients, you can have a batch of fresh, homemade muffins in no time. So next time you're looking for a tasty and satisfying treat, give these cranberry yogurt muffins a try. You won't be disappointed!