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Cranberry Orange Muffins

Servings 16 to 20 muffins



  • 1 1/2 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup plain yogurt (I used Chobani)
  • 1 cup sugar
  • 3 eggs
  • zest of 1 orange (1 Tbsp)
  • juice of 1 orange (1/2 cup)
  • 1 tsp orange extract (if you have it)
  • 1/2 cup oil
  • 1 1/4 cup fresh cranberries


  • 1 cup powdered sugar
  • 2 Tbsp orange juice
  • 1 tsp orange zest


  • Combine flour, baking powder, and salt in a bowl.
  • In a separate bowl, combine the yogurt, sugar, eggs, orange zest and juice, orange extract, and oil. Whisk until smooth. Mix in the flour mixture. Fold in the cranberries.
  • Fill muffin tins with paper cups. Scoop muffin mixture ⅔ full in each cup.
  • Bake at 400 degrees Fahrenheit for 15 to 18 minutes or until the muffin springs back when touched.
  • While muffins bake, prepare glaze by combining the powdered sugar, orange juice, and zest.
  • Allow muffins to cool just slightly, then dip them immediately upside-down into the glaze, scrape off any excess, and allow glaze to set. Store in an airtight container.


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