Ingredients
Muffin batter and optional topping
- 250 g all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon fine salt
- 150 g granulated sugar
- 1 tablespoon finely grated orange zest colored peel only
- 2 large eggs
- 80 ml neutral vegetable oil
- 120 g plain whole-milk yogurt regular, not strained Greek-style
- 80 ml orange juice
- 1 teaspoon vanilla extract
- 150 g cranberries fresh or frozen; do not thaw
- 1 tablespoon coarse sugar optional topping
Equipment
- 1 Standard 12-cup muffin pan
- 1 Paper liners
- 2 Mixing bowls
- 1 Whisk
- 1 flexible spatula
- 1 Fine grater
- 1 Citrus juicer
- 1 Kitchen scale and measuring spoons
- 1 Skewer or cake tester
- 1 cooling rack
Instructions
Mix
- Heat the oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners.
- Whisk the flour, baking powder, baking soda and salt together in a bowl.
- In a second, larger bowl, rub the orange zest into the granulated sugar with clean fingertips until fragrant and evenly distributed.
- Add the eggs, oil, yogurt, orange juice and vanilla. Whisk until thoroughly combined.
- Add the dry mixture to the wet mixture. Fold gently until only a few streaks of flour remain, then fold in the cranberries just until the flour is incorporated. Do not beat the batter smooth.
Bake and cool
- Divide the batter evenly among the 12 muffin cups. Sprinkle with the optional coarse sugar.
- Bake 20–24 minutes, until the tops are set and a skewer inserted into the center, avoiding a cranberry, comes out without wet batter. Frozen berries may extend the baking time; continue checking as needed.
- Cool in the pan for 5 minutes, then carefully transfer to a rack for at least another 5 minutes before serving. Cool completely before storing.
Nutrition
Serving: 1muffinCalories: 206kcalCarbohydrates: 31.6gProtein: 3.6gFat: 7.3gFiber: 1.2g
Video
Notes
Baking takes approximately 20–24 minutes; total time is 45–49 minutes including initial cooling. Frozen cranberries may need longer. Coarsely chop unusually large berries if you prefer smaller tart pockets. Do not substitute dried sweetened cranberries without adjusting the recipe. Contains wheat, eggs and milk.
Nutrition is an ingredient-based estimate for one of twelve equal muffins, using plain whole-milk yogurt and excluding optional coarse sugar. USDA food-composition data and ingredient labels were summed for the stated flour, sugar, eggs, oil, yogurt, juice, zest, cranberries, vanilla and leaveners, then divided by twelve. Brands and portioning change the estimate; it is not laboratory analysis.
Estimated ingredient-use cost is approximately USD 3.70 per batch, based on prorated U.S. retail listings checked October 24, 2026. Optional sugar, tax, delivery and energy are excluded. The estimate assumes one sufficiently large orange supplies the measured zest and juice; actual yield varies.
Instructional video by Preppy Kitchen. Ingredient proportions and preparation differ; use this card’s yogurt-and-oil batter and baking schedule.
