Orange Muffins with Dried Cranberries
6 servings
30 minutes
Orange muffins with dried cranberries are a vibrant blend of sweetness and light tartness, inspired by European baking traditions. The tender texture of the batter, created with oats and natural yogurt, makes them especially airy and juicy. Orange zest adds a rich citrus aroma, while dried cranberries provide tangy berry notes. These muffins are perfect for a cozy tea time or breakfast, especially if topped with honey glaze. They pair well with coffee, tea, or freshly squeezed orange juice. This dessert will be a wonderful addition to a festive table or simply delight in everyday life. Easy to make, they retain freshness well, and their rich flavor makes each bite a true pleasure.
1
Mix flour, baking powder, oats, and sugar.
- Wheat flour: 200 g
- Baking powder (raising agent): 1.5 teaspoon
- Brown sugar: 40 g
- Rolled oats: 1 glass
2
Whisk the eggs, butter, yogurt, and orange juice separately.
- Chicken egg: 2 pieces
- Grapeseed oil: 50 ml
- Plain (natural) yoghurt: 150 g
- Orange juice: 180 ml
3
Slowly pour the liquid mixture into the dry, gently mix. Add zest, dried cranberries, and spices to taste (cloves, ginger, cardamom).
- Orange zest: 1 tablespoon
- Dried cranberries: 100 g
4
Pour the batter into 12 muffin cups, filling them 2/3 full. Bake at 180 degrees for 25-30 minutes.
5
Brush warm muffins with honey.
- Honey: 1.5 tablespoon
