Cranberry Orange Muffins

Tender yogurt muffins packed with tart cranberries and bright orange zest, with lightly crisp tops and a soft, moist center.

Prep: 15 min · Cook: 20 min · Yield: 12 · Method: Oven

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.75 cup granulated sugar
• 1 tablespoon orange zest
• 1 cup plain yogurt
• 2 large eggs
• 0.5 cup vegetable oil
• 1 teaspoon vanilla extract
• 1.5 cups cranberries

Cooking instructions

1. Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners or coat it lightly with cooking spray. (about 5 min) — 375°F
2. Whisk the flour, baking powder, and salt in a medium bowl. (about 2 min)
3. In a large bowl, rub the orange zest into the sugar with your fingers until fragrant. Whisk in the yogurt, eggs, oil, and vanilla until smooth. (about 4 min)
4. Add the dry ingredients to the yogurt mixture and stir just until no dry flour remains. Fold in the cranberries without overmixing. (about 3 min)
5. Divide the batter evenly among the muffin cups, filling each about three-quarters full. (about 2 min)
6. Bake for 18 to 22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs. (about 20 min) — 375°F
7. Cool the muffins in the pan for 5 minutes, then transfer them to a rack to cool slightly before serving. (about 5 min)