Easy Cranberry-Orange Muffins
These Cranberry-Orange Muffins boast vibrant citrus flavor and sweet coconut topping, making them perfect for breakfast, brunch, or a delightful snack enjoyed by family and friends.
Ingredients
Instructions
- For the coconut topping, in a bowl stir together 1/3 cup biscuit mix and 2 tablespoons sugar.
- Cut in the butter until the mixture is crumbly.
- Add the coconut, tossing with the crumb mixture to coat. Set aside.
- In a large bowl, combine 2 1/2 cups biscuit mix and 1/2 cup sugar.
- Add the slightly beaten eggs, orange or vanilla yogurt, and thawed orange juice.
- Mix until just combined.
- Spoon batter into greased muffin tins.
- Sprinkle the coconut topping over each muffin.
- Bake at 375°F (190°C) for about 20 minutes or until golden brown.
- Allow to cool slightly before serving.
Tips & Substitutions
For a lighter muffin, consider substituting half of the yogurt with unsweetened applesauce. You can also use fresh orange zest for added flavor. If you don't have coconut, chopped nuts or dried fruit can be excellent alternatives. Make sure not to overmix the batter to ensure fluffy muffins.
Serving Suggestions
These Easy Cranberry-Orange Muffins are delightful served warm with a pat of butter or a drizzle of honey. They pair beautifully with a cup of tea or coffee for breakfast or brunch. For a complete meal, serve alongside Jodi'S Favorite Heart-Smart Zucchini Bread for a tasty spread.
Storage & Reheating
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a resealable bag for up to 3 months. To reheat, simply microwave for 15-20 seconds or warm them in an oven preheated to 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Cranberry-Orange Muffins contains roughly 323 calories, with 1g protein, 54g carbohydrates, and 13g fat. It is an excellent source of vitamin C (30% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cranberries instead of flaked coconut?
Yes, you can substitute fresh cranberries for flaked coconut. Just make sure to chop them roughly and add a bit more sugar to balance the tartness. This will give the muffins a nice fruity flavor while still keeping them moist.
What can I use instead of yogurt?
If you don't have yogurt on hand, you can use sour cream, buttermilk, or even a plant-based yogurt for a dairy-free option. Each will add moisture and help with the muffin texture, so choose based on your dietary preferences.
How can I make these muffins gluten-free?
To make these muffins gluten-free, simply swap the biscuit mix with a gluten-free baking blend. Ensure that the blend you choose includes a leavening agent to help the muffins rise. Adjust baking time slightly if needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).