Craving a delicious and wholesome start to your day? These Cranberry Orange Whole Grain Muffins are a perfect choice, offering a burst of flavor and satisfying goodness. You’ll love how simple they are to make, bringing a touch of homemade warmth to your breakfast.
Key Ingredients & Substitutions
- Whole Wheat Flour: You can use a 50/50 mix of whole wheat and all-purpose flour for a lighter texture.
- Cranberries: Fresh or frozen cranberries work wonderfully. Dried cranberries are also an option, just reduce any added sugar slightly.
- Orange Zest & Juice: Lemon zest and juice can be substituted for a different citrus note.
- Maple Syrup: Honey or agave nectar are good alternatives.
- Milk: Any plant-based milk (almond, soy, oat) can be used instead of dairy milk.
Ingredients
Dry Ingredients:
- 1 ½ cups whole wheat flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup milk
- ¼ cup unsweetened applesauce
- ¼ cup maple syrup
- 1 large egg
- 1 tablespoon orange zest
- 2 tablespoons fresh orange juice
Add-ins:
- 1 cup fresh or frozen cranberries
How Much Time Will You Need?
- Total Time: 35 minutes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 180 calories
- Tools Needed: 12-cup muffin tin, paper liners (optional), large mixing bowls, whisk, spatula.
Step-by-Step Instructions
1. Prepare Your Muffin Tin and Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. This prevents sticking and makes for easy cleanup.
2. Combine Dry Ingredients
In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt. Make sure all dry ingredients are evenly distributed.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the milk, applesauce, maple syrup, egg, orange zest, and orange juice. Ensure everything is well combined and smooth.
4. Combine Wet and Dry Mixtures
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined; do not overmix, as this can lead to tough muffins. A few lumps are perfectly fine.
5. Fold in Cranberries
Gently fold in the cranberries until they are evenly distributed throughout the batter. Be careful not to crush the cranberries too much. These Healthy Breakfast Muffins are almost ready for the oven.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
7. Bake Your Muffins
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops should be golden brown.
8. Cool and Enjoy
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delicious Healthy Breakfast Muffins warm or at room temperature.
Variation Ideas
- Add a sprinkle of turbinado sugar on top before baking for a crunchy crust.
- Mix in ½ cup chopped walnuts or pecans for added texture.
- Replace half of the cranberries with blueberries for a mixed berry muffin.
- Add 1 teaspoon of ground cinnamon for a warmer spice profile.
Storage Instructions
Store leftover Cranberry Orange Whole Grain Muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. Thaw frozen muffins at room temperature or warm them gently in the microwave or oven.
Frequently Asked Questions
Q: Can I use frozen cranberries without thawing them?
A: Yes, you can add frozen cranberries directly to the batter. They may slightly increase the baking time.
Q: What if I don’t have applesauce?
A: You can substitute an equal amount of mashed ripe banana or plain yogurt.
Q: Can I make these muffins gluten-free?
A: You can try using a 1:1 gluten-free all-purpose flour blend, but results may vary.
Q: How do I prevent my muffins from sticking?
A: Always use paper liners or thoroughly grease and flour your muffin tin.
Q: My muffins didn’t rise much, what happened?
A: This could be due to overmixing the batter, which develops gluten, or using expired baking powder/soda. Ensure your leavening agents are fresh.
Q: Are these suitable for meal prep?
A: Absolutely! These Healthy Breakfast Muffins are perfect for grab-and-go breakfasts throughout the week.