Name: Healthy Cranberry Orange Cornmeal Muffins
Prep time: 10 min
Cook time: PT-487784H45M9S
Total time: PT-487784H45M9S
Cuisine: American
Ingredients: 1 cup + 1 tablespoon cornmeal; 1 cup whole wheat pastry flour; ¼ cup granulated sugar; 2 teaspoons grated orange zest; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 2 large eggs; 1 cup low-fat buttermilk, well-shaken; ¼ cup non-fat plain Greek yogurt; 1 tablespoon olive oil; 1 cup fresh cranberries, chopped

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Short Description
These Healthy Cranberry Orange Cornmeal Muffins are a delightful combination of tangy cranberries, sweet orange zest, and the hearty texture of cornmeal. Made with whole wheat flour, low-fat buttermilk, and non-fat Greek yogurt, they are a nutritious and satisfying treat perfect for breakfast or a snack!

Why You’ll Love This Recipe

These muffins are a perfect balance of flavors and textures. The tartness of the cranberries pairs wonderfully with the sweet citrusy zing of orange zest, while the cornmeal gives them a satisfying, slightly crumbly texture. Made with whole wheat flour and Greek yogurt, these muffins are not only delicious but also packed with fiber and protein. They’re light, moist, and perfect for a healthy start to your day or as a midday snack!

Ingredients

1 cup + 1 tablespoon cornmeal
1 cup whole wheat pastry flour
¼ cup granulated sugar
2 teaspoons grated orange zest
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
1 cup low-fat buttermilk, well-shaken
¼ cup non-fat plain Greek yogurt
1 tablespoon olive oil
1 cup fresh cranberries, chopped

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F and coat a 12-cup muffin tin with cooking spray.
In a large bowl, whisk together 1 cup of cornmeal, whole wheat flour, sugar, orange zest, baking powder, baking soda, and salt.
In a medium bowl, whisk together the eggs, buttermilk, Greek yogurt, and olive oil.
Stir the wet ingredients into the dry ingredients just until combined.
In a small bowl, toss the chopped cranberries with 1 tablespoon of cornmeal. This will help prevent the berries from sinking to the bottom of the muffins.
Gently fold the cranberries into the muffin batter.
Using a ¼ cup measure, divide the batter evenly among the muffin cups.
Bake for about 12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 10 minutes before removing them and cooling completely on a wire rack.
Serve immediately or store in an airtight container.

Servings and Timing

Servings: 12
Total Time: 22-25 minutes
Prep Time: 10 minutes
Cook Time: 12-15 minutes

Variations

Vegan Version: Use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water) in place of the eggs and a plant-based yogurt to make these muffins vegan-friendly.
Sweetener Swap: You can substitute the granulated sugar with maple syrup, coconut sugar, or stevia, depending on your preference.
Add Nuts: Add chopped nuts like walnuts or almonds to the batter for some added crunch.
Dried Cranberries: If fresh cranberries aren’t available, you can use dried cranberries, but soak them in warm water for 10 minutes to rehydrate before adding them to the batter.

Storage/Reheating

Storage: Store the muffins in an airtight container at room temperature for up to 3-4 days.
Freezing: These muffins freeze well! Wrap them in plastic wrap and store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature when ready to eat.
Reheating: To reheat, microwave a muffin for 15-20 seconds, or place in the oven at 350°F for about 5 minutes.

FAQs

1. Can I use all-purpose flour instead of whole wheat pastry flour?

Yes, you can use all-purpose flour if you don’t have whole wheat pastry flour. The texture may be slightly different, but it will still work well.

2. Can I use a different kind of milk instead of buttermilk?

Yes, you can substitute buttermilk with a dairy-free milk (like almond or oat milk) and add 1 tablespoon of lemon juice or vinegar to mimic the tanginess of buttermilk.

3. Can I make these muffins gluten-free?

To make these muffins gluten-free, you can use a gluten-free flour blend in place of the whole wheat pastry flour and ensure your cornmeal is certified gluten-free.

4. Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar to suit your preference, but keep in mind that the sugar adds to the texture and sweetness of the muffins. You can also try natural sweeteners like honey or maple syrup for a healthier alternative.

5. Can I use frozen cranberries?

Yes, you can use frozen cranberries. Just make sure to chop them while still frozen to prevent them from becoming mushy in the batter.

6. How do I know when the muffins are done?

Check the muffins by inserting a toothpick in the center. If it comes out clean or with a few crumbs, they are done. If the toothpick has wet batter, bake for another minute or two and check again.

7. Can I add other fruits to the muffins?

Yes, you can add other fruits like blueberries, raspberries, or diced apples to the batter for a different flavor.

8. Can I make mini muffins?

Yes, you can make mini muffins by reducing the baking time. Bake for about 8-10 minutes, checking with a toothpick for doneness.

9. Can I make these muffins ahead of time?

Yes, you can make these muffins ahead of time. Store them in an airtight container for up to 3-4 days, or freeze them for longer storage.

10. Can I make these muffins without orange zest?

If you don’t have orange zest, you can skip it or substitute it with a teaspoon of vanilla extract for a different flavor twist.

Conclusion

These Healthy Cranberry Orange Cornmeal Muffins are a wholesome and delicious treat that’s perfect for breakfast or a snack. With the bright, refreshing flavor of orange zest and the tartness of cranberries, they’re a great way to enjoy a lighter, healthier muffin. Made with whole wheat flour, flaxseed, and Greek yogurt, they offer the benefits of fiber and protein while still satisfying your sweet tooth. Enjoy them fresh or store them for later — they’re a delightful addition to any meal or snack!