Orange Muffins with Apricots Cranberries
Brighten your morning with these zesty Orange Muffins with Apricots and Cranberries, a delightful blend of tangy citrus and sweet dried fruits. Infused with fresh orange juice and zest, these muffins bring a refreshing burst of flavor to each bite, perfectly complemented by the chewy textures of chopped apricots and cranberries. Made with Greek yogurt for a tender, moist crumb and lightly sweetened for balance, they’re the perfect balance of indulgence and wholesome goodness. Quick and easy to prepare in just 35 minutes, these golden, fluffy muffins are ideal for breakfast, brunch, or a midday snack. Serve them warm with a pat of butter, or enjoy them on the go for a citrus-infused treat that will brighten your day. Keywords: orange muffins, dried apricots, dried cranberries, breakfast muffins, quick muffin recipe, citrus muffins.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Dried apricots, chopped
- 0.5 cup Dried cranberries
- 0.5 cup Fresh orange juice
- 1 tablespoon Orange zest
- 0.5 cup Unsalted butter, melted
- 2 pieces Large eggs
- 0.5 cup Plain Greek yogurt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Stir in the chopped dried apricots and dried cranberries, ensuring they are evenly distributed and coated in the dry mixture to prevent clumping.
In a separate medium bowl, combine the orange juice, orange zest, melted butter, eggs, Greek yogurt, and vanilla extract. Whisk until smooth and well-blended.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula, being careful not to overmix. The batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin tin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
3050 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 2343 mg | 102% | |
| Total Carbohydrate | 468.0 g | 170% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 259.1 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 318 mg | 24% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 1672 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
