Best 2 Cranberry Yogurt Muffins Recipes

Calling all muffin lovers! Get ready to tantalize your taste buds with our delightful collection of cranberry yogurt muffins. These muffins are not just any ordinary breakfast treat; they're a perfect blend of tangy cranberries, creamy yogurt, and a touch of sweetness that will leave you craving more. With three variations to choose from, including a gluten-free option, these muffins cater to every dietary preference. Whether you prefer a classic muffin, a streusel-topped delight, or a wholesome gluten-free treat, we've got you covered. These muffins are not only delicious but also incredibly easy to make, requiring just a few simple steps and everyday ingredients. So gather your ingredients, preheat your oven, and let's embark on a muffin-baking adventure!

Let's cook with our recipes!

CRANBERRY YOGURT MUFFINS

Cranberry Yogurt Muffins image

The use of yogurt instead of oil makes these muffins moist. And the cranberries and orange peel provide lots of flavor. With such great taste, no one will ever guess that they're so easy to prepare!

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 9

Ingredients

1-1/2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
2/3 cup nonfat plain yogurt
2/3 cup fat-free milk
1 cup chopped cranberries
1/2 teaspoon grated orange zest

Steps:

In a large bowl combine flour, sugar, baking powder baking soda and salt. Gently fold in yogurt and milk just until moistened. Stir in cranberries and orange zest. , Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts :

CORNMEAL, CRANBERRY AND YOGURT MUFFINS

Cornmeal, Cranberry and Yogurt Muffins image

I have made this substituting many types of fruit, including dried fruits that have been soaked in hot water, and also using flavored yogurts. It always turns out great.

Provided by pansregnig

Categories Quick Breads

Time 35m

Yield 12 muffins, 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup cranberries
1 cup all-purpose flour
1 cup yellow cornmeal
2/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
3/4 cup plain nonfat yogurt
1/2 cup nonfat milk
1/2 cup unsalted butter, melted and cooled
1 large egg

Steps:

Position rack in center of oven and preheat to 400°F Line twelve 1/3 cup muffin cups with paper liners. Coarsely chop cranberries in processor. Set aside.
Combine flour and next 4 ingredients in large bowl. Whisk yogurt, milk, butter and egg in medium bowl to blend. Add to dry ingredients, mix just until combined. Fold in cranberries. Divide batter equally among muffin cups.
Bake until golden and tester inserted into center comes out clean, about 20 minutes. Transfer muffin tin to rack and cool.

Tips:

Use fresh or frozen cranberries for the best flavor. If using frozen cranberries, thaw them before using.
Be sure to drain the cranberries well before adding them to the batter. This will help to prevent the muffins from being too wet.
If you don't have vanilla extract, you can use almond extract or lemon zest instead.
If you want a sweeter muffin, you can add an extra tablespoon of sugar to the batter.
These muffins can be stored in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.

Conclusion:

These cranberry yogurt muffins are a delicious and healthy snack or breakfast option. They're also a great way to use up leftover cranberries. With their moist and fluffy texture, tangy cranberries, and sweet yogurt flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these cranberry yogurt muffins a try!