Cranberry Orange Breakfast Muffins (+ Gluten Free Version)

Glorious breakfast. It’s my favorite meal of the day and I love to start it with something good. Because we are in the throes of the holiday shopping season and I need all the energy I can get to point and click to buy all of those presents!

cranberry orange muffin

I don’t know about you but this Christmas has just been different. It’s not the same and probably never will be. For one thing, I’m DONE with all of my Christmas shopping (minus a few things here and there). That never happens. NEVER. I’m usually doing a little shopping here and there from October on, but to be DONE and not having a panic attack on if Amazon will get my deliveries there by Christmas Eve because I procrastinated until the last minute to buy everything is just bizarre for me.

cranberry orange muffin

I’ve also not stepped into any store except for Walmart to do any physical shopping. Usually I like to browse and look around but this year I didn’t want to. It’s getting too exhausting to fight crowds and lines this year and I’m too busy. But it was fun to browse. Yes and buy.

cranberry orange muffin

So I’ve opted to spend┬áthe little free time I have making my favorite flavors. We’re talking cranberry and oranges. Traditional holiday flavors.

I opted to start the morning off with some cranberry orange muffins. They are delicious and I included a gluten free version for those with allergies.

Cranberry Orange Breakfast Muffins (+ Gluten Free Version)


  • 2 cups whole wheat, white whole wheat, unbleached all purpose flour or gluten free flour blend
  • 1/3 cup milk (can substitute dairy free version)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1 tbsp orange zest
  • 1 tbsp butter, melted and cooled (can use dairy free like Earth Balance)
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup honey
  • 1/2 cup nonfat Greek yogurt (substitute dairy free yogurt if needed)
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup water
  • 1 cup dried cranberries


  1. Line a muffin pan with muffin liners or lightly grease 12 muffins cups then set aside. Preheat oven to 350 degrees.
  2. In a bowl, mix together all ingredients minus the dried cranberries. Mix just until well combined. Fold in the cranberries.
  3. Divide the batter evenly among the 12 muffin cups. Bake at 350 degrees for 18-20 minutes. Remove from oven and allow to cool in the muffin pan before taking the muffins out of the muffin pan and placing muffins on a cooling rack to finish cooling completely.
  4. Drizzle with a powdered sugar glaze if desired.

Recipe inspired by Amys Healthy Baking

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  1. Amanda Morris says:

    These look simply amazing and so yummy!

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