Cranberry Orange Muffins

winter breakfast

Thank you Camille Styles for the recipe!


  • ¾ cup dried cranberries

  • 1 cup boiling water

  • 4 Tbsp butter (softened)

  • ¾ cup sugar

  • 2 large eggs

  • 1 Tbsp vanilla extract

  • ½ cup plain full-fat Greek yogurt (room temperature)

  • Zest from 2 oranges

  • 1 + ¼ cups all-purpose flour

  • 1 cup whole wheat flour

  • 1 + ½ tsp baking soda

  • ½ tsp salt

  • Coarse sparkling sugar (for garnish)


  • 1 cup confectioner’s sugar

  • 2 Tbsp orange juice


  1. Preheat the oven to 375°F and line a 12-cup muffin tin with liners. 

  2. In a small bowl, pour the boiling water over the cranberries and let them soak for 30 minutes. 

  3. Meanwhile, beat the butter and sugar together in a stand mixer until the mixture is almost white and very fluffy, about 3-5 minutes. Add the eggs one at a time, then the vanilla, yogurt, and zest. Beat well to combine. 

  4. Sprinkle the dry ingredients over, whisk the dry ingredients gently together, then mix everything just until combined. 

  5. Drain the cranberries, wringing out excess water with a kitchen towel. Add the cranberries to the batter and use a spatula to fold them in. 

  6. Transfer the batter to a muffin tin by dumping a heaping ¼ cup into each layer. Sprinkle the tops of the muffins with coarse sanding sugar. Bake for 20 minutes. 

  7. Meanwhile, make the glaze by whisking the confectioners’ sugar and orange juice together. Use more sugar to thicken and more juice to thin.

  8. Remove the muffins from the oven immediately and take them out of the muffin tin. Cool the muffins on the baking rack, then drizzle the glaze on them.