Cranberry Orange Muffins Recipe are perfect for a brunch this time of year! I just can’t get enough of cranberry and orange flavors during the Holidays! They’re simple to make ahead of time and tuck away for later when you need a quick for breakfast or brunch. 

Why I love Cranberry Orange Muffins Recipe

As most of you know… I am the QUEEN of the lightened-up recipe! It’s become my cup of tea, so to speak…it’s just not that often that I put an entire cube of butter in my recipes (especially a breakfast muffin.)!  

If you follow my blog then you already know I love replacing 1/2 – 3/4 of the fat with Neufchatel Cream Cheese (low fat) this works well for cookies or anything that needs to hold a free form. If the recipe is baked in a rimmed pan I like to replace half the fat with applesauce or fat free greek yogurt.

I love Holidays but some years they don’t LOVE me back! This recipe is a fabulous way to reduce calories and still enjoy every part of the Holidays without any of the guilt.

Ingredients in Cranberry Orange Muffins Recipe

 

Yield: 12

Cranberry Orange Muffins with Truvia® Baking Blend

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Cranberry Orange Muffins Recipe are perfect for a brunch this time of year!

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Ingredients

• 2 cups all-purpose flour, sifted
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup unsalted butter, melted and cooled
• 3 ounce neufchatel cream cheese, softened
• 1/3 cup coconut sugar or monk fruit
• 1 tablespoon orange zest
• 1/2 cup orange juice
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup skim milk
• 1 1/2 cups cranberries, fresh or frozen, chopped

Instructions

1. Preheat oven to 375° F.
2. Prepare muffin tin by greasing cups or use paper liners.
3. In a large bowl, add flour, baking powder, salt and baking soda. Mix together with a fork.
4. In a separate bowl, whisk together butter, cream cheese, coconut sugar, orange zest and juice, eggs, vanilla and milk.
5. Stir the wet mixture into the flour mixture until just combined.
6. Fold in chopped cranberries.
7. Fill each muffin cup about 3⁄4 full.
8. Bake until golden and a toothpick comes out clean (20–25 minutes).
9. Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 771Total Fat: 64gSaturated Fat: 39gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 200mgSodium: 709mgCarbohydrates: 102gFiber: 8gSugar: 14gProtein: 7g

* I adapted this recipe from Truvia® brand

 

 

 

Cranberry Orange Muffins are mouth-watering delicious… it’s hard to beat cranberry and orange all baked up together!