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
Cranberry Orange Muffins with Truvia® Baking Blend

Cranberry Orange Muffins Recipe are perfect for a brunch this time of year!
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
- Preheat oven to 375° F.
- Prepare muffin tin by greasing cups or use paper liners.
- In a large bowl, add flour, baking powder, salt and baking soda. Mix together with a fork.
- In a separate bowl, whisk together butter, cream cheese, coconut sugar, orange zest and juice, eggs, vanilla and milk.
- Stir the wet mixture into the flour mixture until just combined.
- Fold in chopped cranberries.
- Fill each muffin cup about 3⁄4 full.
- Bake until golden and a toothpick comes out clean (20–25 minutes).
- Cool muffins in pan for 5 minutes, then remove to a wire rack and cool completely.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 771Total Fat: 64gSaturated Fat: 39gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 200mgSodium: 709mgCarbohydrates: 102gFiber: 8gSugar: 14gProtein: 7g
Cranberry Orange Muffins are mouth-watering delicious… it’s hard to beat cranberry and orange all baked up together!
[…] Cranberry Orange Muffins Truvia® Baking Blend […]
Sounds yummy and gorgeous photography, Ruthie!
Great recipe!! I can’t wait to try it! Thanks so much!! I love to try anything that is healthy or cuts down sugar. Thanks 🙂
I love cranberry orange. Looking forward to trying your recipe.
These little muffins are amazing! I love that they are healthy too… I hope you enjoy them! xoxo~ Ruthie
Pinning!