Cranberry Yogurt Muffins Recipes

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CRANBERRY YOGURT MUFFINS

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



Cranberry Yogurt Muffins image

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 :

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

LEMON YOGURT CRANBERRY MUFFINS

Make and share this Lemon Yogurt Cranberry Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 40m

Yield 12 muffins (about)

Number Of Ingredients 10



Lemon Yogurt Cranberry Muffins image

Steps:

  • Preheat oven to 400° and grease muffin pan.
  • In a mixing bowl, beat the honey and oil together until creamy.
  • Beat in eggs and lemon extract.
  • In another mixing bowl, combine the dry ingredients (flour to baking powder); add dry ingredients to egg mixture alternately with yogurt, beginning and ending with flour mixture.
  • Fold in cranberries and lemon zest, stirring just until moistened (do not overmix).
  • Spoon batter into prepared muffin cups, filling to the top.
  • Bake for 15-20 mintus.

Nutrition Facts : Calories 253.5, Fat 8.3, SaturatedFat 1.5, Cholesterol 71.3, Sodium 112.5, Carbohydrate 40.2, Fiber 1.9, Sugar 19.9, Protein 6

2/3 cup honey
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons lemon extract
1 3/4 cups all-purpose flour
3/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1 cup lemon yogurt
1 cup coarsely chopped cranberries
1 tablespoon grated lemon zest

CRANBERRY OATMEAL AND YOGURT MUFFINS

A very light muffin with the taste of fresh cranberries in almost every bite of muffin with the added oatmeal to give a very chewy texture to a muffin that is perfect for breakfast or brunch.

Provided by Slocan cook

Categories     Oatmeal

Time 40m

Yield 12 serving(s)

Number Of Ingredients 10



Cranberry Oatmeal and Yogurt Muffins image

Steps:

  • Preheat oven to 350 degrees Fahrenheit
  • Grease a 12 cup muffin pan and set aside
  • In a medium size bowl combine dry ingredients and set aside
  • In a large bowl mix the cranberries, oatmeal, yogurt and eggs together mixing just until the cranberries are incorporated into the oats and yogurt.
  • Slowly add the dry ingredients to the wet mixture and stir until all the flour has been absorbed by the cranberries.
  • Stir in the oil and combine to make a glossy batter.
  • Take a large spoon and place small amounts in each muffin cup filling 3/4 full.
  • Place in oven for approximately 20 minutes and then remove from oven and let cool for 10 minutes before putting on a cake rack to cool completely.

Nutrition Facts : Calories 220.8, Fat 7.1, SaturatedFat 1.4, Cholesterol 35, Sodium 184.4, Carbohydrate 34.9, Fiber 2.4, Sugar 14.4, Protein 5.4

1 cup all-purpose flour
1 cup whole wheat pastry flour
1/2 teaspoon salt
2 teaspoons baking powder
3/4 cup granulated sugar
1 cup cranberries
1 cup quick oats
1 1/2 cups plain yogurt
2 eggs
1/4 cup canola oil

MOIST CRANBERRY PECAN MUFFINS

An adapted recipe that my wife thinks is amazing.

Provided by thompson4808

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 1h10m

Yield 24

Number Of Ingredients 19



Moist Cranberry Pecan Muffins image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners.
  • Beat butter, applesauce, 1 cup white sugar, and brown sugar in a large mixing bowl until smooth and creamy. Mix in eggs and vanilla extract, then stir in sour cream, Greek yogurt, and orange juice until thoroughly combined. Whisk flour, baking powder, baking soda, nutmeg, 1/2 teaspoon cinnamon, and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients just until moistened; fold in cranberries and pecans.
  • Spoon batter into prepared muffin cups, filling them 2/3 full. Combine 1/4 cup sugar with 1/2 teaspoon cinnamon in a bowl and sprinkle the cinnamon sugar over the muffins.
  • Bake in the preheated oven until muffins are lightly browned and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, 20 to 25 minutes. Cool muffins in pans for 10 minutes before turning out to finish cooling on wire racks.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 40 g, Cholesterol 47.3 mg, Fat 9.4 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 4.5 g, Sodium 193.2 mg, Sugar 22.8 g

½ cup butter, softened
½ cup cinnamon-flavored applesauce
1 cup white sugar
1 cup brown sugar
4 eggs
2 teaspoons vanilla extract
1 cup sour cream
1 cup plain Greek yogurt
¼ cup orange juice
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
½ teaspoon salt
1 (6 ounce) package sweetened dried cranberries
½ cup chopped pecans
¼ cup white sugar
½ teaspoon ground cinnamon

BLUEBERRY YOGURT MUFFINS

With the addition of vanilla yogurt, this basic muffin turns out moist and tender. It's easy and quick to prepare. My husband loves these muffins for breakfast on mornings when he is rushing out the door. -Cindi Budreau, Neenah, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 muffins.

Number Of Ingredients 10



Blueberry Yogurt Muffins image

Steps:

  • In a small bowl, combine the flour, sugar, salt, baking powder and baking soda. In another bowl, combine the egg, yogurt, oil and milk. Stir into dry ingredients just until moistened. Fold in blueberries., Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 228 calories, Fat 9g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 195mg sodium, Carbohydrate 33g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

1 cup all-purpose flour
6 tablespoons sugar
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 egg
1/2 cup vanilla yogurt
3 tablespoons canola oil
2 tablespoons 2% milk
1/2 cup fresh or frozen blueberries

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