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Cranberry Orange Yogurt Muffins

Cranberry Orange Yogurt Muffins

kodiakcakes.com/blogs/recipes/cranberry-orange-yogurt-muffins

Prep Time 15 Minutes
Cook Time 21 Minutes
Serves 30
Difficulty Simple

Whip up a batch of these Cranberry Orange Yogurt Muffins and find out why cranberry and orange might just be one of your new favorite flavor combinations. Fresh orange zest and chewy cranberries bring just the right balance of sweet and tangy to every bite. 

Made with Kodiak Buttermilk Power Cakes, these cranberry orange yogurt muffins pack 7 grams of protein per serving and fiber from 100% whole grains into a breakfast or snack that feels elevated without a ton of effort. Greek yogurt keeps them soft and fresh orange juice adds a burst of natural sweetness and flavor. Bake a batch ahead of time for easy grab-and-go breakfasts, lunchbox treats, or afternoon pick-me-ups throughout the week.  

Recipe provided by Melissa Riitano

  • Calories130
  • Protein7g
  • Total Fat3g
  • Carbs20g

*Nutritional estimates for any recipe on this site are not guaranteed and we encourage you to calculate nutritional information on your own with the items you use at home.

Buttermilk Power Cakes

Flapjack & Waffle Mix

$6.45
  • + 3 flavors
Buttermilk Power Cakes Buttermilk Power Cakes
Ingredients Directions

Calculations are approximate. Please review directions and ingredients carefully

Ingredients

  • 1 Box Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix​
  • 1/2 teaspoon salt​
  • 3 eggs​
  • 1-1/2 cup Greek yogurt​
  • Juice and zest of two medium oranges​
  • 1/4 cup real maple syrup ​
  • 1-1/2 teaspoons vanilla ​
  • 1-1/4 cup whole milk​
  • 1 cup dried cranberries 

Directions

  1. Preheat oven to 350°F and line a muffin tin with liners or grease well.​
  2. In a large bowl, whisk together eggs, Greek yogurt, orange juice and zest, maple syrup, vanilla, and milk until smooth.​
  3. Add Kodiak mix and salt; stir until just combined. Fold in the dried cranberries.​
  4. Divide batter evenly into 24 muffin tins, filling each about ¾ full.​
  5. Bake for 16-21 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.​
  6. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.​

 

Reheat Instructions: From the fridge, reheat in a 350° F oven or toaster oven for 6–10 minutes until warmed through.​

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