Low Sugar Classic Cranberry Orange Muffins

Total time37 min

Prep time15 min

Cook time22 min

Low Sugar Classic Cranberry Orange Muffins

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

2 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
1 tbsp orange zest (from about 1 large orange)
2 large eggs
¾ cup whole milk
⅓ cup fresh orange juice (from the zested orange)
½ cup unsalted butter, melted and slightly cooled
1 tsp vanilla extract
1 ½ cups fresh or frozen cranberries, halved
2 tbsp granulated sugar, for topping
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.

Instructions

1
Preheat the oven to 400°F (205°C). Line a 12-cup muffin tin with paper liners or grease each cup well with butter or nonstick spray.
2
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and 3/4 cup granulated sugar. Add the orange zest and rub it into the dry ingredients with your fingertips until fragrant and evenly distributed.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!