Whole Orange Greek Yogurt Muffin with Cranberry
Cooking in Chinglish recipe - American
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Large navel orange (about 12 oz / 340 g, preferably organic)
- 2 large eggs
- ½ cup Greek yogurt
- ¼ cup maple syrup
- ¼ cup sugar
- 1 tsp almond extract
- 1⅔ cup all purpose flour
- ½ tbsp baking powder
- ½ tsp baking soda
- pinch of salt
- ⅓ cup dried cranberry (roughly chopped)
- 4 tbsp unsalted butter (melted)
- 1-2 tbsp Swedish pearl sugar/Turbinado sugar (Optional)
Instructions
- 1
Preheat the oven to 375°F (190°C)
- 2
Wash orange and trim of about 1⁄2 inch (1.2 cm) off two ends.
- 3
Cut the orange into 8 pieces (remove any seeds) and put in the blender.
- 4
Add eggs, Greek yogurt, maple syrup, sugar and almond extract in the blender and blend until smooth.
- 5
Whisk flour, baking powder, baking soda and salt together in a mixing bowl.
- 6
Pour the wet ingredients into the dry ingredients and whisk together in an N or Z shaped motion just until the dry ingredients are incorporated. This method minimizes the development of gluten.
- 7
Add dried cranberries (save a small handful for sprinkling on top) and melted butter in the mixing bowl and fold in with a spatula.
- 8
Divide the batter into 12 muffin cups (about 2 ice cream scoops for each), top with cranberry and Swedish pearl/turbinado sugar, bake for 18-20 minutes until a toothpick comes out clean.
- 9
Wait for 3 minutes and move the muffins to a cooling rack, let it cool for 10 minutes before eating.