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Cranberry-Orange Bran Muffins with Walnuts


Cranberry-Orange Bran Muffins with Walnuts recipe

Not everything baked during the holiday season needs to be ooey-gooey and laden with sugary fatness!

These wholesome bran muffins are adorned with fresh bright cranberries with a touch of orange sweetness and boast a tender texture from the Greek yogurt…


Cranberry-Orange Bran Muffins with Walnuts recipe

Cranberry-Orange Bran Muffins with Walnuts

This is a great recipe for this time of year when fresh cranberries and oranges are abundant and they’re at their best from the markets right now. Also, you probably have some leftover cranberries and oranges from the previous holiday (from your cranberry sauce recipes!).

These muffins come together quickly and is an adaption of a version that Ina Garten from Barefoot Contessa makes using blueberries. Besides changing it up with cranberries, orange zest, and walnuts, I’ve changed the oil to canola (personal preference over vegetable oil) and used plain, non-fat Greek yogurt.

I was initially concerned that the muffins might turn out dry and stiff using non-fat yogurt, but was pleasantly surprised that it was still moist with complimentary texture.

Cranberry-Orange Bran Muffins with Walnuts recipe

You’ll enjoy the tartness from the cranberries and the sweetness from the orange zest. A toss of walnuts and the whole wheat bran lends a wholesome earthiness to these baked treats.

I just really like the flavor combination and how these cranberry-orange bran muffins turned out. These muffins have gone down as a new personal favorite!

Cranberry-Orange Bran Muffins with Walnuts recipe

Cranberry-Orange Bran Muffins with Walnuts

Use the zest from one medium-sized orange (if the orange is large, just use half the orange’s zest).

When measuring out cranberries, spread a handful out on a cutting board. Discard any mushy or soft looking cranberries. Pick out small cranberries and add to your measuring cup. Cut larger berries in half.

Serve these up warm or at room temperature for breakfast, brunch, dessert or snacking goodness.

Cranberry-Orange Bran Muffins with Walnuts

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Cranberry-Orange Bran Muffins with Walnuts
Makes 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  •  
  • 2 1/2 cups whole wheat bran
  •  
  • 7 ounces plain, non-fat Greek yogurt
  • 1/2 cup sugar
  • 1/2 cup canola oil (can substitute w/unsweetened applesauce)
  • 1/2 cup honey
  • 2 extra large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • zest from 1 medium-sized orange
  •  
  • 1 1/3 cups fresh cranberries (see note)
  • 1/3 cup walnuts, roughly chopped
Method
  1. Preheat oven to 350°. Lightly spray a 12-cup muffin pan with nonstick cooking spray and line with paper liners.
  2. In a medium-sized bowl, combine the flour, salt, baking powder, baking soda, and cinnamon. Stir in whole wheat bran.
  3. In a large-sized bowl, whisk together the non-fat yogurt, sugar, canola oil, honey, eggs, vanilla extract, and orange zest.
  4. Add the dry ingredients to the yogurt/sugar mixture and stir only until combined (do not overmix).
  5. With a rubber spatula, gently stir in the prepared cranberries and walnuts, using the spatula to scoop and scrape the bowl to thoroughly incorporate.
  6. Evenly distribute the batter into the 12 muffin cups, using a large-sized cookie scoop.
  7. Bake for about 25 minutes, or until the tops are golden and a wooden skewer poked down the middle of the muffins comes out clean.
  8. When the muffins are cool enough to handle, transfer to a wire rack.
  9. Serve warm or at room temperature. Store in a airtight container.
    © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • Preparing cranberries: When measuring out cranberries, spread a handful out on a cutting board. Discard any mushy or soft looking cranberries. Pick out small cranberries and add to your measuring cup. Cut larger berries in half.
  • Watch baking time and do not over bake.
source adapted from Ina Garten


Reader Interactions

Comments

    • Cristina says

      Hi Margaret: OMG, yes…mix in the bran with the dry ingredients. Thanks for the catch…I’ve included/updated the directions -and- an optional substitution for the canola oil. 🙂

    • Cristina says

      Thank you, Laura. I think if you like the combo of cranberries and orange, you’re sure to fall in love with these bran muffins too! 🙂

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