Breakfast Cranberry Orange Muffins

Tart cranberries and bright orange are a match made for breakfast, and these muffins put the pairing front and center. They’re also lighter than most: instead of butter or oil, the batter leans on orange juice and a spoonful of yogurt for moisture, so you get tender muffins without the heaviness.

The orange juice does double duty, lending both flavor and the liquid the batter needs, while nonfat yogurt keeps the crumb soft and adds a gentle tang. Fresh chopped cranberries burst into pockets of tartness that cut through the sweetness beautifully.

The golden rule of muffins applies here: combine the wet and dry ingredients just until they come together. Overmixing develops the gluten and gives you dense, tough muffins with peaked tops and tunnels inside, so a few lumps in the batter are perfectly fine.

A handful of chopped nuts adds optional crunch. Bake until firm and lightly golden, and enjoy them warm.

Kitchen Tips

• Mix the batter just until combined. A few lumps are fine, and overmixing makes muffins tough and tunneled.
• Toss the chopped cranberries in a little flour before folding them in, so they stay evenly distributed instead of sinking.
• Fill the muffin cups about two-thirds full for nicely domed tops.

Variations

• Add orange zest to the batter for an even brighter citrus punch.
• Use dried cranberries if fresh aren’t in season, reducing the amount slightly.
• Sprinkle a little coarse sugar on top before baking for a crunchy, bakery-style finish.