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Sparkling Cranberry Greek Yogurt Muffins

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Welcome to my first recipe post in forever! Today I’m sharing how to make delightful sparkling cranberry Greek yogurt muffins. Yes, I’m still obsessed with Greek yogurt! It works wonderfully as a substitute for oil in most baked goods, so these muffins are low in fat and high in protein. They’re basically a legitimate breakfast food. 😉

sparkling cranberry greek yogurt muffins recipeAs regular readers know, I do not eat much sugar and prefer not to bake very sweet things.

If you have a major sweet tooth, you may want to increase the amount of sugar or decrease the quantity of cranberries to one cup.

My husband and I love these cranberry muffins, but if you’re used to ‘standard’ American desserts, you may not find them as enjoyable. If you’re fond of ingredient swaps like Greek yogurt for oil and using less sugar, or if you are more accustomed to European desserts, I think you’ll enjoy these cranberry muffins, too!

Maybe that sounds like an odd way to introduce a recipe, but I recently had an unpleasant comment from someone on a different recipe complaining that they didn’t understand why anyone would like the end result because it wasn’t sweet and tasted like yogurt. That was kind of the point of that particular recipe! Anyway, that’s why I wanted to leave a friendly reminder for any folks stopping by who aren’t familiar with my low sugar ways. =)


5.0 from 1 reviews
Sparkling Cranberry Greek Yogurt Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 2 cups of flour
  • 1½ tsp of baking soda
  • 1½ tsp of baking powder
  • ¼ tsp salt
  • 2 tsp of ground cinnamon
  • ½ tsp of ground ginger
  • 2 eggs, at room temperature
  • ½ cup of light brown sugar, packed
  • 1 cup of plain Greek yogurt (I highly recommend Fage!)
  • 1 tsp vanilla extract
  • Zest and juice from two small/medium oranges or from 1 large orange (aim for about ½ a cup of juice!) or ½ cup of orange juice
  • ½ cup of almond milk (adjust, as needed, to compensate for the quantity of juice from your oranges)
  • 1½ cups fresh cranberries
  • Cooking spray or your fat of choice to grease the muffin pan
  • Additional sugar, to top. I used raw cane sugar.
  1. Adjust an oven rack to the middle position and preheat your oven to 350 degrees Fahrenheit.
  2. Combine the dry ingredients (flour through ginger in the list above) in a medium mixing bowl.
  3. In a separate medium bowl, beat the eggs, brown sugar, and yogurt on medium speed with a stand mixer fitted with the balloon whisk attachment or a hand mixer until just combined.
  4. Add the orange juice/zest, milk, and vanilla extract and beat until just combined.
  5. Add half of the dry ingredient mixture to the yogurt mixture and beat to combine, then add in the second half of the dry ingredients and beat to combine. Mix thoroughly, but don't over mix or your batter can become tough! The batter should be fairly thick, but easy to spoon. If it's a particular dry day or your flour is very dry, you may want to add an extra splash or two of milk. (I live in Hawaii and things are always humid, so this ratio of flour::liquid worked well for me, but baking is more of an art than a science and I encourage you to adapt things to meet your weather's needs..)
  6. Using a spatula, carefully fold the cranberries into the batter.
  7. Pour the batter into a well greased muffin pan, making sure not to overfill each cup. Aim to fill each one about ⅔ - ¾ of the way, but not all the way to the rim. If you're using a "standard" sized muffin pan, you should be able to make about 18 muffins, so prep two pans! Alternatively, you can pour the extra batter into silicone baking cups, or even into disposable muffin pan liners. Place the additional liners/cups on a baking sheet and bake alongside the regular muffin pan.
  8. Bake until a toothpick inserted into the center of a muffin comes out clean and the tops are slightly golden brown, about 23-37 minutes.
  9. Turn muffins out onto a wire rack.
  10. Enjoy!

Like most baked goods, these muffins are easy to freeze. 

Arrange them on a baking sheet or parchment paper and place them in the freezer for 30-60 minutes before placing them all in an air tight container. This initial individual freezing helps ensure you can remove the muffins one at a time for thawing and enjoyment.

cranberry muffins

While I’m sharing kitchen tips, I’d also like to remind you to make sure your baking soda, baking powder, and spices are fresh!

It’s amazing how quickly all of these ingredients loose potency, so please make sure your ingredients haven’t been sitting in the pantry since last Christmas. Trust me – it makes a big difference!

As noted in the recipe, you’ll be able to make about 18 ‘normal’ sized muffins, so I used my muffin pan and a half dozen silicone baking cups. This is a fantastic solution if you don’t have two muffin pans!

Cranberries are so delightfully ‘holidays’ to me. Are there any particular baking or cooking ingredients that you look forward to using this time of year?

More Greek yogurt baking recipes

If you like these muffins, you’ll probably also enjoy these other recipes with Greek yogurt!

Healthy(er) vanilla cupcakes

healthy vanilla cupcakes made with greek yogurt

Gingerbread Greek yogurt muffins

spicy gingerbread muffins

Greek yogurt sweet potato bread

Greek Yogurt Sweet Potato Bread Recipe


Natasha - The Artisan Life

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{ 11 comments… add one }
  • Julie December 22, 2016, 17:34

    This looks delicious! I may try to bake them tonight/tomorrow morning! And haha any chance you know the macros on these? 😉 I’ve just loosely started this week and am going to be strict come new year!

    • Natashalh December 22, 2016, 18:48

      So…confession…I didn’t put this recipe into My Fitness Pal! Eek! Now I’ve been found out.

      • Julie January 3, 2017, 21:17

        Ahaha. Well, I had the boyfriend make them and they’re delicious!

  • BeadedTail December 16, 2016, 07:43

    These sound so good! I like less sweet muffins so I bet they’re perfect!

    • Natashalh December 16, 2016, 07:54

      I may or may not have eaten 5 or 6 of these this week… =) They are so good even days later if you put them back in the oven for a few minutes to warm them up and bring back that ‘freshly baked’ taste!

  • Duni December 16, 2016, 03:07

    I love low-sugar recipes (I usually adjust standard recipes to make them less sweet) and these cranberry muffins are perfect! I would probably have to use frozen cranberries, as fresh ones are hard to come by over here 😉

    • Natashalh December 16, 2016, 07:03

      Frozen would work, too. We only see the fresh this time of year out in Hawaii, but when I lived on the East Coast they were a little easier to come by!

  • Rose December 15, 2016, 06:27

    I love all things cranberry and am also fond of less sweet desserts! Thanks for sharing!

    • Natashalh December 15, 2016, 07:05

      I love the way baked cranberries virtually pop when you eat them! It’s so delicious and fun.
      I really don’t enjoy when the only thing I can taste is sugar. It’s too overpowering!

  • Pamela Baker December 15, 2016, 04:36

    This is a wonderful recipe! As I also love Cranberry Muffins, and eat Greek Yogurt everyday – the combinations are perfect. I never heard of using Yogurt as a substitute for oil.
    I use Yogurt instead of Mayonnaise when making Chicken Salad or homemade coleslaw. I will also combine it when making tuna salad. I have had many compliment how light these taste – when I tell them I used Yogurt they are quite surprised.
    Thanks for sharing your recipe – it is a keeper!!!

    • Natashalh December 15, 2016, 07:07

      I have used yogurt in tuna salad and potato salad, but not chicken salad. Mostly because I haven’t made chicken salad in ages, but I love it with grapes and walnuts. Yogurt frequently works well as a substitute for oil, though you can’t always swap out all the oil for yogurt in every recipe. It tends to work very well for muffins and sweet breads, though. =)

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