Carrot Orange Muffins with Dried Cranberries

Carrot orange muffins with cranberries on a plate

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Carrot Orange Muffins with Dried Cranberries

This is a variation of our whole wheat muffins base recipe. These muffins taste like the holidays, but of course can be enjoyed year round! Packed with fresh carrots, whole wheat flour, dried cranberries, and a touch of citrus, these carrot orange muffins with dried cranberries will nourish your body and satisfy your tastebuds!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 161kcal

Ingredients

1 ½ cups white whole wheat flour*
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon kosher salt
½ cup dried cranberries
2 medium carrots, freshly grated and undrained (~1 cup)
½ cup packed brown sugar
½ cup buttermilk
¼ cup canola oil
2 large eggs
1 teaspoon orange zest

Instructions

Preheat oven to 350°F. Prepare a 12-cup muffin pan with nonstick spray or muffin liners.
In a large bowl, gently whisk flour, baking soda, baking powder, cinnamon, and salt. Add cranberries to flour mixture. Toss to evenly coat.
In a separate medium bowl, whisk together grated carrots, brown sugar, buttermilk, oil, eggs, and orange zest.
Add liquid ingredients to flour mixture. Using a spatula, fold ingredients until just moistened. Do not overmix.
Use a ¼ cup portion scoop to divide out the batter. Cook for 18-20 minutes, or until a toothpick inserted comes out clean. Enjoy!

Notes

*Substitute 1 cup whole wheat flour and ½ cup all purpose flour.

Don’t squeeze or drain the carrots after grating. The liquid adds moisture to the muffins!

Nutrition