These muffins are the perfect Sunday morning breakfast for those fall and winter mornings. The tart bite of the cranberries is nicely balanced with the spice of cinnamon, the sweetness from the honey, and the zesty sweet orange glaze. I promise the whole family will love these!
1 tsp cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/3 cup coconut oil melted
3/4 cup honey
2 tsp vanilla extract
zest of 1 orange
1/4 cup orange juice
2 cups cranberries - roughly chopped
1/2 cup powdered sugar
1 1/2 tbsp orange juice
Preheat the oven to 400 degrees. Line or grease a muffin tin (I used a silicone tin so didn't have to do either! )
In a large bowl mix the flour, cinnamon, baking powder, baking soda, and salt.
In another large bowl whisk the melted coconut oil and honey together.
Whisk in the eggs, greek yogurt and vanilla extract.
Zest 1 medium orange and then squeeze 1/4 cup juice from that orange. Add the zest and juice to the wet ingredients.
Pour the wet ingredients into the dry and mix well.
Fold in the chopped cranberries.
Fill the muffin tins (they won't rise very much so you can fill to the top).
Bake for 20-25 or until a toothpick inserted comes out clean.
In a small bowl mix together the powdered sugar and remaining orange juice. Should be thick enough to drizzle with a spoon. If needed add more orange juice or powdered sugar depending on thickness.
Cool the muffins on a wire rack and then drizzle the glaze on top.
As an Amazon Associate, I may earn from qualifying purchases linked on this site.