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Cranberry & Orange Breakfast Muffins

Cranberry & Orange Breakfast Muffins

Breakfast muffins are a winner for these busy times. I like to make them on a Sunday, have them there ready and waiting for a week of ‘dashing out the door breakfasts’. They’re also good for those mornings I want to keep on hitting snooze. Those mornings when I can’t bring myself to come out from the duvet cocoon, which is actually most mornings (if I’m being perfectly honest). I make a whole load of different types, breakfast muffins are quite adaptable once you have a base recipe you’re happy with. Cranberry and orange make a nice festive addition to this particular batch.

I am shocked and slightly embarrassed that the last blog post was my LAST monthly seasonal collaboration recipe with Abi from These Four Walls. Whoops! You know how it is at this time of year though, we’re all feeling it – aren’t we? I’m going to keep this one short and sweet so head right on down to the recipe below. I hope you all have a very Merry Christmas!

 Cranberry & Orange Breakfast MuffinsCranberry & Orange Breakfast MuffinsCranberry & Orange Breakfast Muffins

Recipe for Cranberry & Orange Breakfast Muffins


10 Servings
  • 2 eggs
  • 1 very ripe mashed banana
  • 150 ml natural yogurt
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 4 tbsp rapeseed oil
  • 200 g self raising wholemeal flour
  • 50 g rolled oats, plus extra for sprinkling
  • 1/2 tsp baking powder
  • 298 g tinned mandarins, drained and chopped
  • 75 g dried cranberries
  • 3 tbsp flaked almonds


  1. Heat oven to 180C/ 160C fan / gas 4. Line a muffin tray with 10 large muffin cases. In a jug, whisk together the wet ingredients and in a bowl combine all of the dry ingredients except the cranberries and mandarins.
  2. Pour the wet ingredients into the bowl with the dry ingredients, mix briefly until you have a smooth batter, being careful not to over mix. Gently fold in the cranberries and mandarins.
  3. Divide the batter evenly between the muffins cases, finishing with a sprinkling of the flaked almonds and oats.
  4. Bake in the oven for 25 mins until they are golden, risen and cooked through. Allow to cool on a wire rack, will keep for 3 - 4 days in a sealed container.