Low-Fat Cranberry Orange Muffin Recipe

Cranberry Orange Muffin

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Prep: 15 mins
Cook: 16 mins
Total: 31 mins
Servings: 12 servings
Nutritional Guidelines (per serving)
201 Calories
5g Fat
36g Carbs
3g Protein
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Nutrition Facts
Servings: 12
Amount per serving
Calories 201
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 3%
Cholesterol 16mg 5%
Sodium 188mg 8%
Total Carbohydrate 36g 13%
Dietary Fiber 1g 4%
Total Sugars 19g
Protein 3g
Vitamin C 10mg 49%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 71mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Low-fat muffins can be light and fluffy, and it all comes down to the flour. Just make sure you spoon the flour gently into the measuring cups and level with the back of a knife. Resist the temptation to scoop the cups into the flour and pack them full. These delicious cranberry orange muffins have just the right balance of sweetness and tartness.


  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 1 large egg (lightly beaten)

  • 1/4 cup canola oil

  • 2/3 cup orange juice

  • 2 teaspoons orange zest

  • 2 cups cranberries (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Preheat oven to 400 degrees F. Line muffin pan with paper muffin cups. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

  3. In a small bowl, stir the beaten egg, oil, orange juice, and zest.

  4. Make a well in the flour mixture and add wet ingredients. Stir until just moist, being careful not to overmix.

  5. Fold in chopped cranberries. Spoon batter into prepared muffin pan.

  6. Bake for 16-18 minutes, until muffins are golden and spring back when touched.

  7. Enjoy!