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)
183 Calories
8g Fat
26g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 12
Amount per serving
Calories 183
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 75mg 25%
Sodium 240mg 10%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 5%
Protein 3g
Calcium 53mg 4%
*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. Preheat oven to 400 degrees F.

  2. Line muffin pan with paper muffin cups. In a large bowl, combine flour, baking powder, baking soda, salt, and sugar. Combine with a whisk.

  3. In a small bowl, add beaten egg, oil, orange juice, and zest. Stir well.

  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.