Skip to main content
Close

Print This Recipe

Whole-Wheat Orange Muffins with Cherries

  • Servings:

    Makes 12 muffins as an appetizer
  • Prep Time:

    20 minutes
  • Cook Time:

    20 minutes

Ingredients

While these muffins taste great any time, they're best when enjoyed warm: Reheat room-temperature muffins in a 300-degree oven for 15 to 20 minutes, or wrap frozen muffins individually in foil and bake at 300 degrees until warmed through, about 30 minutes. To mix things up, swap in an equal amount of pitted dates for the cherries.
6 oz. dried cherries, chopped coarse (about 1 cup)
2 tsp. orange zest plus 1/2 cup juice from 2 oranges
2 cups (11 oz.) whole-wheat flour
1 cup (5 oz.) all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1 1/4 tsp. ground cinnamon
1 1/4 tsp. salt
3/4 tsp. ground ginger
1/2 cup coconut oil, melted and cooled slightly
1/2 cup honey
1/2 cup packed light or dark brown sugar
2 large eggs
1 cup plain whole-milk yogurt
2 tsp. vanilla extract
Whole-Wheat Orange Muffins with Cherries

Directions

1. Place a rack in upper-middle of oven and heat to 400 degrees. Grease a 12-cup muffin tin and set aside.
2. Combine cherries with orange zest and juice in a small microwave-safe bowl. Cover and microwave until bubbling, 1 1/2 to 2 minutes; let sit 10 minutes.
3. Meanwhile, combine both flours, baking powder, baking soda, cinnamon, salt, and ginger in a large bowl and whisk until blended. In a medium bowl, whisk coconut oil, honey, sugar, and eggs until smooth and shiny. Add yogurt, orange-cherry mixture, and vanilla and stir to combine.
4. Add wet mixture to flour mixture and fold until just combined, being careful not to overmix (a few streaks of flour may remain). Using a greased measuring cup, fill each muffin cup with a scant 1/2 cup of batter.
5. Transfer muffin tin to oven and bake until muffins are domed and golden brown, 15 to 20 minutes, rotating pan halfway through. Let cool in pan 5 minutes, then remove muffins and let cool on a wire rack 10 more minutes before serving. Store cooled muffins in an airtight container at room temperature for up to four days or freeze them in a zip-top bag for up to one month.
Source: Hannaford fresh Magazine, September 2019

Nutrition

Nutritional Facts
Servings Makes 12 muffins
Base Nutrients
Calories 360 kcal (18%)
Calories from Fat 99
Total Fat 11 g (17%)
Saturated Fat 9 g (45%)
Cholesterol 35 mg (12%)
Sodium 440 mg (18%)
Total Carbohydrates 62 g (21%)
Dietary Fiber 4 g (16%)
Protein 7 g (12%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading