High Protein Cranberry Orange Muffins

A delicious muffin that’s tart but sweet with a light, melt in your mouth crumb and a delicate crisp on the outside. With Greek yogurt and ground pumpkin seed, it’s a delicious treat with a little extra protein.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Plump the Fruit: Place dried cranberries in a small bowl and submerge in boiling water or hot orange juice. Let sit for 10–15 minutes until plumped. Drain thoroughly in a mesh strainer and pat completely dry with paper towels to prevent excess moisture from softening the muffin crust.

Step 2

2. Preheat & Prep: Preheat your oven to 425°F (218°C). Line a standard 12-count muffin tin with paper liners or grease thoroughly.

Step 3

3. Infuse the Sugar: In a large mixing bowl, combine the 3/4 cup granulated sugar and 2 tablespoons of fresh orange zest. Using your fingertips, rub the zest into the sugar until it resembles fragrant, wet sand to release the essential citrus oils.

Step 4

4. Mix Wet Ingredients: Whisk the melted butter, eggs, high-protein Greek yogurt, fresh orange juice, and vanilla extract into the infused orange sugar until completely smooth.

Step 5

5. Prepare Dry Blend: In a separate bowl, whisk together the 1 1/2 cups of all-purpose flour, 1/2 cup of ground pumpkin seed flour, baking powder, baking soda, and fine sea salt until no seed clumps remain.

Step 6

6. Combine & Fold: Pour the dry ingredients into the wet mixture. Using a spatula, fold gently just until the flour patches disappear. Do not overmix. Gently fold in the dried cranberries.

Step 7

7. Portion the Batter: Using a measuring scoop or cup, portion exactly 4 tablespoons (1/4 cup) of the thick batter into each of the 12 muffin cups. The cups will be filled right to the brim.

Step 8

8. The Two-Temperature Bake: Bake at 425°F (218°C) for exactly 5 minutes to trigger a rapid steam rise for high domes. Without opening the oven door, immediately lower the temperature to 355°F (180°C) and bake for an additional 15–18 minutes until the tops are golden brown and a toothpick comes out clean. Let cool in the pan for 5 minutes before transferring to a wire rack.