These cranberry orange pistachio muffins are made with whole wheat flour and no refined sugar! They’re sweetened with maple syrup and topped with a vanilla bean glaze!
The title of these muffins is kind of ridiculous, I know. I couldn’t leave anything out! Every ingredient in these muffins contributes to their amazingness. They taste like the holidays. Tart cranberries, fragrant orange, and crunchy pistachios mix together perfectly. I used whole wheat flour, and they’re sweetened with just maple syrup! So, they are a bit lightened up as well! I had to top the muffins with a vanilla bean glaze, because vanilla bean makes everything wonderful and warm.
These are a perfect quick breakfast or afternoon snack, or even Christmas morning treat! They remind me of the holidays, and who doesn’t love warm baked goods on chilly winter mornings?!
I gave these to my mom to bring to work to share with her co-workers and they were a HUGE hit. Thank goodness I gave them away, because I know I would’ve eaten them all myself within a couple days. They’re too good. I don’t know about you, but if there are fresh baked goods around, I cannot resist.
I also topped these lovely muffins with turbinado sugar! It gives them the best texture. Totally optional, but I love how crunchy the muffin tops get in contrast with the moist insides.
I know, I’m a texture freak.
I assume you could also bake this into a loaf, although I haven’t tried. Mini muffins would be cute too!
There’s really nothing better than the holidays and allll the delicious food.
I had a cookie swap this weekend, and I’m still recovering from the sugar high. SO many delicious cookies! I have another one later in the month too. It never ends and I LOVE it.
Make these for your friends and family this season! They’ll love you.
Whole Wheat Cranberry Orange Pistachio Muffins with Vanilla Bean Glaze
These cranberry orange pistachio muffins are made with whole wheat flour and no refined sugar! They're sweetened with maple syrup and topped with a vanilla bean glaze!
For the muffins
- 1 large egg + 1 egg yolk
- 1/2 cup plain Greek yogurt
- 1/4 cup milk (I used 2%, but any kind is fine)
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) butter, melted and slightly cooled
- 1 1/2 cups + 2 tablespoons whole wheat pastry flour (not regular whole wheat, this is a finer ground variety)
- 1/2 teaspoon cinnamon
- 2 teaspoons orange zest
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 cups fresh cranberries
- 1/4 cup + 2 tablespoons chopped pistachios
- turbinado sugar for sprinkling (optional)
For the glaze
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1 vanilla bean, seeds removed
Preheat oven to 375℉. Spray a standard muffin tin liberally with nonstick spray, or line with liners. Set aside.
In a medium bowl, whisk together the egg, egg yolk, yogurt, milk, maple syrup, vanilla, and melted butter. Set aside.
In another medium bowl, whisk together the flour, cinnamon, orange zest, salt, baking powder, and baking soda. Add the dry ingredients to the wet, and mix until just incorporated. Fold in the cranberries and pistachios. Spoon into muffin tins and sprinkle with turbinado sugar if desired.
Bake for 18-20 minutes or until golden and a toothpick comes out clean. Let cool for a few minutes in the tins, then remove and cool the rest of the way on a cooling rack.
While muffins are baking, whisk together the powdered sugar, vanilla bean seeds, and milk until combined. I start with 2 tablespoons of milk, and I add the extra tablespoon if it seems too thick. Once muffins are cooled, drizzle with glaze and devour!