Get ready for a truly special treat with these incredible Whole Wheat Cranberry Orange Pistachio Muffins! They are bursting with bright orange zest, studded with crunchy pistachios and tangy cranberries (fresh or dried!), made wholesome with whole wheat pastry flour and Greek yogurt, and naturally sweetened with maple syrup. To make them even more irresistible, they’re topped with a luxurious vanilla bean glaze. I love baking muffins like these Orange Pistachio Muffins because they feel like an indulgence but are packed with goodness. They’re perfect for a special breakfast, brunch, or snack, especially wonderful for baking on a holiday weekend like today, May 1st!
Why You’ll Love These Orange Pistachio Muffins
- Amazing Flavor Combination: Bright orange, tart cranberry, and nutty pistachio are a match made in heaven!
- Healthier Indulgence: Made with whole wheat pastry flour (or substitute), Greek yogurt, and sweetened with maple syrup – no refined white sugar in the muffins!
- Moist and Tender: Greek yogurt, milk, butter, and oil (from original recipe, though this uses butter/oil too?) ensure a wonderfully moist texture. (Correction: this recipe uses butter & coconut oil, not yogurt/milk like the previous recipe) This recipe uses Greek yogurt, milk, butter AND coconut oil for ultimate moisture!
- Luxurious Glaze: The vanilla bean glaze adds a touch of elegance and incredible flavor.
- Perfect Anytime Treat: Great for breakfast, brunch, afternoon snacks, or even a light dessert.
Ingredients for Orange Pistachio Muffins
Here’s what you’ll need to bake these flavorful and wholesome muffins. The full list with measurements is in the recipe card below.
Muffins
- Whole wheat pastry flour* (or sub all-purpose/regular whole wheat) (Flour)
- Baking powder (Leavening Agent)
- Baking soda (Leavening Agent)
- Salt (Seasoning)
- Cinnamon (Spice)
- Pure maple syrup (Sweetener)
- Coconut oil, melted and cooled (Fat)
- Unsalted butter, melted and cooled (Fat)
- Large eggs + 1 egg yolk, room temperature (Binder)
- Vanilla extract (Flavoring)
- Orange zest (Flavoring)
- Plain Greek yogurt*, room temperature (Dairy)
- Milk (any kind, room temperature) (Liquid)
- Fresh or Dried Cranberries*** (Fruit) (Use dried if fresh are out of season)
- Chopped pistachios (Nuts)
- Turbinado sugar (optional, for sprinkling) (Sweetener)
Vanilla Bean Glaze
- Powdered sugar (Sweetener)
- Milk (Dairy)
- Vanilla bean, seeds removed (Flavoring)
- Lemon Juice (Added for glaze tang)
(Notes refer to original recipe details regarding flour/yogurt/cranberry type) (Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I adore the cranberry-orange-pistachio combination in these Orange Pistachio Muffins, but feel free to customize:
- Different Nuts: Use chopped walnuts, pecans, or almonds instead of pistachios.
- Different Dried Fruit: Substitute chopped dried apricots or cherries for the cranberries.
- Citrus Swap: Use lemon zest instead of orange zest for a lemon-cranberry-pistachio muffin.
- No Glaze: The muffins are delicious on their own without the glaze!
- Add Chocolate: Fold in some white chocolate chips along with the cranberries and pistachios.
How to Make Orange Pistachio Muffins
Let me show you how easy it is to make these wholesome and delicious Orange Pistachio Muffins:
Prep Oven and Tins
- First, I preheat my oven to 375°F (190°C).
- I liberally spray a standard 12-cup muffin tin with nonstick spray or line the cups with paper liners. I set it aside. (This recipe makes 12-13 muffins, so I might need a second small tin or just fill 12 slightly fuller).
Mix the Muffin Batter
- Combine Dry Ingredients: In a medium bowl, I whisk together the whole wheat pastry flour (or substitute), baking powder, baking soda, salt, cinnamon, and orange zest until well combined. I set this aside.
- Combine Wet Ingredients: In a separate large mixing bowl, I whisk together the egg, egg yolk, plain Greek yogurt, milk, pure maple syrup, vanilla extract, and the melted (and slightly cooled) butter and coconut oil until smooth.
- Combine Wet and Dry: I add the dry ingredients to the wet ingredients and mix with a rubber spatula just until incorporated. Be careful not to overmix – a few lumps are okay!
- Fold in Mix-Ins: Gently, I fold in the fresh (or dried) cranberries and the chopped pistachios until they are evenly distributed.
Bake the Muffins
- Using a ⅓ cup measure or a large cookie scoop, I scoop the batter into the prepared muffin tins, filling each cup about ¾ of the way full.
- If desired, I sprinkle the tops lightly with turbinado sugar for a crunchy finish.
- I bake for 18-20 minutes, or until the tops are golden brown and set, and a toothpick inserted into the center comes out clean.
- I let the muffins cool in the tins for a few minutes.
- Then, I carefully remove them and let them cool the rest of the way completely on a wire rack before glazing.
Make the Glaze
- While the muffins cool, I prepare the vanilla bean glaze. In a medium bowl, I whisk together the powdered sugar, the seeds scraped from the vanilla bean, and start with 2 tablespoons of milk and the lemon juice.
- I continue whisking until combined and smooth. If the glaze seems too thick to drizzle, I add the extra tablespoon of milk (or more, ½ teaspoon at a time) until it reaches my desired consistency.
Glaze and Serve
- Once muffins are completely cool, drizzle with glaze.
- Serve!
Tips and Tricks for the BEST Muffins
Here are my secrets for making these Orange Pistachio Muffins truly exceptional:
- Whole Wheat Pastry Flour: If you can find it, whole wheat pastry flour provides whole grain benefits with a more tender texture than regular whole wheat. All-purpose flour is a fine substitute.
- Don’t Overmix: The key to tender muffins! Mix until just combined.
- Room Temperature Ingredients: Using room temperature eggs, yogurt, and milk helps the batter come together smoothly.
- Cool Before Glazing: Ensure muffins are completely cool before adding the glaze so it sets properly and doesn’t just melt off.
- Fresh vs. Dried Cranberries: Fresh cranberries will burst and be tarter; dried cranberries provide chewy sweetness. Both are delicious! Use dried if fresh are out of season.
How to Serve
These Orange Pistachio Muffins are perfect served anytime! Enjoy them:
- For Breakfast or Brunch: An elegant and flavorful addition to the table.
- As a Snack: A wholesome and satisfying snack with coffee or tea.
- Packed Lunches: A lovely treat for school or work.
- Gifting: Wrap them up for a thoughtful homemade gift.
Serve at room temperature.
Make Ahead and Storage
- Make Ahead: Muffins are great made ahead!
- Storage: Store cooled, unglazed muffins in an airtight container at room temperature for up to 3 days. Store glazed muffins in an airtight container in the refrigerator for up to 4-5 days (let come to room temp before serving if desired).
- Freezing: Freeze baked and cooled unglazed muffins in a freezer-safe bag or container for up to 3 months. Thaw overnight at room temperature and glaze before serving.
FAQs about Orange Pistachio Muffins
- Can I use regular whole wheat flour?
- Yes, but the muffins will be denser and heartier than if using whole wheat pastry flour or all-purpose flour. You might prefer using half regular whole wheat and half all-purpose.
- Can I use frozen cranberries?
- Yes, you can use frozen cranberries. Do not thaw them before adding them to the batter. You may need to add a minute or two to the baking time.
- What can I substitute for Greek yogurt?
- Sour cream is a great substitute. You could also potentially use mashed banana or unsweetened applesauce, though this will change the flavor and texture slightly.
Enjoy these moist, flavorful, and absolutely delicious Whole Wheat Cranberry Orange Pistachio Muffins with Vanilla Bean Glaze! They are a truly special bake.
Print
Whole Wheat Cranberry Orange Pistachio Muffins with Vanilla Bean Glaze
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12–13 muffins 1x
- Category: Breakfast, Brunch, Muffins, Snack, Baking
- Cuisine: American
Description
These cranberry orange pistachio muffins are made with whole wheat flour and no refined sugar! They’re sweetened with maple syrup, studded with cranberries and pistachios, and topped with a lovely vanilla bean glaze. Perfect for breakfast, brunch, or a snack!
Ingredients
Scale
For the Muffins:
- 1 1/2 cups + 2 tablespoons (200g) whole wheat pastry flour* (or all-purpose flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 teaspoons orange zest (from about 1 large orange)
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1/2 cup plain Greek yogurt, room temperature
- 1/4 cup milk (any kind), room temperature
- 1/2 cup pure maple syrup
- 2 teaspoons vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted and slightly cooled
- 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)
- 1/4 cup + 2 tablespoons chopped pistachios
- Turbinado sugar, for sprinkling (optional)
For the Vanilla Bean Glaze:
- 1 cup (120g) powdered sugar (confectioners’ sugar), sifted
- Seeds scraped from 1/2 vanilla bean (or 1/2 tsp vanilla bean paste/extract)
- 2–3 tablespoons milk (start with 2)
Instructions
1. Make the Muffins:
- Preheat and Prep: Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or spray liberally with nonstick cooking spray. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the egg, egg yolk, Greek yogurt, milk, maple syrup, vanilla extract, and melted (slightly cooled) butter until well combined.
- Combine Dry Ingredients: In a separate medium mixing bowl, whisk together the whole wheat pastry flour, cinnamon, orange zest, salt, baking powder, and baking soda until combined.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Mix with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in Berries and Nuts: Gently fold in the cranberries (fresh or frozen) and chopped pistachios until evenly distributed.
- Fill Muffin Cups: Using a large cookie scoop or a 1/3 cup measure, divide the batter evenly among the prepared muffin cups, filling them about 3/4 full. Sprinkle the tops with Turbinado sugar, if desired.
- Bake: Bake for 18-20 minutes, or until the tops are set, golden brown, and a wooden toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tins for a few minutes before transferring them to a wire cooling rack to cool completely. Ensure muffins are completely cool before glazing.
2. Make the Glaze:
- While the muffins are cooling, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, vanilla bean seeds (or paste/extract), and 2 tablespoons of milk until combined.
- Adjust Consistency: Add the extra tablespoon of milk (or more, 1 teaspoon at a time) if the glaze seems too thick, whisking until it reaches a smooth, drizzling consistency.
3. Glaze and Serve:
- Once the muffins are completely cool, drizzle the glaze over the tops.
- Let the glaze set slightly before serving.
Notes
- Flour: Whole wheat pastry flour provides a tender crumb with whole grains. All-purpose flour can be substituted 1:1.
- Room Temperature Ingredients: Using room-temperature eggs, yogurt, and milk helps the batter mix evenly.
- Cranberries: Use fresh or frozen cranberries. Do not thaw frozen cranberries before adding them.
- Do Not Overmix: Mix the batter just until combined to keep the muffins tender.
- Cooling: Muffins must be completely cool before glazing, or the glaze will melt and run off.
- Vanilla Bean: If you don’t have a vanilla bean, use 1/2 teaspoon of vanilla bean paste or pure vanilla extract in the glaze.
- Storage: Store glazed muffins in an airtight container at room temperature for up to 3 days.