Ingredients

125g unsalted butter

250g self-raising flour

1 tsp bicarbonate of soda

200g golden caster sugar

2 tsp cinnamon

¼ nutmeg, freshly grated

150g natural yogurt

1 tsp vanilla extract

2 medium eggs

1 orange, zested and juiced

150g chocolate (white, milk or dark), chopped

50g dried cranberries

50g icing sugar

2 tbsp pearl sugar (optional)

Instructions

Step 1: Heat the oven to 180°C (160°C fan)/gas mark 4 and line a 12-hole muffin tray with paper muffin cases.

Step 2: Melt the butter in the microwave or a small pan over low heat, then set aside to cool for 10 minutes. Meanwhile, combine the flour, bicarbonate of soda, golden caster sugar, cinnamon, nutmeg, and a pinch of salt in a large bowl.

Step 3: In a separate bowl, mix the yogurt, vanilla extract, and eggs into the cooled butter until well combined.

Step 4: Pour the wet ingredients into the dry ingredients along with the orange zest, chopped chocolate, and dried cranberries. Stir gently until the mixture is combined and there are no pockets of dry flour.

Step 5: Divide the batter evenly among the paper cases. Bake for 30 minutes or until the muffins have risen and turned golden. Test by inserting a cocktail stick into the centre of a muffin; if it comes out with wet batter, bake for an additional 5 minutes.

Step 6: Remove the muffins from the oven and let them cool in the tin for at least 10 minutes.

Step 7: Meanwhile, prepare the glaze by mixing the icing sugar with enough fresh orange juice to create a loose icing. Brush this glaze over each muffin and sprinkle with pearl sugar, if using.

Step 8: Allow the muffins to cool completely before serving.

Tips & Variations

For a nutty twist, add chopped walnuts or pecans to the batter along with the dried cranberries.

Use dark chocolate for a richer, less sweet muffin or white chocolate for extra sweetness.

If you prefer a dairy-free version, substitute the butter with a plant-based spread and use a non-dairy yogurt alternative.

To intensify the orange flavor, add a little orange liqueur to the wet ingredients.

Storage

Store these muffins in an airtight container at room temperature for up to five days. They can also be frozen for up to two months—wrap individually or place in a freezer-safe container. To reheat, thaw completely and warm in a low oven for 5–10 minutes or microwave briefly until just warmed through.

FAQs

Can I use regular flour instead of self-raising flour?

Yes, but add 2 tsp of baking powder and a pinch of salt to your flour to help the muffins rise properly.

What can I substitute for fresh orange if it’s out of season?

You can use bottled orange juice and dried orange zest, though fresh zest and juice will give the best flavor and brightness to the muffins.