Cranberry Upside Down Muffins

Prep Time

20 minutes

Cook Time

20 minutes


12 muffins

Turn breakfast on its head! These muffins have a sweet surprise. Bottoms up!



Cranberry Sauce

  • 1 1/2 cups cranberries, fresh or frozen
  • 3/4 cup sugar
  • 1 Tbsp. orange juice
  • 1 tablespoon orange zest


  • 1 cup all purpose white flour
  • 1 cup whole-wheat flour
  • 1/2 cup sugar
  • 2 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup Dannon® Oikos® Vanilla Greek Yogurt
  • 1 egg, beaten
  • 4 Tbsp. canola oil


  1. Preheat oven to 400 degrees F.
  2. In a sauce pan over medium heat, place all cranberry sauce ingredients.
  3. Stir constantly until sugar dissolves, 10 minutes.
  4. In mixing bowl combine flour, sugar, baking powder, and salt. Set aside.
  5. In a large bowl combine yogurt, egg, and canola oil.
  6. Add flour mixture to yogurt mixture. Do not over mix.
  7. Evenly divide cranberry mixture among 12 greased muffin cups. Top with muffin batter also evenly distributed.
  8. Place in oven for 15-20 minutes until muffins are golden brown or a toothpick comes out clean.
  9. Cool for a few minutes then invert so cranberry is face up.