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mini cranberry orange muffins on plate

Mini Cranberry Orange Muffins

Amy Palanjian
These mini muffins work best with fresh cranberries.
5 from 2 votes
Prep Time 10 mins
Cook Time 14 mins
Total Time 24 mins
Course Muffins
Cuisine American
Servings 12 (Makes 12 mini muffins
Calories 121 kcal


  • 1 cup fresh cranberries
  • 3/4 cup orange juice
  • 2 tbsp orange zest (optional, but recommended)
  • 1 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs lightly beaten
  • 1/4 cup maple syrup or honey
  • 2 tablespoons unsalted butter (melted and slightly cooled or neutral oil)
  • 1 teaspoon vanilla extract


  • Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin well.
  • Place the cranberries into the bowl of a food processor. Grind to chop up into smaller pieces.
  • Add the cranberries to a medium bowl with the rest of the ingredients. Stir gently to combine.
  • Spoon batter into prepared muffin tin, filling each cup about full.
  • Bake for 12-14 minutes for mini muffins or 16-18 for full size, or until a cake tester inserted into the center of a muffin comes out cleanly.
  • Remove from oven and let sit for 2 minutes, then transfer muffins to a wire rack to cool fully. Use a paring knife around the edges to help release the muffins if needed.
  • Serve at room temperature or slightly warm plain, with apple butter, a little butter, or cream cheese, as desired.


  • Store cooled muffins in an airtight container in the fridge for 3-5 days, or in the freezer for up to 3 months.
  • Gluten-free: To make these muffins gluten-free, use gluten-free cup for cup flour.
  • Dairy-free: To make these muffins dairy-free, use melted coconut oil or canola oil.
  • Grind the fresh cranberries up to make the pieces more evenly distributed throughout the muffins.
  • Use freshly squeezed or bottled orange juice.
  • Use maple syrup or honey as the sweetener.
  • Stir the ingredients together gently to ensure that you don't overwork the batter.
  • Use all whole wheat flour if you prefer.
  • Grease the muffin tin well.
  • Use a paring knife around the edges of the muffin pan to help release the baked muffins if needed.
  • Allow to cool in the pan for about 2 minutes, then transfer to a wire rack to cool fully.


Serving: 2muffinsCalories: 121kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 32mgSodium: 119mgPotassium: 112mgFiber: 2gSugar: 6gVitamin A: 140IUVitamin C: 10mgCalcium: 42mgIron: 1mg
Keyword cranberry muffin, cranberry orange muffin
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