Favorite Cranberry Orange Muffins

Favorite Cranberry Orange Muffins

Combine a handful of simple ingredients into fresh Cranberry Orange Muffins to share with the kids come breakfast or snack time ... or to serve alongside your favorite chili, soup, or holiday recipe. (These mini muffins work best with fresh cranberries.)

Course Muffins

Cuisine American

Prep Time 10

Cook Time 14

Total Time 24

Servings (Makes 24 mini muffins

Calories 121kcal

Author Amy Palanjian

Equipment

Ingredients

1 cup fresh cranberries
¾ cup orange juice
¼ cup maple syrup (or honey for kids over 1)
¼ cup unsalted butter (melted and slightly cooled; or neutral oil)
2 eggs
2 tablespoons orange zest (optional, but recommended)
1 teaspoon vanilla extract
1½ cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 375 degrees F and grease a 24-cup mini muffin tin well with nonstick spray.
Place the cranberries into the bowl of a food processor or blender. Grind to chop up into smaller pieces.
Add the cranberries to a large bowl with the orange juice, maple syrup, butter, eggs, orange zest, if using, and vanilla. Whisk to combine. Add the remaining ingredients and whisk to combine gently.
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.

Notes

Store cooled muffins in an airtight container in the fridge for 3-5 days, or in the freezer for up to 3 months.
I like to use whole wheat flour for a moist and tender texture, though you can use all all-purpose flour if you prefer.
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 you don't overwork the batter.
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.

Nutrition