Description
Delicious mini muffins packed with cranberries and a hint of orange.
Ingredients
Scale
- 1 cup fresh cranberries
- ¾ cup orange juice
- ¼ cup maple syrup
- ¼ cup unsalted butter
- 2 eggs
- 2 tablespoons orange zest
- 1 teaspoon vanilla extract
- 1½ cups whole wheat flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
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
- Maple syrup can be substituted with honey for kids over 1 year old.
- Unsalted butter can be replaced with a neutral oil.
- Orange zest is optional but recommended for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 8g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg