Recipe Review

Everyone Will Love These Cranberry-Orange Mini Muffins for Breakfast

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Miniature food is the cutest. Tiny muffins are a great thing to have around for breakfast, or for an “extra” to stick in a lunch box. They’re also really convenient for when you want a bit of something, but not a whole muffin’s worth. These miniature cranberry orange muffins are bright and tangy, and a little bit sweet without falling into the realm of “muffins” that are really cupcakes in disguise. These muffins taste best when made with fresh cranberries, but you can use frozen cranberries if fresh aren’t available.

Grind the fresh cranberries in a food processor to chop them into little bits. In one large bowl, combine whole-wheat and all-purpose flour. The combination gives a moist flavor and a bit of texture, without being as dense and grainy as all-whole-wheat muffins tend to be. Add baking powder and baking soda to make them fluffy, and a bit of cinnamon to complement the orange and cranberry brightness. 

Stir in eggs and orange juice. Fresh orange juice is a great option here, especially since then you can add the zest from the orange to give the muffins an extra orange-y flavor. Stir in the chopped cranberries. 

Bake them in a greased muffin tin until they’re puffed up and slightly golden. A toothpick inserted in the center of a muffin should come out clean. If you’re making miniature muffins, the author says they should take about 12 to 14 minutes to cook. If you don’t have a mini-muffin pan, you can use the same recipe to make full-sized muffins. Those will take a bit longer to cook. The author suggests extending the cooking time by four minutes for full-sized muffins. The bigger muffins might not be as cute as the tiny ones, but they’ll taste just as good. 

Get the recipe: Mini Cranberry Orange Muffins from Yummy Toddler Food

Credit: Joe Lingeman

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