Orange Cranberry Mini Muffins

This Orange Cranberry Mini Muffins Recipe is a fantastic treat for breakfast, snack time or for a light after dinner dessert. They’re easy to make and you can easily make regular size muffins as well. The orange and cranberry meld together to bring you a delicious citrus explosion that will please any palette. Serve these up at a party or any gathering and guests will swear you spent all day slaving in the kitchen. They’d also make for a great day starter when served for breakfast. Yes, they’re really that good! The almond slivers add a bit of texture and slight crunch to the muffins but can be skipped without issue.

Orange Cranberry Mini Muffins Recipe

Ingredients:

• 2 cups flour (white or wheat)
• 1/2 cup sugar {white}
• 2 tsp. baking powder
• 1/4 tsp. baking soda
• 1 tsp. salt
• 1 tbsp. grated orange zest
• 2/3 cup orange juice
• 1/2 cup (1 stick) melted butter
• 2 eggs
• 1 cup craisins
• Almond slivers

Directions:

Preheat your oven to 350 and lightly grease/spray your muffin tins or line with paper cups.

In a large bowl, mix flour, baking soda, baking powder, sugar, salt and orange zest.

Carefully stir in the orange juice, eggs, craisins and melted butter and blend well.

Fill muffin cups with the mixture and top with 3 – 4 almond slivers per muffin.

Bake at 350 degrees for 17 minutes (mini muffins) to 22 minutes (regular muffins).

*Cooking temperatures may vary on an oven by oven basis. Check your mini muffins after 15 minutes and the regular muffins after 20.

You could probably use a simple glaze or icing on these, but they are perfect as is! If you must use a topping, I suggest this simple orange glaze:

Ingredients

• 1 cup confectioners’ sugar
• 1/4 teaspoon grated orange zest
• 1 tablespoon freshly squeezed orange juice, or as needed

 Directions