Mini Cranberry Orange Muffins

A Few Words…

Are you planning your holiday menus yet? I always like to think about what desserts I’m going to serve, since it is my favorite part of the meal.

It’s true! Although I love sweets, I keep them at bay and indulge now and then. I find that mini sized desserts are a perfect way to indulge without feeling guilty!

These mini muffins are yummy, fresh and bursting with flavor.  Perfect to add to your holiday menu!


Mini Cranberry Orange Muffins

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Makes approximately 32 mini muffins


  • 1/2 cup milk (I used 1%)
  • 1 1/2 tsp. lemon juice
  • 1 1/2 cups all purpose white flour
  • 1 cup whole wheat flour
  • 1 tbs. baking powder
  • Pinch of salt
  • 1/2 cup vegetable oil
  • 3/4 cup white sugar
  • 2 eggs
  • Zest from one naval orange (about 1 tbs.)
  • 1 tsp. vanilla extract
  • 1/4 cup freshly squeezed orange juice (zest the orange before juicing it)
  • 1 1/2 cups fresh or frozen cranberries


Place a rack in the middle of the oven and preheat to 375°F. Line the mini muffin tin pan with parchment liners and set aside.

Stir the lemon juice into the milk and let stand for a minimum of 5 minutes.

In a large bowl whisk together both flours, baking powder and the salt.

In a medium bowl whisk together, until smooth, the lemon juice/milk, oil, sugar, eggs, orange zest, vanilla extract and orange juice. Add this to the dry ingredients and mix gently, just until the flour disappears. Fold in the fresh cranberries; if using frozen cranberries, toss with 1 tsp. flour before adding to the batter.

Fill the 24 muffin parchment lined tin pan to the top. Use the remainder of the batter to fill another 6 parchment lined muffin tins. Add some water to the empty tins before baking.

Bake on the middle shelf for 15 minutes until the tops are golden and a cake tester comes out clean. If you used frozen cranberries, it will take about 5 minutes longer.

Remove from oven and let cool in the pans before removing.