Cranberry Orange Mini Muffins

I’m going a little cranberry crazy. I love cranberries, so I picked up a 3 pound bag at the store. We’re moving in a few weeks, so I was taking inventory to see what needs to be used up in our freezer before we move, and I found another 3 pound bag of cranberries. So, I have 6 pounds of cranberries and about 3 weeks to use them.

The first thing that I made were these Cranberry Orange Mini Muffins. Muffins are a big hit in our house, and mini muffins are even more popular, especially when they’re topped with a sprinkle of orange sugar. Plus, the mini size makes them the perfect snack size.

I made these muffins with the new I Can’t Believe It’s Not Butter!^® spread. We have used it on our toast, muffins, etc., but I wasn’t sure how baking with a spread was going to work out. I was pleasantly surprised at how well the muffins turned out. They were moist and soft, and my kids gobbled them up.

Cranberry Orange Mini Muffins

Cranberry orange mini muffins

Author:I Heart Eating

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings:48 mini muffins

Course: Breakfast

Cuisine: American

Keyword: cranberry, muffin

Print Rate

5 from 1 vote

Ingredients

Muffins

• 2 c . fresh cranberries (, rough chopped)
• 2 c . all-purpose flour (, divided)
• 1/2 c . I Can't Believe It's Not Butter!® Spread
• 1 c . sugar
• 2 large eggs
• 1 tsp . vanilla extract
• 1/2 c . milk
• 2 tsp . baking powder
• 1/4 tsp . salt
• 1 T . grated orange zest

Orange-Sugar

• 1 T . granulated sugar
• 1/2 tsp . grated orange zest

Instructions

• Preheat oven to 375 F. Line 48 mini muffin cups with mini cupcake liners.
• In a large bowl, beat I Can't Believe It's Not Butter!® Spread and sugar together with an electric mixer until fluffy, about 2 minutes.
• Beat in eggs and vanilla, scraping sides occasionally.
• Beat in milk.
• Add flour, baking powder, and salt; stir until just blended.
• Stir in cranberries and orange zest.
• Divide batter among prepared muffin cups.
• For orange-sugar, combine sugar and orange zest in small bowl; sprinkle evenly over batter.
• Bake for 12-18 minutes or until golden and toothpick inserted in centers comes out clean.
• Cool on wire rack 10 minutes; remove from pans, and cool completely.

Notes

Nutrition values are estimates. 

Nutrition Information

Serving: 1mini muffinCalories: 49kcal (2%)Carbohydrates: 9g (3%)Fat: 1g (2%)Cholesterol: 6mg (2%)Sodium: 29mg (1%)Potassium: 37mg (1%)Sugar: 4g (4%)Vitamin A: 140IU (3%)Vitamin C: 0.6mg (1%)Calcium: 14mg (1%)Iron: 0.3mg (2%)

Did you make this recipe?Tag @i_heart_eating on Instagram and hashtag it #ihearteating.

Adapted from ICBINB.com

If you haven’t tried the new I Can’t Believe It’s Not Butter, it’s now made with plant-based oils, purified water, and a pinch of salt. The new spreads hit the stores in October, so if you’ve tried it, head over to the website, and let them know what you think.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.