Miniature Cranberry Muffins Recipe

Name: Miniature Cranberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: MUFFINS; 2 cups flour; 1 cup sugar; 2 teaspoons baking powder; 1/2 cup melted butter (cooled slightly); 2/3 cup buttermilk; 2 large eggs; 2 teaspoons vanilla; 1/4 cup vegetable oil; 1 1/2 cups fresh cranberries; TOPPING; 1/2 cup sugar; 6 tablespoons flour; 2 tablespoons melted butter; 2 teaspoons cinnamon

Servings: persons

MUFFINS
2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 cup melted butter (cooled slightly)
2/3 cup buttermilk
2 large eggs
2 teaspoons vanilla
1/4 cup vegetable oil
1 1/2 cups fresh cranberries
TOPPING
1/2 cup sugar
6 tablespoons flour
2 tablespoons melted butter
2 teaspoons cinnamon

1
Set oven to 350 degrees.
2
Grease 45 mini muffin tins or line with mini paper liners.
3
For the topping; mix all ingredients together until blended; set aside.
4
Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
5
Add in the cranberries and process until just mixed.
6
Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
7
Bake for about 12-15 minutes for mini muffins.
8
Bake 20 minutes for regular-size muffins.

1335

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: MUFFINS, 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and more.

Yes, Miniature Cranberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Miniature Cranberry Muffins

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