Miniature Cranberry Muffins

READY IN: 30mins
Recipe by Kittencalrecipezazz

This recipe will give you approximately 40-45 of the most wonderful moist little muffins, mini chocolate chips or grated semi-sweet chocolate can be replaced for the chopped cranberries.

Top Review by bobinky

These turned out so wonderful, but I did change a few things. *1st~ Used Organic French Vanilla fat free yogurt instead of buttermilk. *2nd~ Used baking soda instead of baking powder because of the acid from the yogurt. *3rd~ Left out the vegetable oil *4th~ Only used 6 Tablespoons butter in the muffins mix and the 2 Tablespoons in the topping. *5th~ Used 1 egg instead of 2 (The reason I made these changes was because I was out of the ingredients the recipe called for) Yesterday I made this recipe as muffins but today I made the recipe into a cake and frosted it with orange icing. I will be using this recipe again!! THANKS!

Ingredients Nutrition


  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.

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