Orange Cranberry Mini Muffins

A close up image of a mini orange cranberry muffin topped with a cream cheese glaze and a dried cranberry surrounded by dried cranberries and orange zest with two oranges in the background

5 from 3 votes

Orange Cranberry Mini Muffins

A perfect balance of tangy citrusy sweetness, this moist mini muffin makes a great breakfast, snack or dessert that is both clean eat and gluten free!

Prep Time18

Cook Time12

Rest time5

Total Time35

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 200kcal

Author: Kitrusy

Ingredients

For the Muffins:

2 cups blanched almond flour
1/4 tsp Himalayan salt
1 tsp baking soda
1/2 cup sugar-free dried cranberries
1/4 cup coconut oil (melted)
1/4 cup maple syrup
3 large eggs (at room temperature)
1 tsp vanilla extract
1/2 - 1 tbsp orange extract
1/4 tsp ground nutmeg
1 tbsp orange zest (optional)

For the Cream Cheese Glaze:

4 oz cream cheese
3 tbsp maple syrup (to taste)
1/2 tsp vanilla extract
1 tsp orange extract
1 pinch Himalayan salt
1/4 tsp orange zest (optional)

Instructions

For the Muffins:

Preheat oven to 350°F (180°C). Line or grease the insides of a mini muffin tin with paper liners or coconut oil. Set aside.
In a large mixing bowl, combine the almond flour, salt, nutmeg (if using)and baking soda.
Add in the dried cranberries and orange zest (if using) and toss to coat them with the almond flour. This is essential in preventing them from sinking to the bottom of the batter when we go to bake our muffins.
In a separate bowl, melt the coconut oil and allow it to cool before adding the maple syrup, eggs, vanilla extract, and orange extract. Whisk until all ingredients are combined into a smooth and homogeneous mixture.
Add the wet ingredients to the dry ingredients and stir until combined. Do not over mix.
Using a tablespoon measure, divide the batter evenly into the prepared muffin tin. (The batter should fill each divet, these muffins don't get much rise to them)
Bake for 12-14 minutes or until a toothpick inserted in the middle comes out clean.
Remove from the oven and let cool and set for 5-10 minutes before removing them from the tin and serving.
Store in an airtight container for up to a week in the refrigerator.

For the Cream Cheese Glaze:

Add all ingredients for the frosting (cream cheese, maple syrup, orange and vanilla extract, salt, and orange zest) into a bowl and mix together until well combined. Note that this frosting tends to be on the looser side.

Notes

The use of the orange extract can be measured and used to taste. I've found that I enjoy a stronger citrus flavor so I opt for using a tablespoon. For a milder citrus flavor, 1/2 tablespoon will be just right.
If you find your batter is a bit too wet add in a few more tablespoons of almond flour. This might happen depending on things like the size of your eggs or the climate in which you're baking. The batter should not be runny.
The calculated nutritional values for this recipe do not include the cream cheese glaze.

Nutrition