Cranberry Mini Muffins

These petite not-so-sweet muffins are perfect for Christmas morning. Leftovers freeze well for up to a month.

Yield: 32 muffins
Recipe from Oxmoor House

More From Oxmoor House


  • 2 cups self-rising flour
  • 1 (8-ounce) container sour cream
  • 1 cup butter, melted
  • 1 teaspoon grated orange rind
  • 1 tablespoon orange juice
  • 1 (5-ounce) package sweetened dried cranberries (we tested with Craisins)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon


  1. Combine first 5 ingredients in a large bowl; stir well. Stir in cranberries.
  2. Spoon batter into lightly greased miniature (1 3/4") muffin pans, filling full.
  3. Combine sugar and cinnamon; sprinkle on muffins.
  4. Bake at 400° for 19 to 20 minutes or until golden. Serve warm.
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