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Glazed Cranberry Orange Bites

Delightful bite-sized muffins bursting with fresh cranberries and zesty orange flavor, finished with a sweet vanilla bean glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 bites
Course: Breakfast, Dessert, Snack
Cuisine: American, Holiday
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
Wet Ingredients
  • 1 cup buttermilk room temperature
  • 0.5 cup unsalted butter melted and cooled
  • 1 large egg
  • 1 tbsp orange zest freshly grated
  • 1 tsp vanilla extract
Add-ins
  • 1.5 cups fresh cranberries chopped roughly
The Glaze
  • 1 cup powdered sugar sifted
  • 2 tbsp fresh orange juice

Equipment

  • Mini muffin tin
  • Microplane or Zester
  • Mixing bowls
  • Wire cooling rack

Method
 

  1. Preheat oven to 375°F (190°C). Grease a mini muffin tin generously with butter or cooking spray.
  2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate medium bowl, whisk the melted butter, buttermilk, egg, orange zest, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until the flour disappears. Do not overmix.
  5. Fold in the chopped fresh cranberries gently.
  6. Scoop batter into the mini muffin tin, filling each cup almost to the top. Press a whole cranberry on top of each for decoration if desired.
  7. Bake for 12-15 minutes, or until the edges are golden and a toothpick inserted comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. Whisk powdered sugar and orange juice until a smooth glaze forms. Drizzle over the cooled bites.

Notes

If using frozen cranberries, do not thaw them first; simply toss them in a teaspoon of flour before folding into the batter to prevent bleeding.