Apple Cranberry Muffins {honey sweetened & small batch recipe}

Prep time:
Cook time:
Total time:
Serves: Makes 6 regular muffins, or 24 bite-sized mini muffins


  • 1 teaspoon butter
  • 1 small apple, peeled & chopped
  • ½ cup (50 grams) fresh cranberries, chopped
  • 1 tablespoon maple syrup
  • few dashes ground cinnamon
  • juice of ½ small orange
  • 1 cup (150 grams) flour
  • 1 ½ teaspoons (7 grams) baking powder
  • Pinch of sea salt
  • ¼ cup (60 ml) grapeseed oil
  • 3 tablespoons (60 grams) creamy, churned honey
  • 1 egg
  • 6 tablespoons (90 ml) milk


  1. Preheat oven to 350ºF. Grease a 6-cup muffin tin, or two 12-cup mini muffin tins.
  2. Melt the butter in a small skillet over medium-high heat. Add the apple, cranberries, and syrup. Cook until the juices begin to release. Reduce heat to medium, and cook, stirring occasionally until the juices evaporate a bit, and the apples become tender, 2 to 3 minutes. Stir in the cinnamon and orange juice. Cook for 1 minute more; set aside to cool slightly.
  3. Whisk flour, baking powder, and salt in a bowl.
  4. In a separate, clean bowl, whisk egg, honey, oil and milk until blended. Pour over the flour mixture, and stir with a wooden spoon. Fold in the apple-cranberry mixture.
  5. Evenly spoon the batter into the prepared muffin cups. Bake regular muffins for 25 to 27 minutes and mini muffins for 18 to 20 minutes, until golden and center springs back when gently tapped (you can also use the good old skewer test for doneness).