These Cranberry Orange Muffins are a perfect balance of sweet and tart flavors that go well coffee or tea in the morning or make a nice snack. They are also very easy to make in an Instant Pot.
We decided to use sweetened dried cranberries in this recipe for a few reasons. First, fresh cranberries are very seasonal. Dried cranberries are easy to find no matter what time of year.
With dried cranberries, you pack an extra punch of flavor. We were also able to infuse extra flavor by hydrating them in orange, lime and lemon juice.
We also opted to use coconut oil in this recipe for a little extra nutty flavor. It can be substituted for softened butter if you prefer or if that’s what you have on hand.
In order to make the mini muffin bites, we use a silicone mold. For ease we recommend one that comes with a lid that you can reuse instead of needing to cover it in foil each time you use it. Each mold makes up to seven “muffins.” They are also great for making egg bites, another favorite Instant Pot breakfast recipe.
If you haven’t made traditionally baked goods using a pressure cooker – don’t worry. It’s easier than you think. Here are a few of our favorite Instant Pot Dessert Recipes to get you started.
For some extra motivation, here are a few additional Instant Pot Breakfast Recipes you might enjoy:
- 3/4 Cup (100g) Dried Sweetened Cranberries
- 1/2 Cup (118ml) Orange Juice
- 1 Tablespoon (15ml) Lime Juice
- 1 Tablespoon (15ml)Lemon Juice
- 1 Cup (136g) All-Purpose Flour
- 1/4 Teaspoon (5.9g) Salt
- 1/2 Cup (50g) Chopped Walnuts (optional)
- 1 Teaspoon (4g) Baking Powder
- 1 Teaspoon (4.8g) Baking Soda
- 1 Teaspoon (2.6g)Ground Cinnamon
- 1/4 Cup (61.3g) Sour Cream or Mexican Crema
- 1 Teaspoon (4.9ml) Vanilla
- 1 Teaspoon (2g)Orange Zest
- 1/4 Cup (50g) White Sugar
- 1/4 Cup (50g) Brown Sugar
- 1 Egg
- 1/3 Cup (72g) Coconut Oil (or softened butter)
- Cooking Spray or Additional Coconut Oil for use as a nonstick coating
Place the cranberries, orange juice, lime juice and lemon juice in a saucepan over medium heat. Bring the liquid to a slow boil, then immediately turn off the heat and set aside.
Combine all of the dry ingredients (flour, salt, baking powder, baking soda, cinnamon).
In a separate bowl, combine the wet ingredients (coconut oil, white sugar, brown sugar, egg, vanilla, crema or sour cream, and orange zest).
Put 1 cup of water in the bottom of the instant pot. If you do not have a trivet with arms, make a sling by folding a 14 inch long piece of tinfoil and folding it over twice.
Place sling and trivet into the instant pot.
Using coconut oil or cooking spray, lightly grease the inside of the silicone molds.
Fold the wet ingredients into the dry ingredients. Once combined add the cranberries (and walnuts if using them).
Fill each mold 3/4 of the way. Wipe any excess and cover the mold with foil or the silicone cover if your molds came with one.
Place the mold into the Instant Pot, seal the top and make sure the valve is set to "sealing."
Turn the pot to "high" or "manual" for 13 minutes.
Once the cooking time is complete, allow the pot to naturally release for 10 minutes.
Remove the mold from the pot. Remove the foil or lid and allow the muffins to cool. When cool invert the mold and gently press in the center of each mold to release the muffin bite.
Amount Per Serving: Calories: 137Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 212mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 3g
The nutritional values are estimates only.