Rating: 4.5 stars
32 Ratings
  • 5 star values: 21
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2

These mini coffee cakes make a delicious breakfast, brunch, or anytime treat, and are especially nice to serve during the holidays.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

bake:
20 mins
cool:
5 mins
total:
50 mins
prep:
25 mins
Servings:
15
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Ingredients

Ingredient Checklist
Orange Glaze

Directions

Instructions Checklist
  • Preheat oven to 350° F. Grease fifteen 2 1/2-inch muffin cups. In a bowl combine flour, cinnamon, baking soda, baking powder, and salt. In a large bowl beat butter and sugars with an electric mixer on medium speed until fluffy. Add ricotta, egg, orange peel and juice, and vanilla. Add flour mixture. Stir just until combined. Fold in cranberries and ginger.

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  • Fill muffin cups 2/3 full. Bake 20 to 25 minutes or until toothpick inserted near center comes out clean. Cool in pans 5 minutes. Remove; cool slightly. Spoon on glaze. Sprinkle with nuts and additional orange peel, if desired. Makes 15 cakes.

  • Bake for 20 to 25 minutes or until a toothpick inserted near centers comes out clean. Cool in pan on rack 5 minutes. Remove from pan; cool slightly on rack.

Nutrition Facts

268 calories; fat 11g; cholesterol 36mg; saturated fat 5g; carbohydrates 39g; mono fat 3g; poly fat 2g; insoluble fiber 1g; sugars 24g; protein 5g; vitamin a 291.5IU; vitamin c 3mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1mg; vitamin b6 0.1mg; folate 40.3mcg; vitamin b12 0.1mcg; sodium 169mg; potassium 85mg; calcium 60.6mg; iron 1.3mg.
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