FRESH CRANBERRY MUFFINS
This recipe is the best! These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls.
Provided by Cindy Carnes
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
- Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
- Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
- Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 31.9 g, Cholesterol 20.7 mg, Fat 15.4 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 116.5 mg, Sugar 17.3 g
CRANBERRY PUMPKIN MUFFINS
These yummy pumpkin muffins are perfect for the Thanksgiving table! Substitute toasted pumpkin seeds or dried cherries for the cranberries, if you wish.
Provided by Robin L.
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 40m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease or place paper muffin cups in a 12 cup muffin tin.
- Mix the flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, cloves, and nutmeg together in a mixing bowl.
- Beat the canned pumpkin, eggs, butter, buttermilk, and vanilla together in another large mixing bowl. Gradually beat in the flour mixture until well blended. Stir in the dried cranberries until evenly blended. Spoon batter into muffin tins about 3/4 full.
- Bake in preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes. 3 minutes before turning out from pan. Serve warm or at room temperature.
Nutrition Facts : Calories 253 calories, Carbohydrate 40.2 g, Cholesterol 51.5 mg, Fat 8.8 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 5.2 g, Sodium 329.5 mg, Sugar 22.3 g
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
- Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
- Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
CRANBERRY ORANGE BUTTERMILK MUFFINS
Other fruits and citrus zest can be substituted in this recipe, but this is my favorite combination.
Provided by Saguaro
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F
- Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan.
- For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
- For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty.
- Stir in the vanilla and buttermilk.
- In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend.
- Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
- Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
- Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly.
- Let cool in the pan for 5 minutes before unmolding onto wire racks.
CRUNCHY CRANBERRY BUTTERMILK MUFFINS
This delicious recipe came from the American Dairy Association,courtesy of Home Cooking. Packed with oats, cranberries, and buttermilk, this is a treat for the eyes and the tummy! Cranberries are grown in the Mid West, New England and Canada!
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 10-12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Combine dry ingredients in a large mixing bowl.
- Combine liquid ingredients in a small mixing bowl.
- Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
- Gently stir in cranberries.
- Fill paper-lined muffin cups two-thirds full.
- Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
- Cool in pan on wire rack 10 minutes.
- Serve warm or cold with butter and/or cream cheese.
- Note: Muffins can be prepared ahead and frozen.
- Reheat in microwave-one muffin on high for 30 to 45 seconds.
BUTTERMILK CRANBERRY MUFFINS
These Buttermilk Cranberry Muffins make the perfect snack to take on a hike or other family excursion.
Provided by Markus Mueller
Categories Baking
Time 45m
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 375F and grease a 12 x muffin pan with softened butter. Sift together all the measured dry ingredients.
- Melt the 1/3 cup of butter and remeasure to ensure proper amount.
- Mix all the wet ingredients together (including butter).
- Mix together the wet and dry ingredients, making sure not to over mix the batter. Fold in the frozen cranberries.
- Garnish with streusel or other appropriate garnish such as nuts or chocolate chips.
- Bake the buttermilk cranberry muffins at 375F for 20 - 25 minutes or until golden brown on top.
Nutrition Facts : Calories 3697.6 kcal, ServingSize 1 serving
BUTTERMILK CRANBERRY MUFFINS
I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. -Jane Yunker, Rochester, New York
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen (about 1-1/4 cups cranberry butter).
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 302mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK CRANBERRY MUFFINS
Make and share this Buttermilk Cranberry Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Combine cranberries and 1/4 cup sugar; set aside.
- Mix together flour, remaining sugar, baking powder, baking soda, and salt.
- Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
- Lightly beat together egg, buttermilk and orange juice.
- Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
- Spoon batter into greased muffin cups, filling two-thirds full.
- Bake at 375 degrees for 25 minutes.
- To make cranberry butter, puree cranberries in blender.
- Add sugar, butter, and lemon juice; process until smooth.
- Refrigerate until ready to use.
SPECIAL CRANBERRY NUT MUFFINS
This special holiday bread recipe combines two of my favorites- tangy dried cranberries and spicy cardamom.
Provided by Taste of Home
Time 35m
Yield 14 muffins (about 3/4 cup butter).
Number Of Ingredients 14
Steps:
- In a bowl, combine the dry ingredients. Stir in the buttermilk, egg, butter, cranberries and nuts just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks. Combine cardamom butter ingredients; serve with muffins.
Nutrition Facts :
CRANBERRY MUFFINS
There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut
Provided by Taste of Home
Time 35m
Yield 1.500 dozen.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.
Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.
CRANBERRY MUFFINS
Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.
Provided by GINGER P
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
- Sift together flour, salt and baking powder. Set aside.
- Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
- Add flour mixture and stir just until mixed. Fold in cranberries.
- Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 177 mg, Sugar 6.5 g
CRANBERRY MUFFINS
The sugar garnish is a must on these muffins. From Jean Paré. See the note below if you use fresh cranberries.
Provided by Boomette
Categories Quick Breads
Time 35m
Yield 18-24 muffins
Number Of Ingredients 10
Steps:
- In a big bowl, mix well flour, sugar, baking powder and salt. Make a hole in the center.
- Beat eggs in a separate bowl to foam them. Add oil, milk and cranberries. Pour in the hole of flour. Stir to wet. The dough will have lumps. Fill the greased muffin cups to 3/4.
- Bake in a preheated oven of 400 F 20 to 25 minutes. For a loaf it's about 60 minutes.
- Garnish : Brush tops of hot muffins with melted butter. Sprinkle with sugar.
- Fresh cranberry muffins : Use roughly chopped cranberries or whole cranberries instead of cranberry sauce. Add a little bit more milk to soften the dough.
CRANBERRY-CARDAMOM MUFFINS
This cranberry muffin recipe was handed down to me from my Swedish mother and grandmother, who liked using cardamom in almost anything! You'll enjoy the light cake-like texture.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-10 minutes or until muffins test done. Remove from pans; serve warm.
Nutrition Facts :
TENDER CRANBERRY MUFFINS
I always make these delicately flavored muffins for the holidays. With tart ruby cranberries peeking out and a sugar-and-spice topping, they don't last long.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 14
Steps:
- In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.
Nutrition Facts :
RASPBERRY BUTTERMILK MUFFINS
For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!
Provided by Taste of Home
Time 40m
Yield 12-15 muffins.
Number Of Ingredients 8
Steps:
- In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned.
Nutrition Facts : Calories 178 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 348mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.
RANDY'S CRANBERRY BUTTERMILK OAT MUFFINS
Adapted from a Beth Hensperger recipe. Prep time does not include overnight soaking of oatmeal and dried cranberries.
Provided by zeldaz51
Categories Quick Breads
Time 35m
Yield 6 very large muffins, 6 serving(s)
Number Of Ingredients 12
Steps:
- Soak dried cranberries in 1/2 cup water overnight. Soak oats in 1 cup buttermilk overnight in the fridge.
- Preheat oven to 375F (gas mark 5, 190C).
- Stir brown sugar, oil, and eggs into the soaked buttermilk and oats mixture
- Combine dry ingredients in a large bowl.
- Add the wet ingredients to the dry, stirring until moistened and let stand while preparing the tin. We use a pop-over tin and this makes 6 muffins, but a regular muffin pan can be used if you adjust the cooking time. Lightly spray or oil the tin. Fill the cups to the brim. Bake for 20-25 minutes (or until browned and firm or they pass the toothpick test). Let cool slightly after removing from the tin.
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