CRANBERRY SURPRISE MUFFINS
This recipe has been in my family since 1943, so these muffins have been enjoyed during the holidays for many years. The "surprise" is a dollop of cranberry sauce in the center. We like to eat them warm, fresh from the oven.
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened., Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter., Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 176 calories, Fat 6g fat (3g saturated fat), Cholesterol 48mg cholesterol, Sodium 263mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
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 MUFFIN
Provided by Food Network
Time 50m
Yield 2 dozen
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.
PUMPKIN SPICE-CRANBERRY MUFFINS
These autumn- inspired muffins are perfect for a holiday breakfast or brunch. Loaded with dried cranberries, pumpkin, and bright orange flavors, they're extra delicious split and topped with cream cheese or your favorite jam or fruit butter.
Provided by Food Network Kitchen
Time 45m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with muffin liners and lightly coat with cooking spray.
- Combine the cranberries and orange juice in a small microwave safe bowl, cover the bowl with plastic wrap and poke a small hole to vent. Microwave until the orange juice is warm, about 1 minute. Set aside to let the cranberries plump, about 5 minutes, then drain off the juice.
- Whisk the flour, granulated sugar, pumpkin pie spice, baking powder and 1/2 teaspoon salt into a medium bowl and set aside.
- Whisk together the butter, plumped cranberries, pumpkin puree, milk, eggs and orange zest in a large bowl. Add the flour-spice mixture to the pumpkin mixture and gently fold the batter together until it is just combined (it's ok if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups and sprinkle the top of each muffin generously with the turbinado sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 20 to 24 minutes. Cool the muffins in the pan for a few minutes before transferring to a wire rack to cool completely.
CRANBERRY-CARROT MUFFINS
Leftover roasted carrots and chunky cranberry relish are the perfect addition to these day-after-Thanksgiving breakfast treats. A hot cup of coffee or cocoa with these super-moist muffins could easily become a new holiday season favorite.
Provided by Food Network
Categories dessert
Time 55m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a 12-portion 1/2-cup muffin tin with paper liners.
- In a large bowl, sift the flour, baking powder, salt, cinnamon, nutmeg and ginger together.
- In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, cream the butter on medium speed until lightened. With the speed on low, slowly add the sugar. Increase speed to medium high and beat until light and fluffy, about 4 minutes. Add the eggs, one at a time, beating between each addition and scraping down the bowl as necessary with a rubber spatula. Add the carrot puree and orange zest and beat until well combined. With the mixer set on low, slowly add the dry ingredients and mix until just combined; do not overbeat. Remove the bowl from the mixer and with a rubber spatula, gently fold the cranberry relish into the batter until evenly distributed.
- Evenly divide the batter among the lined muffin cups and sprinkle a little sugar over the top of each. Bake in the center of the oven until light golden brown and a toothpick inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Remove muffins form the pan and transfer to a rack to cool completely. Serve warm or at room temperature.
Nutrition Facts : Calories 234, Fat 9 grams, SaturatedFat 6 grams, Cholesterol 51 milligrams, Sodium 158 milligrams, Carbohydrate 36 grams, Fiber 1 grams, Protein 3 grams, Sugar 16 grams
CRANBERRY-EGGNOG MUFFINS
Provided by Food Network Kitchen
Time 1h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Prepare the muffins: Preheat the oven to 375 degrees F. Mist a 12-cup muffin pan with cooking spray. Warm the cranberries and rum in a small saucepan over medium heat, then remove from the heat and let steep 5 minutes. Drain.
- Whisk the flour, baking powder, brown sugar and salt in a medium bowl.
- Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold into the flour mixture. (The batter will be lumpy; do not overmix.) Fold in the cranberries. Divide the batter evenly among the muffin cups.
- Make the topping: Mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.
- Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 30 minutes. Cool slightly in the pan, then carefully remove to a rack.
CRANBERRY HARVEST MUFFINS
Provided by Ina Garten
Time 55m
Yield 18 large muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
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
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY SURPRISE MUFFINS
This recipe has been in my family since 1943, so these muffins have been enjoyed during the holidays for many years. The "surprise" is a dollop of cranberry sauce in the center. We like to eat them warm, fresh from the oven. From TOH
Provided by The Daycare Lady
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened.
- Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter.
- Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
- Editor's Note: These muffins are best served the day they're made.
Nutrition Facts : Calories 178.6, Fat 5.7, SaturatedFat 3.2, Cholesterol 48.3, Sodium 243.7, Carbohydrate 28.3, Fiber 0.8, Sugar 11, Protein 4
CRANBERRY HARVEST MUFFINS
Make and share this Cranberry Harvest Muffins recipe from Food.com.
Provided by Juenessa
Categories Quick Breads
Time 45m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Line 18 muffin cups with paper liners.
- Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl.
- Make a well in the center of the mixture and add the milk, eggs, and melted butter.
- Stir quickly just to combine.
- Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
- Spoon the batter into the paper liners, filling each one to the top.
- Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.
Nutrition Facts : Calories 293.7, Fat 15.1, SaturatedFat 7.3, Cholesterol 56.1, Sodium 181.6, Carbohydrate 36.5, Fiber 1.7, Sugar 18.7, Protein 4.5
CRANBERRY MUFFINS
Mmm... one of my favorite recipes! Who doesn't like hot muffins?...fresh from the oven maybe add a pat of butter on top, maybe not! With pecans, lemon zest and of course Cranberries these muffins are very delicious. So make up a batch and let me know what you think.
Provided by Clever Cooking
Categories Quick Breads
Time 30m
Yield 10 Muffins
Number Of Ingredients 10
Steps:
- Watch the video: https://www.youtube.com/watch?v=C10J_6j1AyY.
- With a wire whisk, mix together oil, milk, egg, sugar and lemon zest.
- Stir together dry ingredients. Then gently stir into wet ingredients until moistened.
- Add chopped pecans and chopped fresh or frozen cranberries. (I use a nut chopper to chop first the pecans, then the cranberries.).
- Spoon batter into greased muffin pans. Bake at 400 degrees for 15-20 minutes, until an inserted wooden toothpick comes out clean. Remove from pans and serve. Makes about 10 regular size muffins.
Nutrition Facts : Calories 211.3, Fat 10.4, SaturatedFat 1.6, Cholesterol 20.3, Sodium 153.6, Carbohydrate 26.8, Fiber 1.4, Sugar 10.6, Protein 3.5
PUMPKIN-CRANBERRY MUFFINS
Fresh cranberries, pumpkin pie spice and a surprise ingredient make these muffins super-moist and flavorful.
Provided by My Food and Family
Categories Superfood Recipes
Time 40m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Toss cranberries with 1 Tbsp. sugar; set aside. Mix remaining sugar with next 4 ingredients in large bowl. Whisk remaining ingredients in separate bowl until blended. Add to flour mixture with cranberries; stir just until moistened. (Batter will be lumpy.)
- Spoon into 12 muffin pan cups sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 5 min. before removing from pan to serve.
Nutrition Facts : Calories 220, Fat 9 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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