CRANBERRY ORANGE MUFFINS
Buttery and moist, these cranberry orange muffins are heavy on the flavor and bursting with cranberries in each bite.
Provided by Sally
Categories Muffins
Time 45m
Number Of Ingredients 17
Steps:
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed. Then, beat in the orange zest until combined.
- In a large bowl, toss together the flour, baking soda, baking powder, cinnamon, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk. Add the orange juice and milk, gently whisking until combined and little lumps remain. Fold in the cranberries with a wooden spoon or rubber spatula.
- Spoon batter into prepared muffin pan, filling them all the way to the top. Top the batter with an additional cranberry or two, for looks if desired. (I like the pop of color on top of the muffins in doing this.) Bake for 5 minutes at 425°F (218°C), then keeping the muffins in the oven, lower the oven temperature to 350°F (177°C) and bake for 18-20 more minutes or until a toothpick inserted in the center comes out clean. The total times these muffins take in the oven is about 23-25 minutes.
- While the muffins are cooling for a few minutes, make the glaze by whisking the glaze ingredients together. Drizzle over warm muffins. Allow to briefly cool before serving.
BEST EVER DOUBLE CHOCOLATE MUFFINS
Steps:
- Preheat your oven to 350 degrees Fahrenheit and prepare a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the flour, cocoa powder, sugar, baking powder, and salt, along with the chocolate chips, reserving a few chocolate chips for topping the muffins (optional).
- Into a large liquid measuring cup or bowl, add the milk, eggs, vanilla and oil. Whisk together with a fork.
- Add the liquid ingredients and mix everything together just until no streaks of flour remain.
- Divide the batter evenly between the 12 muffin cups and top with the remaining chocolate chips (optional).
- Bake at 350 degrees Fahrenheit for about 23-25 minutes, or until a toothpick inserted into the centre of one of the muffins comes out clean.
Nutrition Facts : ServingSize 1 muffin, Calories 260 kcal, Carbohydrate 38 g, Protein 5 g, Fat 11 g, SaturatedFat 8 g, Cholesterol 30 mg, Sodium 128 mg, Fiber 2 g, Sugar 23 g
DOUBLE BLUEBERRY MUFFINS
Provided by Food Network
Categories dessert
Time 1h16m
Yield about 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Grease a muffin tin or line the cups with paper liners. In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add 1 cup of the sugar and mix. Add the eggs, vanilla, baking powder, and salt and mix. In a shallow bowl, mash 3/4 cup of the blueberries with the back of a fork. Add to the batter and mix.
- With the mixer running at low speed, add 1/2 of the flour, then 1/2 of the milk, and mix. Repeat with remaining flour and milk. Fold in the remaining 1 3/4 cups whole blueberries by hand until well mixed. In a separate small bowl, mix the remaining 2 tablespoons sugar with the cinnamon. Use an ice-cream scoop or large spoon to fill the muffin cups 3/4 full. Sprinkle the cinnamon-sugar over the muffins and bake until golden brown and risen, 25 to 30 minutes. Let cool in the pan at least 30 minutes before turning out.
DOUBLE-CRANBERRY MUFFINS
Create an instant-holiday tradition in one bite with these Double-Cranberry Muffins. Discover this tasty, easy muffin recipe that doesn't come from a box!
Provided by My Food and Family
Categories Home
Time 37m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375°F.
- Add milk to 1 cup cereal in medium bowl; stir to evenly moisten cereal. Let stand 3 min. Meanwhile, crush remaining cereal; mix with dried cranberries, nuts, 1 Tbsp. sugar and 1 tsp. oil.
- Combine flour, baking powder and remaining sugar in large bowl. Add egg, orange zest, orange juice and remaining oil to milk mixture; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in fresh cranberries.
- Spoon into 16 paper-lined muffin cups; top with cereal mixture.
- Bake 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min. before removing muffins from pans. Serve warm or cooled.
Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.8089 g, Sugar 0 g, Protein 3 g
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 SAUCE MUFFINS
I found a delicious use for that leftover cranberry sauce.
Provided by Mintcookie
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
- Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g
DOUBLE-CHOCOLATE CRANBERRY MUFFINS
Bite into these lavish chocolate muffins packed with dried cranberries. Ready in 40 minutes!
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 40m
Yield 12
Number Of Ingredients 13
Steps:
- Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
- Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
- Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
- Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.
Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Muffin, Sodium 220 mg
DOUBLE CHOCOLATE- CRANBERRY MUFFINS
This recipe came from the Wisconsin State Cranberry Assoc. You can use fresh or frozen cranberries and combined with Vanilla chips and unsweetened cocoa is very good.
Provided by Carol Junkins
Categories Muffins
Time 30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 df . Prepare 12 cup muffin pan by lightly greasing bottoms only. Stir dry ingredients together in large bowl. Stir in chips and cranberries. Beat wet ingredients in mixer. Make a well in bowl with dry ingredients and pour wet ingredients in well. Stir just until moistened. Spoon batter about 2/3 full in each muffin cup.
- 2. Bake for 20-25 minutes until done. Immediately turn out onto cooling racks to cool.
- 3. TOPPING: Melt 1/2 cup chocolate chips with 1 Tablespoon shortening in microwave and drizzle over tops of muffins. Yield 12 muffins
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.
DOUBLE CRANBERRY MUFFINS
Make and share this Double Cranberry Muffins recipe from Food.com.
Provided by Redsie
Categories Quick Breads
Time 37m
Yield 16 muffins, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Combine flour, 1 cup sugar and baking powder in large bowl.
- Mix 1 cup cereal and milk in medium bowl; let stand 3 minute
- Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
- Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
- Gently stir in cranberries.
- Crush remaining 1 cup cereal; mix with remaining 1 tablespoons sugar and 1 teaspoons oil.
- Spoon batter evenly into 16 paper-lined medium muffin cups.
- Top with cereal mixture.
- Bake 22 minute or until muffins are golden brown and toothpick inserted in centers comes out clean.
- Cool in pan 5 min.; remove to wire rack.
- Serve warm or cooled.
Nutrition Facts : Calories 133.1, Fat 2.5, SaturatedFat 0.4, Cholesterol 13.4, Sodium 101.6, Carbohydrate 25.9, Fiber 0.7, Sugar 14.6, Protein 2.3
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.
DOUBLE CRANBERRY CRUNCH MUFFINS
This makes a tart little muffin but is super easy to make for a snack and can be spiced up if you like. I make half without the brown sugar and nuts for my husband and then stir in the nuts and sugar for myself.
Provided by Ceezie
Categories Quick Breads
Time 35m
Yield 12-16 muffins
Number Of Ingredients 17
Steps:
- Combine cornflakes, milk, egg, orange juice and orange peel. Mix well.
- Add flour, flax seed, sugar and baking powder just until moistened. Gently stir in cranberries and nuts.
- Crush remaining cereal and add 1 tbsp brown sugar and 1 tsp oil.
- Spoon the batter into muffin tins and stop with cereal mixture.
- Bake 25 minutes at375 degrees.
- *I also made these in coffee cups, ramekins or into small bread loaves; baking for same time and temperature.
Nutrition Facts : Calories 330.7, Fat 9.2, SaturatedFat 0.9, Cholesterol 17.9, Sodium 178.3, Carbohydrate 60.3, Fiber 4.4, Sugar 39.5, Protein 5.2
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FLUFFY CRANBERRY ORANGE MUFFINS - COOKIE AND KATE
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4.8/5 (176)Calories 227 per servingCategory Baked Good
- Preheat the oven to 400 degrees Fahrenheit. Grease all 12 cups of your muffin tin or line them with papers, if necessary.
- In a food processor, process the cranberries for about 5 seconds, until they are broken into little bits (but not puréed—see photos). Set aside.
- In a large mixing bowl, combine the flour, baking powder, baking soda, and salt. Stir to combine.
- In a medium mixing bowl, combine the oil and honey and beat together with a whisk. Add the eggs and whisk to combine, then add the yogurt, vanilla and orange zest. Mix well.
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