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
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 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.
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
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 ORANGE MUFFINS
These healthy cranberry orange muffins with sweet orange glaze are moist, fluffy and brightly flavored. Delicious for breakfast and snacks!
Provided by Erin Clarke / Well Plated
Categories Breakfast
Time 37m
Number Of Ingredients 16
Steps:
- Place a rack in the center of the oven and preheat the oven to 400 degrees F. Lightly coat a standard 12-cup muffin pan with nonstick spray or fit with paper liners.
- Place the sugar in a large mixing bowl. Zest the orange in directly over the bowl.
- With your fingers, rub the zest into the sugar until fragrant.
- Juice the zested orange into a large (liquid) glass measuring cup. If making the glaze, reserve 1 tablespoon of the juice in a small bowl and set aside. Into the measuring cup, pour enough milk to make 1 cup of liquid (the amount of milk you need will vary based on the juiciness of your orange). Whisk in the Greek yogurt. Set aside while you measure the rest of the dry ingredients (it will thicken up a bit).
- To the bowl with the sugar, add the all-purpose flour, white whole wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk to combine.
- To the bowl with the rested orange juice and milk mixture, add the eggs, melted butter, and honey.
- Whisk to combine.
- Pour the liquid ingredients over the dry ingredients. With a rubber spatula, fold gently to combine, stopping as soon as the flour disappears. The batter will be lumpy. Very gently stir in the cranberries. With a muffin scoop, large spoon, or measuring cup, divide the batter evenly among the muffin cups.
- Bake the muffins for 20 to 22 minutes, until the tops are golden, the muffins spring back lightly when touched, and a toothpick inserted in the center of a muffin comes out clean. Place the pan on a wire rack to cool for 5 minutes, then gently remove each muffin from the pan and place on the rack to finish cooling completely (don't leave the muffins in the pan for longer or they may start to steam and become soggy). The muffins will be very delicate at first but will firm up as they cool.
- While the muffins cool, make the glaze: to the bowl with the reserved orange juice, add the powdered sugar. Whisk until smooth. Drizzle over the cooled muffins.
Nutrition Facts : ServingSize 1 (of 12) without glaze, Calories 186 kcal, Carbohydrate 29 g, Protein 4 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 43 mg, Fiber 2 g, Sugar 12 g
DOUBLE CRANBERRY BANANA BREAD
We love quick breads, and I've found that they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries., Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 229mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
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.
SIMPLY PERFECT CRANBERRY ORANGE MUFFINS
Light and fluffy muffins, that are flavoured with orange zest and juice and studded with lots of fresh cranberries. Can be made with fresh or frozen cranberries.
Provided by Jennifer
Categories Snack
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 425F (220C) Spray a 12 cup muffin tray with baking spray or line with paper liners. Set aside.
- Add lemon juice to milk. Stir and let stand 5 minutes.
- In a large bowl, whisk together well the flour, baking powder and salt.
- *If using frozen cranberries, do not thaw. Toss with 1 tsp flour before adding to batter. Starting with frozen cranberries will add 5-8 minutes to your baking time.
- In a medium bowl, whisk together the milk/lemon juice, the vegetable oil, sugar, eggs, orange juice, vanilla and orange zest. Add the wet mixture to the dry ingredients, mixing just until combined and no flour is visible. Fold in the cranberries.
- Divide the batter amongst the 10-12 muffin cups (10 for large muffins, 12 for regular muffins). Sprinkle tops generously with sugar.
- Bake at 425F (220C) for 5 minutes, then reduce the oven temp to 375F (190C) and bake for another 13-16 minutes if you started with fresh cranberries or 18-22 minutes if you started with frozen cranberries. Bake until lightly golden and a tester inserted in the middle comes out clean.
- Remove from oven and allow to cool in the pans. Remove from pans and store in an airtight container.
Nutrition Facts : Calories 335 kcal, Carbohydrate 53 g, Protein 4 g, Fat 12 g, SaturatedFat 9 g, Cholesterol 33 mg, Sodium 20 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
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 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
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DOUBLE CRANBERRY MUFFINS RECIPE - SARAH BOLLA | FOOD & …
From foodandwine.com
Servings 6Total Time 40 mins
- In a small saucepan over medium heat, add the fresh cranberries, sugar and orange juice. Simmer the cranberries for about 8 minutes until the berries pop and the liquid reduces down significantly. Take off the heat, grate in the lemon zest, and set aside.
- In a large bowl, using an electric mixer, beat the butter and sugar on high until light and fluffy. While mixing, scrape down the sides of the bowl with a spatula every so often, about 5 minutes. Once butter is pale in color, beat in the eggs one at a time. Add the vanilla extract and yogurt until combined.
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5/5 (2)Total Time 20 minsEstimated Reading Time 4 mins
- Preheat oven to 375F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set aside.
- Add all ingredients except for chocolate chips and cranberries to a high-speed blender or food processor and blend on high until batter is smooth and creamy. Stir in chocolate chips and cranberries by hand.
- Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. Sprinkle the top with additional chocolate chips, if desired.
- Bake for 15 -18 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. Store in an air-tight container for up to a week.
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5/5 (29)Category Breakfast, SnackCuisine AmericanTotal Time 57 mins
- Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray. Set aside until needed.
- In a medium mixing bowl combine the confectioners' sugar, orange juice, zest, and milk; whisk until smooth, adding more milk as needed to reach desired consistency. Drizzle over the muffins right before serving.
BETTER THAN A BAKERY FRESH CRANBERRY MUFFINS - BAKERS TABLE
From bakerstable.net
4.8/5 (12)Total Time 45 minsCategory BreakfastCalories 330 per serving
- Whisk the remaining flour, sugar, baking powder, baking soda, and salt together in a large bowl. Set aside.
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5/5 (1)Total Time 45 minsCategory MuffinsCalories 320 per serving
- To make the streusel topping, combine the flour, sugar, cinnamon and butter in a small bowl. With your fingers, work the butter into the dry ingredients until it resembles crumbs.
- Sprinkle the streusel on the tops of the muffins then place on the centre rack of the oven to bake.
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