Winning Cranberry Muffins Food

LEMON CRANBERRY MUFFINS

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.

CRANBERRY MUFFINS

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.

CRANBERRY ORANGE MUFFINS

Steps:

• Combine dry ingredients.
• Stir in cranberries.
• Beat egg, orange juice, oil and orange rind.
• Add to dry ingredients all at once.
• Stir just to moisten.
• Spoon into greased muffin cups.
• (fill 3/4 full).
• Sprinkle tops lightly with a bit of sugar.
• Bake 400F 15-20 mins until lightly browned and firm to the touch.

WINNING CRANBERRY MUFFINS

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.

HEALTHY CRANBERRY ORANGE MUFFINS

Steps:

• Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
• In a large mixing bowl, whisk the egg for 10 seconds.
• Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
• In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.
• Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.
• Bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
• Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.

CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes.
• Add the eggs, one at a time, mixing to combine after each addition.
• Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth.
• With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
• In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated.
• Using a spatula or wooden spoon, gently fold the cranberries into the batter.
• Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
• Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
• Remove the muffins from the pan and transfer to a wire rack to cool completely.

CRANBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
• In a small bowl, combine cranberries with granulated sugar, and toss to combine until coated. Set aside.
• In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
• Use a hand mixer (or stand mixer) to cream together the butter and brown sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
• Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the cranberry-sugar mixture.
• Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to continue cooling.

CRANBERRY MUFFINS

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 ORANGE MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line a jumbo muffin pan with 6 jumbo paper liners.
• In a medium mixing bowl whisk together the dry ingredients including the flour, cornstarch, baking powder, baking soda, and salt until well combined.
• In a large mixing bowl, mix together the oil and sugar until well combined. Mix in the eggs one at a time then mix in the vanilla.
• Alternate adding the flour mixture and the buttermilk to the large mixing bowl with the oil and sugar mixing after each addition.
• Stir in the fresh orange zest and 1 cup of the cranberries. Spoon the muffin batter into prepared pan. Press the remaining 1/2 cup of cranberries into tops of each muffin. Sprinkle turbinado sugar on top of the muffins.
• Bake muffins in the middle of your oven at 375 degrees F for about 25-30 minutes (but I'd suggest start checking on them at about 20 minutes) or until golden brown around edges and toothpick inserted into middle comes out clean. Cool slightly, then remove muffins from pan and place on wire rack to finish cooling.

CRANBERRY ORANGE MUFFINS

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.

CRANBERRY MUFFINS

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.

CRANBERRY MUFFINS

Steps:

• Preheat oven to 350ºF.

CRANBERRY MUFFINS RECIPE

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Add muffin liners to a 12-cup muffin pan then spray them with non-stick cooking spray.
• Whisk the flour, baking powder, baking soda, and salt together in a medium sized bowl and set aside.
• Beat the butter and sugar together in a large bowl then add the sour cream, milk, eggs, and vanilla. Mix with an electric mixer for 30 seconds to 1 minute, or until batter becomes slightly fluffy.
• Stir in the dry ingredients by hand until there are still lumps, then fold in the cranberries until combined. Do not overmix.
• Using a cookie scoop, add the batter to each of the muffin liners until they are about 2/3 full.Sprinkle the sparkling sugar on top if using, then bake for 12-15 minutes or until a toothpick comes out clean when inserted into the center of the muffins. Repeat the baking process with the remaining muffin batter then serve.

CRANBERRY ORANGE MUFFINS (+ EASY RECIPE)

Steps:

• Preheat the oven to 400 degrees Fahrenheit. Line the muffin tin with liners or grease it with baking spray or butter.
• Sift together the flour, sugar, baking powder, and salt. In a 1-cup measuring cup, pour the vegetable oil, egg, and enough milk to fill the cup. Whisk it in a bowl until well-combined.
• Pour the oil mixture into the flour mixture and whisk just until you no longer see streaks of flour. Gently mix in the orange zest, orange juice, and cranberries.
• Fill the muffin cups 3/4 full with batter. Bake for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when pressed.
• Let the muffins cool in the pan for 5 minutes. Remove them from pan and let them cool completely on a wire rack. Serve and enjoy.