Cranberry Jumbo Muffins Recipes

Steps:

• Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
• Bake at 400 degrees for 20-25 minutes (longer for jumbo).
• Muffins are done when toothpick comes out clean in center.
• Makes 4 dozen muffins.
• Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 12 jumbo-sized muffin cups with paper liners.
• Stir flour, salt, and baking soda together in a bowl.
• Combine cranberries, 1 tablespoon sugar, and orange zest in another bowl. Toss until cranberries are evenly coated.
• Beat eggs in a large, separate bowl. Gradually add remaining sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in cranberry mixture and 2 tablespoons orange juice.
• Scoop batter evenly into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the centers comes out clean, about 30 minutes. If necessary, turn pans in the oven after 20 minutes.

Steps:

• 1. Preheat the oven to 400°F. Line jumbo muffin pan with muffin liners or spray muffin pan with oil cooking spray if not using muffin liners.
• 2. In a medium bowl, combine dry ingredients. In a separate bowl, coat cranberries with 1 tablespoon flour. Set aside.
• 3. In another bowl, beat eggs and sugar with electric mixer in high speed until creamy. Add pumpkin pure and melted butter, mix well.
• 4. Lower the mixer speed, add the dry ingredients until well combined. Fold the cranberries into the batter and stir with spatula.
• 5. Fill muffin liners 3/4 full, transfer muffin pan into the oven and bake for 30 to 35 minutes.
• 6. Let the muffins cool completely by placing the muffin pan to a cooling rack.

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.

Steps:

• 1. Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
• 2. Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
• 3. Microwave for 1 minute, stir, microwave for another minute.
• 4. Then pour into a strainer to drain.
• 5. Mix dry ingredients together in a medium bowl.
• 6. Add orange zest and mix well.
• 7. Then, add drained cranberries and mix well.
• 8. Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
• 9. Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
• 10. Then spoon batter into a greased or paper-lined jumbo muffin tin.
• 11. Bake for 30 minutes. Remove from oven to rack.
• 12. Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.

Steps:

• In a large bowl, combine the dry ingredients. In another bowl, beat the eggs, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in cranberries., Fill paper-lined muffin cups two-thirds full; sprinkle with almonds. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

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.

Steps:

• preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

Steps:

• Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
• Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
• Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
• In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
• Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
• Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.