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 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.
FRESH CRANBERRY MUFFINS
This recipe is the best! These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls.
Provided by Cindy Carnes
Categories Bread Quick Bread Recipes Muffin Recipes
Yield 18
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
- Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
- Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
- Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.
Nutrition Facts : Calories 273.2 calories, Carbohydrate 31.9 g, Cholesterol 20.7 mg, Fat 15.4 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 116.5 mg, Sugar 17.3 g
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 ORANGE MUFFINS
Provided by Food Network Kitchen
Time 55m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
- Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
- Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
CRANBERRY NUT MUFFINS
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
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 ORANGE MUFFINS
I love the taste of Cranberry, and these muffins are an excellent combination of cranberries and oranges!
Provided by Northern_Reflectionz
Categories Quick Breads
Time 20m
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 181.5, Fat 5.2, SaturatedFat 0.8, Cholesterol 15.5, Sodium 186.4, Carbohydrate 31.2, Fiber 1, Sugar 14.2, Protein 2.8
FRESH CRANBERRY PUMPKIN MUFFINS
From an Ocean Spray Cranberry flyer that I found in my huge collection of saved recipe clipouts. I love cranberries and I love the flavor of pumpkin so of course I love putting the two together in any baked good. Remember, if using fresh cranberries that you've frozen to save for later, do not thaw the frozen cranberries before using - they will turn to mushy.
Provided by HokiesMom
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F and grease or paper line 12 muffin tins.
- Combine dry ingredients in a medium mixing bowl.
- Combine remaining ingredients in a separate mixing bowl.
- Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
- Fill each muffin cup 2/3rds of the way full with batter.
- Bake for 30 minutes or until golden brown.
- Cool slightly before removing from tins to cool on a wire rack.
Nutrition Facts : Calories 230.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 17.9, Sodium 216.9, Carbohydrate 33.1, Fiber 1.5, Sugar 13.9, Protein 3
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.
MEYER LEMON AND FRESH CRANBERRY MUFFINS
In a large plastic bag in the reduced produce section of my grocery store I scored 10 lemons for a dollar. There were three Meyer lemons in the mix and I knew that I wanted to do something with them. This recipe only uses 1 lemon, Meyers are best but you could use a regular lemon too. This recipe is from the everyone likes sandwiches blog.
Provided by mary winecoff
Categories Breakfast
Time 30m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat over to 400 degrees. Oil a muffin tin or used paper liners. Mix together the first five ingredients in a large bowl.
- In a smaller bowl, combine the remaining ingredients until the cranberries are coated in the flour mixture.
- Add the dry ingredients into the wet and combine until just blended. Drop by spoonful into muffin tim until each tin is 3/4 full of batter. Bake for 20-25 minutes.
CRANBERRY CRUMB MUFFINS
In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.
Provided by Samantha Seneviratne
Categories snack, quick breads, dessert
Time 50m
Yield 12 muffins
Number Of Ingredients 16
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.
LEMON CRANBERRY MUFFINS
These sweet and tangy muffins bake up very quickly -- perfect for those unexpected guests!
Provided by bobpiazza
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 281.3 calories, Carbohydrate 40 g, Cholesterol 32.2 mg, Fat 12 g, Fiber 1.3 g, Protein 4.4 g, SaturatedFat 1.8 g, Sodium 237.7 mg, Sugar 22.3 g
CRANBERRY OATMEAL MUFFINS
Make and share this Cranberry Oatmeal Muffins recipe from Food.com.
Provided by Ranikabani
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Soak oats in yogurt or sourcream just enough to make it moist.
- Sift dry ingredients (flour, salt, baking powder & baking soda) into a bowl.
- In a separate bowl, add oil, sugars, and egg.
- Beat until well blended.
- Gradually fold in dry ingredients.
- Add chopped cranberries and orange zest.
- Put in greased muffin tins.
- Bake for 20 minutes.
Nutrition Facts : Calories 231.3, Fat 12.4, SaturatedFat 2.9, Cholesterol 23.4, Sodium 294, Carbohydrate 27.5, Fiber 1.3, Sugar 13.4, Protein 3.1
More about "fresh cranberry muffins recipes"
10 BEST CRANBERRY MUFFINS WITH FRESH CRANBERRIES RECIPES ...
From yummly.com
FRESH CRANBERRY MUFFINS RECIPE | MYRECIPES
From myrecipes.com
4/5 (39)Calories 174 per servingServings 12
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.
- Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.
HEALTHY CRANBERRY ORANGE MUFFINS - FOOD RECIPES
From recipes.studio
BAKERY-STYLE CRANBERRY ORANGE MUFFINS - BAKER BY NATURE
From bakerbynature.com
EASY CRANBERRY OATMEAL MUFFINS RECIPE - THE SPRUCE EATS
From thespruceeats.com
FRESH CRANBERRY MUFFINS RECIPE | CDKITCHEN.COM
From cdkitchen.com
FRESH CRANBERRY MUFFINS - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
BAKERY STYLE FRESH CRANBERRY WHITE CHOCOLATE MUFFINS ...
From foodtalkdaily.com
FRESH CRANBERRY MUFFINS UK : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
FRESH CRANBERRY RECIPES YOU WANT TO TRY - FROM THIS ...
From fromthiskitchentable.com
CRANBERRY MUFFIN RECIPES | ALLRECIPES
From allrecipes.com
30 FRESH CRANBERRY RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
HEALTHY CRANBERRY MUFFINS - HEALTHIER STEPS
From healthiersteps.com
10 BEST CRANBERRY MUFFINS WITH FRESH CRANBERRIES RECIPES ...
From yummly.co.uk
FRESH CRANBERRY MUFFINS - MEATLESS MONDAY
From mondaycampaigns.org
CRANBERRY ORANGE MUFFINS - INSANELY GOOD
From insanelygoodrecipes.com
FRESH CRANBERRY MUFFINS - THE PINNING MAMA
From thepinningmama.com
FRESH CRANBERRY MUFFINS - FARM FLAVOR RECIPE
From farmflavor.com
FRESH CRANBERRY MUFFINS - MUFFIN RECIPES
From worldrecipes.org
EASY CRANBERRY MUFFINS - EFFORTLESS FOODIE
From effortlessfoodie.com
HEALTHY CRANBERRY ORANGE MUFFINS {LIGHT AND FLUFFY ...
From ifoodreal.com
DRIED CRANBERRY MUFFINS | JUMBO CRANBERRY MUFFIN RECIPE ...
From dailydietdish.com
LOW-SUGAR CRANBERRY OAT MUFFINS WITH FRESH CRANBERRIES ...
From foodlets.com
CRANBERRY MUFFINS WITH WALNUT CRUMB TOPPING - FOOD & WINE
From foodandwine.com
WHOLE ORANGE FRESH CRANBERRY MUFFINS - FOOD DOODLES
From fooddoodles.com
AMAZING CRANBERRY MUFFINS - THE RECIPE CRITIC
From therecipecritic.com
OLD-FASHIONED CRANBERRY MUFFINS - THE SEASONED MOM
From theseasonedmom.com
CRANBERRY ORANGE MUFFINS | MASSACHUSETTS CRANBERRIES
From cranberries.org
SAVORY FRESH CRANBERRY MUFFINS- THE BOSSY KITCHEN
From thebossykitchen.com
HOW TO COOK FRESH CRANBERRY MUFFINS : OPTIMAL RESOLUTION ...
From recipeschoice.com
FRESH CRANBERRY MUFFINS RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
CRANBERRY MUFFINS | OCEAN SPRAY®
From oceanspray.com
BETTER THAN A BAKERY FRESH CRANBERRY MUFFINS - BAKERS TABLE
From bakerstable.net
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #desserts #easy #holiday-event #cakes #dietary #low-sodium #inexpensive #low-in-something #pasta-rice-and-grains #brunch
You'll also love