Cranberry Cardamom Muffins Recipes

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CRANBERRY CARDAMOM SPICE MUFFINS



Cranberry Cardamom Spice Muffins image

Warm, soft, and fluffy cranberry cardamom spice muffins ready in 35 minutes!

Provided by Sally

Categories     Muffins

Time 35m

Number Of Ingredients 17

1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
2 large eggs, at room temperature
1/2 cup (120g) sour cream
1 teaspoon pure vanilla extract
1/3 cup (80ml) milk
zest of 1 orange
1/2 cup (63g) chopped walnuts
1 and 1/2 cups (187g) fresh or frozen cranberries (do not thaw if using frozen)
1 cup (120g) confectioners' sugar
juice of 1 orange (about 3 Tablespoons)

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 large bowl, toss the flour, baking soda, baking powder, cardamom, cinnamon, and salt together. Set aside.
  • In a large 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 sugar and beat on high until creamed, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
  • Pour the dry ingredients into the wet ingredients and beat on low speed until just about combined. Add the milk and orange zest and continue to beat on low until combined. Fold in the walnuts and cranberries.
  • Spoon the batter evenly into each cup or liner, filling each all the way to the top. Bake the muffins for 5 minutes at 425°F (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack and drizzle with icing.
  • Whisk the confectioners' sugar and orange juice together. Drizzle over muffins.
  • Muffins stay fresh stored in the refrigerator for 1 week.

CRANBERRY SAUCE MUFFINS



Cranberry Sauce Muffins image

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

2 cups all-purpose flour
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 cup cranberry sauce
¾ cup milk
¼ cup vegetable oil
1 egg, slightly beaten
1 teaspoon vanilla extract

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

CRANBERRY MUFFINS



Cranberry Muffins image

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

1 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
¼ cup white sugar
¼ cup vegetable oil
1 egg, beaten
1 cup orange juice
1 tablespoon orange zest
1 ½ cups chopped cranberries

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-CARDAMOM MUFFINS



Cranberry-Cardamom Muffins image

This cranberry muffin recipe was handed down to me from my Swedish mother and grandmother, who liked using cardamom in almost anything! You'll enjoy the light cake-like texture.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 11

3-1/2 cups all-purpose flour
1-3/4 cups sugar
1-3/4 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1-1/2 cups fresh or frozen cranberries
4 large eggs, lightly beaten
2 cups sour cream
1/2 cup butter or margarine, melted
1 teaspoon vanilla extract

Steps:

  • In a large bowl, combine flour, sugar, baking soda, baking powder, salt and cardamom. Add cranberries; stir to coat. In a small bowl, combine eggs, sour cream, butter and vanilla; mix well. Add to cranberry mixture; stir just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 15-10 minutes or until muffins test done. Remove from pans; serve warm.

Nutrition Facts :

CRANBERRY CARDAMOM MUFFINS



Cranberry Cardamom Muffins image

These festive Cranberry Cardamom Muffins are perfect for a holiday breakfast, and great any time of year.

Provided by Mary Gillespie

Time 40m

Number Of Ingredients 19

1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon salt
1/2 cup coarsely chopped fresh or frozen cranberries
1/2 cup dried cranberries
1 large egg
1/2 cup sour cream
1/4 cup orange juice concentrate
1/4 cup water
1/4 cup olive oil
STREUSEL TOPPING
1/4 cup all-purpose flour
1/4 cup brown sugar
1/2 teaspoon cardamom
2 tablespoons butter (melted)

Steps:

  • Preheat oven to 400 degrees F.
  • Grease a 12 cup muffin tin.
  • In a medium mixing bowl, stir together the all-purpose and whole wheat flour, brown sugar, baking powder, baking soda, cardamom, salt and cranberries.
  • In separate bowl, beat egg, sour cream, orange juice concentrate, water and oil together until thoroughly mixed.
  • Before adding wet ingredients to dry ingredients, stir together the streusel ingredients until crumbly and set aside.
  • Add the sour cream mixture to the flour mixture all at once and stir just until combined. Do not overmix or your muffins will be tough. The batter will be stiff.
  • Spoon batter into the prepared pans and sprinkle with the streusel.
  • Bake for 20-25 minutes.

SPECIAL CRANBERRY NUT MUFFINS



Special Cranberry Nut Muffins image

This special holiday bread recipe combines two of my favorites- tangy dried cranberries and spicy cardamom.

Provided by Taste of Home

Time 35m

Yield 14 muffins (about 3/4 cup butter).

Number Of Ingredients 14

2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1 teaspoon ground cardamom
1 teaspoon ground cloves
1 cup buttermilk
1 egg
1/2 cup butter, melted
1/2 cup dried cranberries
1/2 cup chopped walnuts
CARDAMOM BUTTER:
1/2 cup butter, softened
1/4 cup confectioners' sugar
1 teaspoon ground cardamom

Steps:

  • In a bowl, combine the dry ingredients. Stir in the buttermilk, egg, butter, cranberries and nuts just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks. Combine cardamom butter ingredients; serve with muffins.

Nutrition Facts :

CRANBERRY CRUMB MUFFINS



Cranberry Crumb Muffins image

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

3/4 cup/96 grams all-purpose flour
1/2 cup/89 grams loosely packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons/57 grams unsalted butter, melted
2 cups/256 grams all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups cranberries/227 grams, fresh or frozen (but not thawed)
1 cup/99 grams pecans or walnuts, coarsely chopped
1/2 cup/120 grams full-fat sour cream, at room temperature
1/4 cup whole milk, at room temperature
8 tablespoons/113 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar
2 large eggs, at room temperature

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.

CRANBERRY PEAR MUFFINS



Cranberry Pear Muffins image

Make and share this Cranberry Pear Muffins recipe from Food.com.

Provided by Ceezie

Categories     Dessert

Time 40m

Yield 12 muffins

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 (15 1/4 ounce) can sliced pears
4 cups corn flakes
3 egg whites
2 tablespoons vegetable oil
1/2 cup tart dried cranberries
glaze
1 cup powdered sugar
1/2 teaspoon cinnamon
5 teaspoons pear juice or 5 teaspoons water

Steps:

  • In large mixing bowl, stir together flour, brown sugar, baking powder, baking soda,salt and the 1 teaspoon cinnamon. Set aside.
  • Drain pears, reserving liquid. Place pears, corn flakes cereal, egg whites, oil, and 3/4 cup of the pear liquid in food processor bowl. Using metal blade, process mixture about 30 seconds or until smooth. Add pear mixture and cherries to flour mixture, stirring only until combined. Portion evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray.
  • Bake at 400° F about 20 minutes or until golden brown. Remove from pan and drizzle with mixture of powdered sugar, 5 teaspoons of pear liquid or water and the remaining 1/2 teaspoon cinnamon. Serve warm or cold.

Nutrition Facts : Calories 212.4, Fat 2.6, SaturatedFat 0.3, Sodium 277.3, Carbohydrate 45.5, Fiber 2.1, Sugar 23.4, Protein 3.3

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