Cranberry Muffin Recipes

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 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 MUFFINS

Steps:

• Preheat oven to 350ºF.

CRANBERRY HARVEST MUFFINS

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 MUFFIN

Steps:

• Preheat the oven to 325 degrees F.
• Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.

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.

FRESH CRANBERRY MUFFINS

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.

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.

LEMON CRANBERRY MUFFINS

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.

CRANBERRY CRUMB MUFFINS

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 APPLESAUCE MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
• In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

CRANBERRY SAUCE MUFFINS

Steps:

• Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
• In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce.
• Divide batter evenly among muffin cups, filling each about three-fourths full.
• Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

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.

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.

CRANBERRY OATMEAL MUFFINS

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.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400ºF.
• Stir flour, baking powder and salt together.
• In a separate bowl, stir the sugar and the lemon zest together, and stir into the flour mixture.
• In a measuring jug, mix the lemon juice with the milk and let sit for a few minutes before whisking in the egg and oil.
• Make a well in the dry ingredients and pour in the wet ingredients. Stir until ingredients are moistened, then fold in the cranberries.
• Scoop into greased 6-cup jumbo muffin pan and bake 23 minutes, making sure that finished muffins pass the toothpick test.
• I have no idea how long these take in a 12-cup pan.

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.

JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)

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).

CRANBERRY NUT MUFFINS

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.