CRANBERRY PECAN STREUSEL MUFFINS
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Provided by Susan G. Purdy
Categories Bake Muffin Bread Berry Dairy Fruit Nut Breakfast Brunch Yogurt Cranberry Tree Nut Almond Pecan Walnut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 24
Steps:
- Pan preparation:
- Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
- Muffins:
- Position rack in center of the oven. Preheat oven to 400°F.
- In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
- Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
- In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
- Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
- Cooks' Note
- If you are baking the muffins at high altitude, follow the adjustments below.
- If baking at 3,000 feet:
- Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
- If baking at 5,000 feet:
- Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
- If baking at 7,000 feet:
- Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
- If baking at 10,000 feet:
- Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.
CRANBERRY STREUSEL MUFFINS
I participated in a cookbooklet swap a few months ago and found a few books I did not remember I had. This recipe is from the Betty Crocker Bisquick cookbooklet and I believe it could be from October 1998. Cranberries are a favorite of mine and always on the lookout for good recipes.
Provided by lauralie41
Categories Breads
Time 33m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Grease only the bottom of a 12 muffin baking pan or use paper liners. Mix the brown sugar and 1 tablespoon of Bisquick mix, set aside.
- In medium bowl, slightly beat milk, egg, and cranberry sauce. Add the 2 cups of Bisquick mix and the granulated sugar and mix until moistened.
- Fill muffin cups half full and sprinkle with brown sugar mixture that was put aside.
- Bake 18 minutes or until golden brown. Cool and remove from pan, serve.
Nutrition Facts : Calories 132.9, Fat 3.9, SaturatedFat 1.1, Cholesterol 19, Sodium 276.4, Carbohydrate 22.2, Fiber 0.6, Sugar 11.1, Protein 2.4
CRANBERRY STREUSEL MUFFINS
I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don't even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
- Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
- Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
- In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
- Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.
Nutrition Facts : Calories 175.5, Fat 6, SaturatedFat 0.9, Cholesterol 16, Sodium 72.2, Carbohydrate 28.2, Fiber 0.9, Sugar 15.7, Protein 2.5
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
STREUSEL CRANBERRY OAT MUFFINS
Have a healthy appetite for a snack? Try these muffins with the zest of tart cranberries. The streusel topping sweetens them up just a bit, adding a nice balance. -Ursula Maurer, Wauwatosa, Wisconsin
Provided by Taste of Home
Time 30m
Yield 2 dozen.
Number Of Ingredients 20
Steps:
- In a large bowl, combine the first eight ingredients. In a small bowl, whisk the eggs, yogurt, oil, honey and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts if desired. , Fill greased or paper-lined muffin cups three-fourths full. For streusel, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over tops. Bake at 375° for 15-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts :
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.
BANANA WALNUT CRANBERRY MUFFINS
Muffins that have a full range of flavor from the sweet bananas to tart cranberries and the crunch of the walnuts.
Provided by Mel Schwan
Categories Bread Quick Bread Recipes Muffin Recipes Banana Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl.
- Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms.
- Spoon batter into lined cups, filling each 3/4 full.
- Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts.
- Sprinkle walnut crumble over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.
Nutrition Facts : Calories 278.4 calories, Carbohydrate 41.1 g, Cholesterol 42.3 mg, Fat 12.1 g, Fiber 1.9 g, Protein 3.8 g, SaturatedFat 5.2 g, Sodium 182.9 mg, Sugar 23.6 g
CRANBERRY SOURDOUGH MUFFINS WITH STREUSEL TOPPING
Sourdough, tart dried fruit and crunchy hazelnuts take these muffins to a new level. We serve them warm or at room temperature. -Patricia Quinn, Omaha, Nebraska
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Let Sourdough Starter come to room temperature before using., Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts., In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange zest until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots., Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 293mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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- In a pie plate, toast the walnuts for 5 minutes, or until browned and fragrant; cool. In a large bowl, mix the flour with the granulated and light brown sugars, baking powder and salt. Stir in the butter, then add the walnuts and pinch the topping mixture into clumps.
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