Cranberry Muffins With Walnut Thyme Streusel Recipes

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CRANBERRY PECAN STREUSEL MUFFINS



Cranberry Pecan Streusel Muffins image

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

Topping:
2 tablespoons all-purpose flour
2 tablespoons granulated sugar
Pinch of salt
¼ teaspoon ground cinnamon
1 tablespoon unsalted butter, cut up
¼ cup (1 ounce) pecans or walnuts, finely chopped
Muffins:
½ cup granulated sugar
1 cup cranberries, coarsely chopped
½ cup (2 ounces) pecans or walnuts, chopped
1 teaspoon grated orange zest
1 teaspoon orange extract
1 large egg at room temperature
1 cup plain or orange yogurt, top liquid poured off
4 tablespoons (¼ cup) unsalted butter, melted, or canola oil
2 tablespoons wheat germ
1½ cups unsifted all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
Special Equipment
2½-inch muffin cups; sifter; wooden skewer or cake tester

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



Cranberry Streusel Muffins image

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

2 tablespoons brown sugar
1 tablespoon Bisquick baking mix
1/3 cup milk
1 egg
1/2 cup whole berry cranberry sauce
2 cups Bisquick baking mix
2 tablespoons granulated sugar

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



Cranberry Streusel Muffins image

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

2 tablespoons quick-cooking oats
1 tablespoon flour
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons vegetable oil
1 teaspoon water
3/4 cup granulated sugar
1/2 cup low-fat milk
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla
1 cup coarsely chopped cranberries
1 1/3 cups flour
2 teaspoons baking powder

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



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

STREUSEL CRANBERRY OAT MUFFINS



Streusel Cranberry Oat Muffins image

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

1-1/2 cups old-fashioned oats
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup packed brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 large eggs, room temperature
1-1/2 cups plain yogurt
1/2 cup canola oil
1/4 cup honey
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries, thawed
1/2 cup chopped walnuts or pecans, optional
STREUSEL:
1/3 cup packed brown sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon
2 tablespoons cold butter

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



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.

BANANA WALNUT CRANBERRY MUFFINS



Banana Walnut Cranberry Muffins image

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

2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon ground nutmeg
¼ teaspoon salt
1 cup white sugar
½ cup butter, melted
2 eggs
1 ½ cups mashed bananas
1 cup dried cranberries
½ cup chopped walnuts
¼ cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons butter, cut into 1/4-inch cubes
⅓ cup chopped walnuts

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



Cranberry Sourdough Muffins with Streusel Topping image

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

1 cup Sourdough Starter
1/2 cup packed brown sugar
1/3 cup plus 1-1/2 cups all-purpose flour, divided
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/4 cup chopped hazelnuts
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup butter, melted
1-1/2 teaspoons grated orange zest
1 cup fresh or frozen cranberries, thawed
1/4 cup chopped dried apricots

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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From whatsgabycooking.com


CRANBERRY STREUSEL MUFFINS RECIPE | MYRECIPES
With an electric mixer on medium-high speed, cream 8 Tbsp. unsalted butter and 1 1/4 cups sugar until fluffy. Add 2 large eggs, one at a time, beating well after each. Lower mixer speed; add half of dry ingredients, then 1/2 cup milk and 1 tsp. vanilla extract. Stir in remaining dry ingredients. Fold in 1 cup chopped fresh cranberries.
From myrecipes.com


10 BEST HEALTHY CRANBERRY WALNUT MUFFINS RECIPES | YUMMLY
2022-06-17 Cranberry Orange Muffins - #Twelveloaves Hostess At Heart baking soda, butter, baking powder, orange juice, sugar, salt and 5 more Healthy Cranberry Nut Muffins A …
From yummly.com


CRANBERRY MUFFINS WITH STREUSEL TOPPING BEST RECIPES
2022-05-28 Store in a cool dry place up to 3 months., To prepare muffins: Preheat oven to 375°. Place muffin mix in a large bowl. In a small bowl, whisk egg, water and canola oil until blended. Add to muffin mix; stir just until moistened. Fill paper or foil-lined muffin cups three-fourths full. Combine streusel with melted butter. Sprinkle evenly over muffin cups., Bake until …
From findrecipes.info


CRANBERRY MUFFINS WITH WALNUT-THYME STREUSEL RECIPE | TASTE OF …
2-1/2 cups all-purpose flour; 2 cups old-fashioned oats; 1/2 cup packed brown sugar; 3 teaspoons baking powder; 1 teaspoon baking soda; 1/4 teaspoon salt
From mastercook.com


VEGAN CRANBERRY AND WALNUT MUFFINS - BUNNY MOMMY COOKS
2019-12-22 50 g of dried cranberries. 350 ml of non-dairy milk. 2 tablespoons of apple cider vinegar. 50 ml of oil (I used olive oil, but you can also use any other) Instructions. heat the oven to 180°C/355°F; prepare the vegan buttermilk by mixing together in a glass non-dairy milk with apple cider vinegar. Set aside to curdle;
From bunnymommycooks.com


CRANBERRY MUFFINS WITH WALNUTS AND OATS | RECIPE | CRANBERRY …
Oct 27, 2019 - Cranberry muffins are a delicious winter muffin recipe. Use fresh or frozen cranberries, oats, walnuts and more for a tasty muffin. Use fresh or frozen cranberries, oats, walnuts and more for a tasty muffin.
From pinterest.com


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