Cranberry Muffins Recipes

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CRANBERRY MUFFINS



Cranberry Muffins image

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

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange zest
1/2 cup shortening
3/4 cup orange juice
2 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups coarsely chopped cranberries
1-1/2 cups chopped pecans

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



Cranberry Muffins image

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

2 cups all-purpose flour
1/2 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/4 cup oil
1/2 cup milk
1 cup whole berry cranberry sauce or 1 cup cranberries, chopped
butter or margarine, melted
1 pinch sugar

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



Cranberry Muffins image

Yield 12

Number Of Ingredients 9

1 1/4 cups sugar
1/4 cup butter or margarine, softened
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

Steps:

  • Preheat oven to 350ºF.

CRANBERRY HARVEST MUFFINS



Cranberry Harvest Muffins image

Provided by Ina Garten

Time 55m

Yield 18 large muffins

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar

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 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 MUFFIN



Cranberry Muffin image

Provided by Food Network

Time 50m

Yield 2 dozen

Number Of Ingredients 11

1/2 quart whole eggs
1/4 quart oil
1 pounds butter, softened
1/4 pound baker's shortening
3/8-ounce salt
1 pound sugar
1 1/2 ounces vanilla extract
1/8 teaspoon butter flavoring
1 3/8 ounces baking powder
1 1/8 pounds bread flour
1 1/2 cups whole fresh cranberries

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.

JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)



Jumbo Blueberry Muffins (or Cranberry) image

These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.

Provided by Roxygirl in Colorado

Categories     Quick Breads

Time 35m

Yield 4 dozen

Number Of Ingredients 10

4 eggs
2 cups milk
1 cup oil
2 teaspoons vanilla extract (1 teaspoon almond and vanilla extract if you're using cranberries)
1/2 teaspoon butter flavor extract (don't worry if you don't have it)
6 cups flour
2 cups white sugar
8 teaspoons baking powder (yes, 8)
2 teaspoons salt
4 cups blueberries (If you want a "true-blue" muffin, mash part of the blueberries) or 4 cups cranberries (If you want a "true-blue" muffin, mash part of the blueberries)

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 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

FRESH CRANBERRY MUFFINS



Fresh Cranberry Muffins image

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

2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons orange zest
1 ½ teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup shortening
¾ cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 ½ cups chopped cranberries
1 ½ cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
¼ cup margarine

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

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These are my husband's favourite muffins - every time I decide to make a few batches, he insists I make these.

Provided by Seedbeads

Categories     Quick Breads

Time 32m

Yield 6 muffins, 6 serving(s)

Number Of Ingredients 10

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup sugar
1 lemon, zest of
1 lemon, juice of
1 cup fresh cranberries, halved
1 cup milk
1 egg
1/4 cup oil

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.

Nutrition Facts : Calories 377.3, Fat 11.8, SaturatedFat 2.4, Cholesterol 36.7, Sodium 408.6, Carbohydrate 61.9, Fiber 1.9, Sugar 26, Protein 6.8

CRANBERRY NUT MUFFINS



Cranberry Nut Muffins image

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

2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 large eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans

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.

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

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

2 cups all-purpose flour
1 ¼ cups white sugar
1 tablespoon baking powder
½ teaspoon salt
¼ cup lemon juice
¾ cup milk
2 eggs
½ cup vegetable oil
1 cup cranberries, halved
⅓ cup toasted slivered almonds

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 SAUCE MUFFINS



Cranberry Sauce Muffins image

These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.

Provided by By Paula Jones

Categories     Side Dish

Time 30m

Yield 18

Number Of Ingredients 9

2 cups Gold Medal™ all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg, beaten
1 cup leftover cranberry sauce

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.

Nutrition Facts : ServingSize 1 Serving

WINNING CRANBERRY MUFFINS



Winning Cranberry Muffins image

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

Categories     Breakfast     Brunch

Time 30m

Yield 12 standard or 6 jumbo muffins.

Number Of Ingredients 10

1 cup fresh cranberries, quartered
8 tablespoons sugar, divided
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup whole milk
1/3 cup vegetable oil
1 teaspoon grated lemon zest, optional
Cinnamon sugar

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.

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.

LEMON CRANBERRY MUFFINS



Lemon Cranberry Muffins image

These mouthwatering muffins can be baked in less than half and hour. So I often rely on this recipe when time is tight.-Noelle Miles Griggs, Columbia, Illinois

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 10

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 teaspoon lemon extract
1 cup fresh or frozen cranberries, halved
1/3 cup slivered almonds, toasted

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.

Nutrition Facts : Calories 268 calories, Fat 12g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 219mg sodium, Carbohydrate 35g carbohydrate (18g sugars, Fiber 1g fiber), Protein 5g protein.

CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

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

2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup cranberries
1 egg
3/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon grated orange rind

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

CREAM CHEESE CRANBERRY MUFFINS



Cream Cheese Cranberry Muffins image

Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty of Mrs. Leonard Keszler, Bismarck, North Dakota. "They are light and tasty, and they freeze very well," she says.

Provided by Taste of Home

Time 35m

Yield 2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
DRIZZLE:
2 cups confectioners' sugar
3 tablespoons 2% milk

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy, 5-7 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffins comes out clean, 20-25 minutes. Cool 5 minutes before removing from pans to wire racks. , Combine confectioners' sugar and milk; drizzle over muffins.

Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 46mg cholesterol, Sodium 113mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY OATMEAL MUFFINS



Cranberry Oatmeal Muffins image

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

1 cup rolled oats
1 cup low-fat sour cream or 1 cup yogurt
1/2 cup oil
1/4 cup white sugar
1/2 cup brown sugar
1 egg
1 cup flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons orange rind, grated
3/4 cup cranberries, chopped

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

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From melissassouthernstylekitchen.com


10 BEST CRANBERRY MUFFINS WITH FRESH CRANBERRIES RECIPES - YUMMLY
2022-06-10 PUMPKIN SPICE CRANBERRY MUFFINS Anderson and Grant. vegetable oil, pumpkin pie spice, fresh cranberries, flour, eggs and 11 more.
From yummly.com


BAKERY-STYLE CRANBERRY ORANGE MUFFINS - BAKER BY NATURE
2020-11-12 Instructions. For the Cranberry Orange Muffins: Preheat oven to 400 degrees (F). Line a 12-cup muffin tin with paper liners and spray lightly with non-stick baking spray. Set aside until needed. In a large bowl, sift together the flour, …
From bakerbynature.com


10 BEST CRANBERRY MUFFINS WITH DRIED CRANBERRIES RECIPES - YUMMLY
2022-06-08 Orange Cranberry Muffins Crisco. milk, baking powder, salt, sugar, coarse sugar, Pillsbury BEST All Purpose Flour and 6 more.
From yummly.com


CRANBERRY MUFFINS RECIPE - BELLE OF THE KITCHEN
2021-10-18 Preheat the oven to 400 degrees Fahrenheit. Add muffin liners to a 12-cup muffin pan then spray them with non-stick cooking spray. Whisk the flour, baking powder, baking soda, and salt together in a medium sized bowl and set aside. Beat the butter and sugar together in a large bowl then add the sour cream, milk, eggs, and vanilla.
From belleofthekitchen.com


CRANBERRY ORANGE MUFFINS - SALLY'S BAKING ADDICTION
2014-11-06 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 medium 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.
From sallysbakingaddiction.com


COCONUT CRANBERRY MUFFINS – MY ROI LIST
2022-06-17 Meal prep tips. Muffins work so well for meal prep and are fridge and freezer-friendly. Here are some tips for this cranberry muffin recipe: One bowl– melt your coconut oil in a large microwave-safe bowl, then add in all wet ingredients followed by the dry ingredients.I love saving myself from washing extra dishes!
From myroilist.com


CRANBERRY SAUCE MUFFINS – MELANIE COOKS
2020-07-17 Preheat the oven to 400F. Line a 12-cup muffin tin with paper baking cups. Spray the inside of the paper baking cups with non-stick cooking spray. In a large mixing bowl, add cranberry sauce, brown sugar, white sugar, milk, vegetable oil, egg, vanilla, salt and cinnamon, and mix until combined.
From melaniecooks.com


10 BEST LEMON CRANBERRY MUFFINS RECIPES | YUMMLY
2022-05-19 Glazed Lemon Cranberry Muffins Food Fanatic. flour, eggs, milk, lemon juice, pure vanilla extract, fresh cranberries and 7 more. Guided.
From yummly.com


AMAZING CRANBERRY MUFFINS | THE RECIPE CRITIC
2020-12-23 Preheat oven to 400 degrees. Line a muffin tin with paper liners. Spray with non-stick cooking spray. Add flour, sugar, salt, and baking powder to a large bowl. Whisk to combine. Measure milk in a large liquid measuring cup. Add butter, egg, yogurt and vanilla.
From therecipecritic.com


CRANBERRY MUFFINS WITH WALNUT CRUMB TOPPING RECIPE
Step 1. Preheat the oven to 425°. Lightly grease the cups and top of a 12-cup nonstick muffin pan. Advertisement. Step 2. In a pie plate, toast the walnuts for 5 minutes, or until browned and ...
From foodandwine.com


FRESH CRANBERRY MUFFINS • THE VIEW FROM GREAT ISLAND
2020-12-05 Preheat oven to 350 and butter a 12-cup muffin tin, or line with muffin tin liners. Whisk together the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Add the vegetable oil, milk, and eggs, and almond extract, and …
From theviewfromgreatisland.com


CRANBERRY MUFFINS RECIPE - TESCO REAL FOOD
Preheat oven to gas 6, 200°C, fan 180ºC and line a 12-hole muffin tray with paper cases. Simmer the cranberries with 50g of caster sugar for 6-8 minutes, shaking the pan regularly until you have a thick glaze. Sift the flour and the baking powder into a large bowl and stir in 150g caster sugar. In another bowl, whisk together 2 large eggs ...
From realfood.tesco.com


EASY CRANBERRY OATMEAL MUFFINS RECIPE - THE SPRUCE EATS
2021-11-26 Add the oat mixture to the flour mixture, and stir just until blended. Stir in the cranberries and nuts. Do not over mix. Spoon the batter into the prepared muffin pan cups. Bake 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Set pan on a wire rack and let cool 5 minutes.
From thespruceeats.com


BEST CRANBERRY ORANGE MUFFINS - LITTLE SWEET BAKER
2020-01-07 Preheat oven to 425°F. Spray a 12 cup muffin tray with non-stick cooking spray or line with paper liners. In a large bowl, toss together the flour, baking powder and salt. Set aside. In a medium bowl, whisk together the vegetable oil, …
From littlesweetbaker.com


CRANBERRY ORANGE MUFFINS (+ EASY RECIPE) - INSANELY GOOD
2022-06-04 Pour the oil mixture into the flour mixture and whisk just until you no longer see streaks of flour. Gently mix in the orange zest, orange juice, and cranberries. Fill the muffin cups 3/4 full with batter. Bake for 15 to 20 minutes, or until a …
From insanelygoodrecipes.com


MCDONALDS CRANBERRY ORANGE MUFFIN RECIPES
The flavors were just like the delicious, tangy McDonald's® orange-cranberry muffins and looked just as pretty! Much better since I put this together with my youngest of 4 kids. Recipe From allrecipes.com. Provided by mommabrox7. Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes. Time 30m. Yield 6. Number Of Ingredients 9
From dewbay.tibet.org


BEST CRANBERRY MUFFINS RECIPE | RECIPELAND
Coarsely chop cranberries with knife. Generously butter a 12 cup muffin pan. In a small saucepan or skillet, melt butter; set aside to cool. In a medium mixing bowl, with a fork, thoroughly stir together the flour, baking powder, salt and sugar. In a small mixing bowl beat egg enough to combine yolk and white; beat in milk and melted butter.
From recipeland.com


CRANBERRY MUFFIN RECIPE WITH CINNAMON SUGAR TOPPING
Spoon the muffin batter into the well greased muffin cups. Bake at 400 degrees for 20-25 minutes. Remove from pans and brush the tops of the muffins with melted butter. Sprinkle with the cinnamon sugar mixture. Roll a second time in …
From vintagecooking.com


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