Cranberry Sparkle Muffins Recipes

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

Ingredients

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.

SPARKLING CRANBERRY MUFFINS

Sparkling Cranberry Muffins image

This warm cranberry muffin, dipped in melted butter and then sugar, would be a delight on a cold snowy afternoon.

Provided by Charlotte J

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

Ingredients

1 cup chopped fresh cranberries or 1 cup frozen cranberries
2 tablespoons sugar
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
3/4 cup orange juice
1 egg, slightly beaten
1/4 cup butter, melted
1/4 cup sugar

Steps:

Heat oven to 400°F.
Combine cranberries and 2 tablespoons sugar in small bowl.
Set aside.
For the muffin mixture stir together flour, 1/3 cup sugar, baking powder and salt in large bowl.
Cut in 1/2 cup butter until mixture resembles coarse crumbs.
Stir in orange juice and egg just until moistened.
Gently stir in cranberry-sugar mixture.
Spoon batter into greased or paper-lined muffin pan.
Bake for 20 to 25 minutes or until golden brown.
Cool 5 minutes; remove from pan.
Dip tops of muffins in 1/4 cup melted butter, then in sugar.
Serve warm.

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

Ingredients

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

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

Ingredients

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

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

Ingredients

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 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

Ingredients

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

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