CRANBERRY-STREUSEL CORN MUFFINS
Here's a sweet new way to serve up the tart holiday staple, canned cranberry sauce.
Categories cranberry sauce muffin streusel
Time 40m
Yield 18 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400°F. Line three 6-cup muffin tins with paper liners; set aside.
- For streusel topping: In a bowl, mix flour, light-brown sugar, and allspice. Cut in butter, then keep chilled until ready to use.
- For batter: In a separate bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in eggs, sour cream, butter, and vanilla until just combined.
- In each muffin cup, place 2 tablespoons batter, top with 2 teaspoons canned whole-berry cranberry sauce, and sprinkle with streusel topping. Bake about 15 minutes.
Nutrition Facts : Calories 194 calories
CRANBERRY AND OLIVE OIL CORN MUFFINS
Cornbread and cranberry sauce are synonymous with the holidays and they go beautifully together in these delicious muffins. The olive oil adds a fruity note that complements the citrus zest and cranberry sauce, which are swirled into the batter before baking. The Greek yogurt keeps the muffins tender and the cornmeal adds a lovely texture. Plus, they bake up with gorgeous, rustic tops. Feel free to use leftover cranberry sauce in this recipe if you'd like! These muffins are a great way to start the day and especially festive for the holiday season.
Provided by Elena Besser
Time 1h35m
Yield 12 muffins
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F. Spray a 12-cup muffin tin with cooking spray.
- For the cranberry sauce (see Cook's Note): Stir together the cranberries, sugar, orange juice and 1/2 teaspoon salt in a medium saucepan and cook, covered, over medium heat for 5 minutes. Uncover and continue to cook until the cranberries have broken down into a chunky sauce, about 2 minutes. Set aside to cool.
- Meanwhile, make the batter: Whisk together the sugar and eggs in a large bowl. Add the olive oil and yogurt and whisk to combine. Add the lemon juice, lemon zest and reserved orange zest and whisk until combined. Whisk in the vanilla extract.
- In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and 1 teaspoon salt. Add to the wet ingredients and fold with a rubber spatula until just combined.
- Scoop the batter into each well of the prepared muffin tin, 3/4 of the way full, with a cookie scoop or 1/2-cup measuring cup. Top each muffin with 1 tablespoon of the cranberry sauce and swirl into the batter with a toothpick; cover with any remaining batter. If desired, top each with 1 fresh cranberry and sprinkle with sugar.
- Bake for 5 minutes. Without opening the oven door, reduce the oven temperature to 375 degrees F and continue to bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes.
- Immediately after baking, gently turn the muffins out of the tin and let them cool, bottoms up, to avoid soggy bottoms. Serve or store in an airtight container at room temperature for up to 3 days.
- Enjoy!
CRANBERRY-CORNMEAL MUFFINS
The smell of these fresh-baked muffins, filled with tart-sweet cranberries, will get everyone running to breakfast.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups.
- In large bowl, mix flour, cornmeal, sugar, baking powder and salt. In small bowl, mix 2 tablespoons flour mixture and the cranberries; set aside.
- In medium bowl, beat egg with wire whisk until blended. Beat in milk and oil.
- Make a well in center of dry ingredients. Add egg mixture to dry ingredients; stir just until dry ingredients are moistened (batter will be thin). Stir in cranberries and pecans. Divide batter evenly among muffin cups.
- Bake 15 to 18 minutes or until lightly browned and toothpick inserted in center comes out clean. Cool 1 minute; remove from pan to cooling rack. Serve warm or at room temperature.
Nutrition Facts : Calories 230, Carbohydrate 30 g, Cholesterol 20 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Muffin, Sodium 125 mg, Sugar 13 g, TransFat 0 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.
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 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
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
GRANOLA STREUSEL CRANBERRY MUFFIN MIX
These are great for breakfast. Once the family gets a taste, these delicious muffins will disappear quickly! -Karen Moore, Jacksonville, Florida
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Whisk first six ingredients. Place in a 1-qt. jar; top with cranberries. In a small plastic bag, combine streusel ingredients. Add to jar; cover. 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 a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 251 calories, Fat 9g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 271mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 1g fiber), Protein 4g protein.
More about "cranberry streusel corn muffins recipes"
CHOCOLATE CRANBERRY STREUSEL MUFFINS - MOTHER WOULD …
From motherwouldknow.com
CRANBERRY ORANGE STREUSEL MUFFINS - BUNSEN BURNER …
From bunsenburnerbakery.com
ORANGE CRANBERRY CORN MUFFINS - THE SEASONED MOM
From theseasonedmom.com
GRANOLA STREUSEL CRANBERRY MUFFIN MIX RECIPE
From pillsbury.com
ANY-BERRY MUFFINS WITH CORNMEAL STREUSEL | SOUTHERN …
From southernliving.com
FRESH CRANBERRY MUFFINS WITH EASY STREUSEL - MY TURN …
From myturnforus.com
CRANBERRY STREUSEL MUFFINS - RECIPE - FINECOOKING
From finecooking.com
HEALTHY CRANBERRY MUFFINS TENDER CRANBERRY STREUSEL …
From momskitchenhandbook.com
RECIPE: CRANBERRY-STREUSEL CORN MUFFINS - HOUSTON …
From houstonchronicle.com
Estimated Reading Time 1 min
CRANBERRY ORANGE MUFFINS WITH STREUSEL TOPPING
From omgchocolatedesserts.com
CRANBERRY STREUSEL MUFFINS - KRUSTEAZ
From krusteaz.com
OLD-FASHIONED CRANBERRY MUFFINS - THE SEASONED MOM
From theseasonedmom.com
CRANBERRY STREUSEL MUFFINS - A RECIPE AND REDEMPTION STORY
From lifeinpleasantville.com
[email protected] | NORINE'S NEST
From norinesnest.com
CRANBERRY MUFFINS WITH WALNUT STREUSEL - SAVOR THE BEST
From savorthebest.com
CRANBERRY AND OLIVE OIL CORN MUFFINS – FOOD NETWORK KITCHEN
From foodnetwork.com
CRANBERRY STREUSEL MUFFINS - THE CREATIVE BITE
From thecreativebite.com
CRANBERRY CORN MUFFINS | MASSACHUSETTS CRANBERRIES
From cranberries.org
CRANBERRY STREUSEL MUFFINS RECIPE | MYRECIPES
From myrecipes.com
CRANBERRY CORN MUFFINS - THE GOURMET GOURMAND
From thegourmetgourmand.com
CRANBERRY-STREUSEL CORN MUFFINS | KEEPRECIPES: YOUR …
From keeprecipes.com
FRUIT AND SPICE STREUSEL MUFFINS | RECIPE
From kelloggs.ca
CRANBERRY-STREUSEL CORN MUFFINS | RECIPE | CRANBERRY RECIPES, EASY ...
From pinterest.ca
CRANBERRY-STREUSEL CORN MUFFINS | RECIPE | STREUSEL, CORNMEAL …
From pinterest.com
CRANBERRY MUFFINS (ONE BOWL RECIPE) - KYLEE COOKS
From kyleecooks.com
CRANBERRY-STREUSEL CORN MUFFINS RECIPE - NEWSLMEN.COM
RECIPES - BETTYCROCKER.COM
From bettycrocker.com
CRANBERRY-STREUSEL MUFFINS - BIGOVEN
From bigoven.com
FRESH CRANBERRY PECAN MUFFINS WITH STREUSEL TOPPING - SAVORY …
From savorysimple.net
CRANBERRY MUFFINS WITH ORANGE GLAZE - DINNER AT THE ZOO
From dinneratthezoo.com
CRANBERRY MUFFINS WITH WALNUT STREUSEL AND LEMON GLAZE
From chewonthis.blog
BLUEBERRY STREUSEL CORN MUFFINS RECIPE - PUREWOW
From purewow.com
CRANBERRY STREUSEL MUFFINS : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CRANBERRY-CORNMEAL MUFFINS RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love