Double Cranberry Muffins Recipes

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DOUBLE-CHOCOLATE CRANBERRY MUFFINS



Double-Chocolate Cranberry Muffins image

Bite into these lavish chocolate muffins packed with dried cranberries. Ready in 40 minutes!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 40m

Yield 12

Number Of Ingredients 13

1 1/2 cups Gold Medal™ all-purpose flour
1/3 cup sugar
1/4 cup baking cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
1/2 cup butter or margarine, melted
1/2 cup miniature semisweet chocolate chips
1 package (3 ounces) cream cheese, softened
1/4 cup vanilla baking chips, melted
1 tablespoon sugar
1/3 cup sweetened dried cranberries

Steps:

  • Heat oven to 375°. Grease 12 medium muffin cups, 2 3/4x1 1/4 inches, with shortening; or line muffin cups with paper baking cups and spray with cooking spray.
  • Mix flour, 1/3 cup sugar, the cocoa, baking powder and salt in large bowl. Stir in egg, milk, butter and chocolate chips just until blended. Fill muffin cups about 2/3 full.
  • Mix cream cheese, melted baking chips and 1 tablespoon sugar in small bowl until smooth. Stir in cranberries. Drop spoonfuls of cream cheese mixture onto muffin batter, pressing down slightly.
  • Bake 20 to 25 minutes or until muffins are puffed and cream cheese mixture is light golden brown. Remove from pan to wire rack. Cool 15 minutes before serving.

Nutrition Facts : Calories 275, Carbohydrate 31 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Muffin, Sodium 220 mg

DOUBLE-CRANBERRY MUFFINS



Double-Cranberry Muffins image

Create an instant-holiday tradition in one bite with these Double-Cranberry Muffins. Discover this tasty, easy muffin recipe that doesn't come from a box!

Provided by My Food and Family

Categories     Home

Time 37m

Yield 16 servings

Number Of Ingredients 11

3/4 cup fat-free milk
1-3/4 cups frosted flakes cereal, divided
2 Tbsp. chopped dried cranberries
2 Tbsp. sliced almonds
1 cup plus 1 Tbsp. sugar, divided
2 Tbsp. plus 1 tsp. oil, divided
1-3/4 cups flour
4 tsp. baking powder
1 egg, beaten
1 tsp. zest and 1/2 cup juice from 1 navel orange
1 cup fresh cranberries, coarsely chopped

Steps:

  • Heat oven to 375°F.
  • Add milk to 1 cup cereal in medium bowl; stir to evenly moisten cereal. Let stand 3 min. Meanwhile, crush remaining cereal; mix with dried cranberries, nuts, 1 Tbsp. sugar and 1 tsp. oil.
  • Combine flour, baking powder and remaining sugar in large bowl. Add egg, orange zest, orange juice and remaining oil to milk mixture; mix well. Add to flour mixture; stir just until moistened. (Batter will be lumpy.) Gently stir in fresh cranberries.
  • Spoon into 16 paper-lined muffin cups; top with cereal mixture.
  • Bake 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min. before removing muffins from pans. Serve warm or cooled.

Nutrition Facts : Calories 150, Fat 3.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0.8089 g, Sugar 0 g, Protein 3 g

DOUBLE CRANBERRY MUFFINS



Double Cranberry Muffins image

Make and share this Double Cranberry Muffins recipe from Food.com.

Provided by Redsie

Categories     Quick Breads

Time 37m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 12

1 3/4 cups flour
1 cup sugar, divided
1 tablespoon sugar, divided
4 teaspoons baking powder
2 cups cranberry almond crunch cereal, divided
3/4 cup nonfat milk
1 egg
1 teaspoon grated orange peel
1/3 cup orange juice
2 tablespoons oil, divided
1 teaspoon oil, divided
1 cup fresh cranberries, coarsely chopped

Steps:

  • Preheat oven to 350°F
  • Combine flour, 1 cup sugar and baking powder in large bowl.
  • Mix 1 cup cereal and milk in medium bowl; let stand 3 minute
  • Add egg, orange peel, orange juice and 2 tablespoons oil; mix well.
  • Add to flour mixture; stir just until moistened. (Batter will be lumpy.)
  • Gently stir in cranberries.
  • Crush remaining 1 cup cereal; mix with remaining 1 tablespoons sugar and 1 teaspoons oil.
  • Spoon batter evenly into 16 paper-lined medium muffin cups.
  • Top with cereal mixture.
  • Bake 22 minute or until muffins are golden brown and toothpick inserted in centers comes out clean.
  • Cool in pan 5 min.; remove to wire rack.
  • Serve warm or cooled.

Nutrition Facts : Calories 133.1, Fat 2.5, SaturatedFat 0.4, Cholesterol 13.4, Sodium 101.6, Carbohydrate 25.9, Fiber 0.7, Sugar 14.6, Protein 2.3

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 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

DOUBLE CRANBERRY BANANA BREAD



Double Cranberry Banana Bread image

We love quick breads, and I've found that they freeze nicely if properly wrapped. This is a scrumptious recipe to make before the holidays and freeze for last-minute guests or gifts. -Joan Hallford, North Richland Hills, Texas

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 12

1/3 cup shortening
2/3 cup sugar
2 large eggs, room temperature
1 cup mashed ripe banana
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup whole-berry cranberry sauce
3/4 cup chopped pecans, divided
1/2 cup dried cranberries

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and crumbly. Beat in eggs, banana and vanilla. In another bowl, whisk flour, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cranberry sauce, 1/2 cup pecans and dried cranberries., Transfer to a greased 8x4-in. loaf pan. Sprinkle with remaining pecans. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., Freeze option: Securely wrap cooled loaf in foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 289 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 229mg sodium, Carbohydrate 45g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.

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