Dried Cranberry Muffins Recipes

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CRANBERRY ORANGE MUFFINS



Cranberry Orange Muffins image

Provided by Food Network Kitchen

Time 55m

Yield 12 muffins

Number Of Ingredients 10

1 cup dried cranberries
1/4 cup fresh orange juice
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, softened, plus more for preparing the muffin tin
1 teaspoon grated orange zest
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
1/2 cup milk

Steps:

  • Preheat the oven to 375 degrees F.
  • Put the cranberries and orange juice in a small saucepan, and bring just to a simmer over medium heat. Remove berries from the heat, and set aside to cool and plump. Drain off any excess liquid and set aside.
  • Lightly brush a 12-muffin tin with butter. Sift the flour, baking powder, and salt into a medium bowl and set aside.
  • In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, orange zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer.
  • Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Fold in the cranberries. Do not over mix. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

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

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

DRIED CRANBERRY AND ORANGE MUFFINS



Dried Cranberry and Orange Muffins image

Make and share this Dried Cranberry and Orange Muffins recipe from Food.com.

Provided by Lvs2Cook

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 12

2 cups flour
2/3 cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1/3 cup vegetable oil
1 large egg, room temperature
1 teaspoon vanilla
1 teaspoon orange zest
3/4 cup dried cranberries
1/2 cup chopped walnuts or 1/2 cup pecans

Steps:

  • Preheat oven to 400º. Butter twelve muffin cups and edges surrounding the cups.
  • In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. In another bowl, stir together buttermilk, oil, egg, vanilla, and orange peel. Make a well in the center of dry ingredients; add milk mixture and stir just to combine. Stir in cranberries and nuts.
  • Spoon batter into prepared muffin cups. Bake for 15 to 20 minutes or until a toothpick inserted in center of one muffin comes out clean.
  • Remove muffin pan to wire rack. Cool for 5 minutes before carefully removing muffins from cups; finish cooling on rack. Serve warm or cool completely and store in airtight container at room temperature.

Nutrition Facts : Calories 225.7, Fat 10, SaturatedFat 1.4, Cholesterol 18.4, Sodium 264.7, Carbohydrate 30.4, Fiber 1.2, Sugar 13.2, Protein 4.1

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