Tender 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

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

TENDER CRANBERRY MUFFINS



Tender Cranberry Muffins image

I always make these delicately flavored muffins for the holidays. With tart ruby cranberries peeking out and a sugar-and-spice topping, they don't last long.

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup chopped fresh or frozen cranberries
TOPPING:
2 tablespoons sugar
1/8 teaspoon ground nutmeg

Steps:

  • In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in sour cream. Combine flour, baking powder, baking soda, nutmeg and salt; stir into the creamed mixture just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups two thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 400° for 20-25 minutes or until muffins test done. Cool in pan 10 minutes; remove to a wire rack.

Nutrition Facts :

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.

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

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 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.

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