Best Cranberry Almond Muffins Cranberries Yogurt Bread Recipes

CRANBERRY YOGURT MUFFINS

Steps:

• Preheat oven to 400 F. Line a 12-tin muffin pan with cupcake liners, or spray with cooking spray.
• In a small bowl, combine cranberries with granulated sugar, and toss to combine until coated. Set aside.
• In a medium bowl, sift together flour, baking powder, baking soda and salt. Set aside.
• Use a hand mixer (or stand mixer) to cream together the butter and brown sugar in a large bowl, until light and fluffy, about 2 minutes. Beat in egg, then add yogurt and vanilla and beat until combined. The batter will be lumpy.
• Add dry ingredients to wet ingredients and beat until just combined, and no dry flour particles are visible. Fold in the cranberry-sugar mixture.
• Use a medium to large cookie scoop and divide batter evenly into the liners, filling them all the way to the top. Bake for 18-20 minutes, until the tops are golden brown and a toothpick inserted comes out clean. Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire cooling rack to continue cooling.

CRANBERRY MUFFINS

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.

CRANBERRY ALMOND MUFFINS

Steps:

• In a bowl combine the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk eggs, sour cream, butter, and almond extract; stir into dry ingredients just until moist. Fold in 1/2 cup almonds.
• Fill muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups 3/4ths full; sprinkle with remaining almonds.
• Bake at 375 for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack.
• Serve warm.

CRANBERRY ALMOND BREAD

Steps:

• Heat oven to 350 degrees. Grease and flour a 12-cup Bundt pan.
• In a medium bowl, combine flour, baking powder, baking soda and salt. Stir to mix.
• In a large bowl with an electric mixer, gradually beat sugar into butter.
• Add eggs 1 at a time, beating well after each addition.
• Blend in almond extract.
• In a small bowl, stir together cranberry sauce and sour cream.
• In several batches, add dry ingredients to butter mixture alternately with cranberry sour cream, beating until blended. Batter will be thick.
• Pur batter into Bundt pan and lightly smooth the top.
• Bake 1 hour 10 minutes, or until bread is nicely browned on top and beginning to pull away from sides of pan.
• Let cool 10 minutes and unmold onto a wire rack and allow to cool completely before slicing.

LEMON CRANBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
• Combine flour, sugar, baking powder, and salt in a large bowl. Mix lemon juice and milk in a measuring cup, to sour milk; beat eggs, oil, and milk mixture in a bowl. Stir egg mixture into flour mixture until just moistened; fold in cranberries. Fill prepared muffin cups two-thirds full; sprinkle with almonds.
• Bake in preheated oven until a toothpick inserted into a muffin comes out clean, 18 to 20 minutes. Cool for 5 minutes before removing from pan to wire rack.

CRANBERRY ALMOND MUFFINS [ CRANBERRIES YOGURT BREAD ]

Steps:

• Preheat oven to 375 degrees. Grease and flour muffin tins for 12 large or 18 medium muffins. (Paper baking cups may also be used, though they will stick to the muffins.)
• In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, stir the yogurt, milk, oil, almond extract and eggs until blended.
• Stir the yogurt mixture into the flour mixture until moistened; batter will be lumpy.
• With a rubber scraper and a gentle touch, fold in the cranberries.
• Spoon the batter into the muffin cups and sprinkle with the almonds.
• Bake muffins for 30 minutes or until toothpick inserted in the center comes out clean.
• Remove the muffins from the pans immediately and cool on a wire rack.