Best Cranberry Buttermilk Muffins In A Jar Recipes

BUTTERMILK CRANBERRY MUFFINS

Steps:

• Pre-heat your oven to 375F and grease a 12 x muffin pan with softened butter. Sift together all the measured dry ingredients.
• Melt the 1/3 cup of butter and remeasure to ensure proper amount.
• Mix all the wet ingredients together (including butter).
• Mix together the wet and dry ingredients, making sure not to over mix the batter. Fold in the frozen cranberries.
• Garnish with streusel or other appropriate garnish such as nuts or chocolate chips.
• Bake the buttermilk cranberry muffins at 375F for 20 - 25 minutes or until golden brown on top.

CRUNCHY CRANBERRY BUTTERMILK MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Combine dry ingredients in a large mixing bowl.
• Combine liquid ingredients in a small mixing bowl.
• Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
• Gently stir in cranberries.
• Fill paper-lined muffin cups two-thirds full.
• Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
• Cool in pan on wire rack 10 minutes.
• Serve warm or cold with butter and/or cream cheese.
• Note: Muffins can be prepared ahead and frozen.
• Reheat in microwave-one muffin on high for 30 to 45 seconds.

CRANBERRY ORANGE BUTTERMILK MUFFINS

Steps:

• Preheat the oven to 400°F
• Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan.
• For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
• For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty.
• Stir in the vanilla and buttermilk.
• In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend.
• Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
• Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
• Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly.
• Let cool in the pan for 5 minutes before unmolding onto wire racks.

CRANBERRY HARVEST MUFFINS

Steps:

• Preheat the oven to 375 degrees F.
• Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
• Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

MINIATURE CRANBERRY MUFFINS

Steps:

• Set oven to 350 degrees.
• Grease 45 mini muffin tins or line with mini paper liners.
• For the topping; mix all ingredients together until blended; set aside.
• Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
• Add in the cranberries and process until just mixed.
• Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
• Bake for about 12-15 minutes for mini muffins.
• Bake 20 minutes for regular-size muffins.

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.