Best Cranberry Maple Muffins Recipes

WHEATENA MAPLE PUMPKIN CRANBERRY MUFFINS

Steps:

• Preheat oven to 400°F.
• In a large mixing bowl, combine wet ingredients (pumpkin, milk, egg, butter and syrup) mixing well.
• In a separate bowl combine dry ingredients (flour, Wheatena, sugar, baking powder and salt), I like to use a fork for this.
• Add dry ingredients to wet and mix until moistened. Stir in 3/4 cup of crasins.
• Spray 16 medium silicon muffin cups, set on a cookie sheet, with butter flavored baking spray. Spoon mixture into cups, filling each cup about 75% full (or to line if there is one). If desired sprinkle top with oats and additional craisins, then spray tops with the I Can't Believe It's Not Butter spray (I recommend you do, it makes the muffins much prettier).
• Bake for 20 minutes or until a toothpick inserted in the center comes out clean. This is the baking time if you're using the silicon baking cups, if you're not I would check them at 15 minutes.

CRANBERRY MAPLE MUFFINS

Steps:

• Preheat oven to 375 degrees. Line muffin cups with paper liners. In large bowl, combine sugar, eggs, butter, buttermilk, and maple extract. Stir in flour, nuts, baking powder, salt and cranberries. Spoon batter into prepared muffin cups. Bake 10 minutes, or until tops are golden brown and wooden pick inserted in center comes out clean.

CRANBERRY MAPLE MUFFINS

Steps:

• Preheat oven to 375ºF.
• Grease a 12-cup muffin tin.
• Topping:.
• Combine flour, brown sugar, and cinnamon.
• Work butter into the dry ingredients until butter is the size of small peas.
• Stir in oats and set aside.
• Batter:.
• Mix milk, oil, egg and maple extract in a separate bowl.
• Add liquid ingredients to dry, mixing just until dry ingredients are moist.
• Stir in cranberries and walnuts.
• Fill each muffin cup 2/3 of the way full with batter.
• Sprinkle topping evenly over each muffin.
• Bake for 25 minutes or until golden brown.
• Cool 5 minutes in pan; remove to a wire rack to cool completely.