Best Cranberry Muffin Recipes

GRANOLA STREUSEL CRANBERRY MUFFIN MIX

Steps:

• Whisk first six ingredients. Place in a 1-qt. jar; top with cranberries. In a small plastic bag, combine streusel ingredients. Add to jar; cover. Store in a cool dry place up to 3 months., To prepare muffins: Preheat oven to 375°. Place muffin mix in a large bowl. In a small bowl, whisk egg, water and canola oil until blended. Add to muffin mix; stir just until moistened. Fill paper or foil-lined muffin cups three-fourths full. Combine streusel with melted butter. Sprinkle evenly over muffin cups., Bake until a toothpick inserted in center comes out clean, 15-18 minutes. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

CRANBERRY-CITRUS MUFFIN TOPS

Steps:

• Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
• Sift the flour, baking powder, salt and baking soda together in a medium bowl.
• Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
• Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
• Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
• Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
• Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
• Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.

ORANGE-CRANBERRY MUFFIN

Steps:

• 1. Preheat oven to 400 degrees. It's best to let your oven sit at the desired temperature for 5-10 minutes before popping your muffins in.
• 2. Combine flour, sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of mixture.
• 3. Combine rind, juice, oil, and egg in a small bowl, stirring well with a wisk. Add to flour mixture, stirring just until moist. DON'T OVER MIX BATTER! Fold in cranberries and pecans(if desired at this point, or sprinkle on top after baking). Spoon batter into 12 muffin cups either coated with cooking spray or liners. BAKE at 400° for 15 minutes or until the muffins spring back when touched lightly in the center.
• 4. MIX 1 cup powder sugar with approximately 3-4 Tablespoons of orange juice. Add orange juice until you get a nice smooth drizzle consistency. Once your muffins are finished baking, carefully remove each muffin and place on a wire rack. Drizzle each muffin with the orange glaze and sprinkle with pecans; let cool.

CRANBERRY JELLO MUFFIN CUPS

Steps:

• 1. Drain pineapple,reserving juice.Add enough water to juice to measure 2 1/2 cups . pour in to sauce pan bring to a boil. Then pour hot water over jello mixes in a bowl,stir untill completely dissolved.
• 2. Stir in cranberry sauce and pineapple and nuts. stir and mix. Spoon (I used a ladle )into paper lined muffin cups .Using your muffin pans.Then refrigarate about 2 half hours or untill firm. Then remove liners.

CRANBERRY MILLET MUFFIN

Steps:

• Preheat oven to 350 degrees. Coat a standard 12-cup muffin pan with cooking spray; set aside. In a medium bowl, whisk together flour, baking powder, salt, and millet. Working over the bowl, toss the cranberries in a medium bowl with about 2 teaspoons of the flour mixture to lightly coat; set aside flour mixture and cranberries.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until combined. Mix in vanilla.
• With the mixer on low speed, add the reserved flour mixture, beating until just combined. Add milk, beating, until just combined; do not overmix. Using a rubber spatula, fold in cranberries. Divide batter evenly among prepared muffin cups.
• Bake, rotating the pan halfway through, until the muffins are golden brown and a cake tester inserted in the center of one muffin comes out clean, about 30 minutes. Transfer pan to a wire rack to cool 10 minutes. Turn muffins on their sides in their cups, and let cool. Serve warm or at room temperature.

TURKEY POT PIE WITH CRANBERRY-ORANGE CORN MUFFIN TOPPING

Steps:

• Heat the broiler with the rack in the upper third of the oven.
• Toast the walnuts in a small pan over medium heat until fragrant.
• Heat the EVOO, a turn of the pan, in a large skillet or Dutch oven with lid over medium-high heat. Add 3 tablespoons butter to the pan and melt. Then add the celery, carrots, bay leaf and onions. Next, season with salt, pepper and thyme. Partially cover the pan and sweat the vegetables for 7 to 8 minutes. Remove the lid, sprinkle the vegetables with the flour and stir 1 minute. Then whisk in 2 1/2 cups chicken stock and cook to thicken. Add the turkey and heat through. Reduce the heat to a simmer and remove the bay leaf.
• Meanwhile, heat the remaining 1 1/2 cups chicken stock and the milk to a low boil. Whisk in the polenta and thicken, 2 to 3 minutes. Sprinkle the polenta with a little salt and stir in half of the Cheddar, the cranberry sauce, honey, orange zest, walnuts and the remaining 2 tablespoons butter. Spoon and spread the polenta over the top of the turkey filling and scatter the remaining Cheddar over top. Broil to brown and set the top, 1 to 2 minutes.

CRANBERRY MUFFIN MIX

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. Cut in shortening until the mixture resembles coarse crumbs. Store in an airtight container in a cool, dry place for up to 6 months. Yield: about 4 batches (11-1/2 cups total). , To prepare muffins: Place 2-3/4 cups muffin mix in a bowl. Combine the egg, milk and butter; stir into mix just until moistened. Fold in cranberries. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. ,

CRANBERRY MUFFIN

Steps:

• Preheat the oven to 325 degrees F.
• Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.

CRANBERRY-ORANGE MUFFIN STUFFING

Steps:

• Heat olive oil and butter in a medium skillet over moderate heat.
• Add the celery and onion, and saute until tender.
• Season with salt and pepper.
• Crumble the muffins into the pan and combine with the vegetables.
• Add herb of choice and chicken broth.
• Cook stuffing 5 minutes, stirring occasionally. Serve immediately.

APPLE CRANBERRY CRUMBLE MUFFIN

Steps:

• TOPPING: Combine all ingredients. Mix well.
• MUFFINS: Combine flour, brown sugar, and baking soda in a large bowl.
• Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries.
• Spray muffin pans, cups and tops with a nonstick spray. Fill muffin cups with batter. Sprinkle wirh topping.
• Bake at 375F for about 25 minutes or until tops are firm to touch.

CRANBERRY CHIPOTLE CORN MUFFIN

Steps:

• Heat the oven to 400ºF. Coat a 12-cup muffin pan with cooking spray. Combine the cranberries and orange juice in a microwaveable bowl or small saucepan. Heat the mixture on high power in the microwave or over high heat on the stovetop just until it simmers, 3 to 4 minutes. Remove the pan from the heat and let the cranberries stand until they are plump, about 10 minutes. In a large bowl, whisk together the eggs, buttermilk, oil, brown sugar, salt, cranberry mixture, and chipotle peppers. Scatter the baking powder over the top and whisk until blended. Gently stir in the cornmeal and flour until the batter is almost free of lumps. Fill the muffin cups two-thirds full and bake until a knife inserted in the center of a muffin comes out clean, 12 to 15 minutes. Cool the muffins in the pan on a rack for 5 minutes. Then turn them out onto the rack to cool until warm. Serve warm or completely cooled.

DOUBLE CRANBERRY MUFFIN

Steps:

• 1. Preheat oven to 375F. Line a standard-sized 12-cup muffin tin with paper liners. 2. In large bowl, combine flour, flaxseed, baking powder, soda, and salt. Stir in oats. 3. In another bowl, combine eggs, juice concentrate, preserves, oil, and vanilla until smooth. Slowly stir into flour mixture; be careful not to overmix. Gently fold in all the cranberries. 4. Spoon batter into prepared muffin tin. Bake 18 minutes, until a toothpick inserted into the center comes out clean. 5. Transfer to wire rack; let cool completely. Store muffins at room temperature in tightly sealed container for 3 days or frozen for 3 months.