Best Cranberry Muffins With Sugar Sauce Recipes

WINNING CRANBERRY MUFFINS

Winning Cranberry Muffins image

Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 12 standard or 6 jumbo muffins.

Number Of Ingredients 10

Ingredients

1 cup fresh cranberries, quartered
8 tablespoons sugar, divided
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup whole milk
1/3 cup vegetable oil
1 teaspoon grated lemon zest, optional
Cinnamon sugar

Steps:

Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.

Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.

CRANBERRY SAUCE MUFFINS

Cranberry Sauce Muffins image

These fruit-filled muffins are a creative way to turn your leftover Thanksgiving cranberry sauce into a warm and welcoming next-day breakfast.

Provided by By Paula Jones

Categories Side Dish

Time 30m

Yield 18

Number Of Ingredients 9

Ingredients

2 cups Gold Medal™ all-purpose flour
1 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1/2 teaspoon vanilla
1 egg, beaten
1 cup leftover cranberry sauce

Steps:

Heat oven to 400°F. Spray 18 regular-size muffin cups with cooking spray.
In large bowl, stir together flour, sugar, baking powder and salt with whisk. Make well in center of dry ingredients. Add milk, oil, vanilla and egg; stir until combined (batter will be thick). Stir in cranberry sauce.
Divide batter evenly among muffin cups, filling each about three-fourths full.
Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool slightly before serving.

Nutrition Facts : ServingSize 1 Serving

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

Ingredients

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.