Best Cranberry Nut Muffins Recipes

CRANBERRY NUT MUFFINS

Steps:

• preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners.
• Mix 6 tablespoons flour and brown sugar together in a bowl for topping; cut butter into the flour mixture until you have pea-sized crumbs. Set aside.
• Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture.
• Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle reserved topping mixture onto the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.

ORANGE & CRANBERRY-NUT MUFFINS

Steps:

• Preheat oven to 400 degrees F.
• Grease a 12 cup muffin pan.
• In a bowl, stir together cranberries, 1/4 cup of the sugar, and orange peel.
• In a larger bowl, sift together flour, baking powder, salt, and the rest of the sugar.
• Add oil, orange juice, and eggs all at once to the flour mixture and stir until moistened.
• Fold in sugared cranberries and nuts.
• Pour batter into muffin pan, evenly dividing batter between cups.
• Bake at 400F for 20-25 minutes or until golden brown.

CRANBERRY NUT MUFFINS

Steps:

• In a mixing bowl, combine the flour, sugar, baking powder and salt.
• In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened.
• Fold in cranberries, pecans and orange peel.
• Fill greased or paper-lined muffin cups three-fourths full.
• Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean.
• Cool for 5 minutes before removing from pans to wire racks.

JUMBO CRANBERRY-ORANGE-NUT MUFFINS

Steps:

• Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.
• Grease bottoms of jumbo muffin pan with vegetable shortening.
• Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.
• Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.
• Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.

BANANA CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners.
• Sift flour, oat bran, baking powder, baking soda, and salt together into a large bowl.
• Beat brown sugar, butter, egg, and vanilla extract together in a bowl until smooth. Beat in bananas, almond milk, and cranberries. Fold in flour mixture. Stir walnuts into the batter.
• Fill each muffin liner with 1 tablespoon batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool.

QUICK CRANBERRY NUT MUFFINS

Steps:

• In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

MACADAMIA NUT, CRANBERRY, GINGER AND WHITE CHOCOLATE MUFFINS

Steps:

• Pre-heat oven to 350 F (180 C).
• Combine dried cranberries, crystallized ginger, brandy or Grand Marnier, and hot water and let sit for 15 minutes.
• In a large mixing bowl beat egg. Add brown sugar and butter and continue to beat for one minute. Stir in buttermilk.
• In separate bowl combine flour, baking powder and salt. Mix thoroughly. Add this mixture all at once to the egg mixture. Stir lightly until combined. Do not over mix.
• Fold in white chocolate chips and nuts, along with cranberry and brandy mixture, into the batter. Spoon into muffin cups.
• Bake for 25 to 30 minutes until tops are slightly browned.

SPECIAL CRANBERRY NUT MUFFINS

Steps:

• In a bowl, combine the dry ingredients. Stir in the buttermilk, egg, butter, cranberries and nuts just until moistened. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing to wire racks. Combine cardamom butter ingredients; serve with muffins.

CRANBERRY-NUT MUFFINS

Steps:

• Preheat oven to 375°F. Line 12 muffin cups with foil muffin liners. Using electric mixer, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Add applesauce, sour cream and orange peel and beat until well blended. Stir flour, baking powder, baking soda and salt over mixture; beat until just blended. Stir in cranberries and walnuts. Divide batter among muffin liners.
• Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

CRANBERRY AND NUT MUFFINS

Steps:

• Preheat oven to 400°F.
• Generously butter a (or spray with non-stick spray) 12 large or 16 medium muffins pan.
• Combine chopped cranberries with 1/2 cup sugar.
• Whisk or sift together (sifting will make for lighter muffins), flour, baking powder, salt, and 3 tablespoons sugar. Beat egg, add milk and beat well. Add melted butter or shortening. Stir quickly into dry ingredients, mixing well just until dry ingredients are moistened, some lumps will remain.
• Stir in cranberries, chopped nuts, and orange peel (optional).
• Bake at 400°F for 20 or 25 minutes.
• Remove from oven; brush muffin tops with melted butter. Sprinkle with coarse sugar or cinnamon sugar, if desired.

CRANBERRY NUT MUFFINS

Steps:

• Preheat the oven to 400°F Grease and flour 18 muffin cups (or line with paper muffin cups).
• In a medium bowl, cream together the butter and sugar until soft and fluffy. Beat in the egg. Re-sift the flour with the baking powder, baking soda and salt. Stir into the butter mixture, scraping down the sides of the bowl thoroughly. By hand stir in the yogurt, cranberries, walnuts and vanilla until just combined --- do not overmix.
• Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake 12 to 15 minutes, until muffins are set and lightly browned on top.

CRANBERRY NUT MUFFINS

Steps:

• Preheat oven to 375 degrees. Grease and flour tins or paper liners. In a lg. bowl add oil and 1/3 C. sugar until light and fluffy. Add egg and mix in. Mix flour, baking powder and salt. Add flour mixture alternating with milk. Add berries and stir into batter. Fold in remaining ingredients. Fill muffin cups and sprinkle with topping ingred. Bake at 375 degrees for 20-25 min. Remove from oven and wait 20-25 min. to remove from pans Yield 6 Lg., or 12 small. Mix 1/4 C. sugar, 4 T. marmalade & 1 T. butter

CRANBERRY NUT MUFFINS

Steps:

• Combine Miracle Whip, orange juice, eggs and cranberries.
• In a separate bowl, combine remaining ingredients.
• Stir wet mixture into dry ingredients. Fill greased muffin cups. Bake at 350F for 20-25 minutes. Let stand for 10 minutes. Remove from pan.