Best Fresh Cranberry Muffins Recipes

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FARM FRESH ZUCCHINI CRANBERRY NUT MUFFINS



Farm Fresh Zucchini Cranberry Nut Muffins image

Steve, my farmer friend, has kept me well supplied with zucchini. I was looking to make an original muffin recipe to thank him that would knock his socks off.

Provided by SHORECOOK

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 12

Number Of Ingredients 14

6 tablespoons all-purpose flour
¼ cup brown sugar
2 tablespoons butter
½ cup margarine, softened
1 cup white sugar
1 egg
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup grated zucchini
1 cup cranberries
½ cup walnut pieces

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.

Nutrition Facts : Calories 283.2 calories, Carbohydrate 38.6 g, Cholesterol 20.6 mg, Fat 13.3 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 3 g, Sodium 272 mg, Sugar 22 g

FRESH CRANBERRY MUFFINS



Fresh Cranberry Muffins image

This recipe is the best! These muffins are accompanied with a hot cranberry spread and we have them every Thanksgiving in place of dinner rolls.

Provided by Cindy Carnes

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 18

Number Of Ingredients 17

2 cups all-purpose flour
1 cup white sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 teaspoons orange zest
1 ½ teaspoons ground nutmeg
1 teaspoon ground cinnamon
½ teaspoon ground ginger
½ cup shortening
¾ cup orange juice
1 teaspoon vanilla extract
2 eggs, beaten
1 ½ cups chopped cranberries
1 ½ cups chopped walnuts
1 (8 ounce) can whole cranberry sauce
2 tablespoons brown sugar, packed
¼ cup margarine

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray or grease a 12 cup and 6 cup muffin tin.
  • Mix together the flour, sugar, baking powder, baking soda, orange peel, nutmeg, cinnamon and ginger.
  • Cut in shortening; stir in juice, vanilla, eggs, cranberries and nuts. Pour into muffin cups and bake for 25 minutes or until brown.
  • Prepare the topping in a saucepan over low heat by whisking together the cranberry sauce, brown sugar and margarine. Cook until heated and smooth. Remove from heat and serve as a spread for the muffins.

Nutrition Facts : Calories 273.2 calories, Carbohydrate 31.9 g, Cholesterol 20.7 mg, Fat 15.4 g, Fiber 1.8 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 116.5 mg, Sugar 17.3 g

FRESH CRANBERRY PUMPKIN MUFFINS



Fresh Cranberry Pumpkin Muffins image

From an Ocean Spray Cranberry flyer that I found in my huge collection of saved recipe clipouts. I love cranberries and I love the flavor of pumpkin so of course I love putting the two together in any baked good. Remember, if using fresh cranberries that you've frozen to save for later, do not thaw the frozen cranberries before using - they will turn to mushy.

Provided by HokiesMom

Categories     Quick Breads

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

2 cups flour
1/2 cup brown sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup solid-pack pumpkin
2 cups fresh cranberries, coarsely chopped (you may use frozen, just do not thaw!)
1/2 cup oil
1/4 cup 1% low-fat milk (or higher in fat content, but I've found skim does not work well)
1/4 cup molasses
1 egg

Steps:

  • Preheat oven to 350F and grease or paper line 12 muffin tins.
  • Combine dry ingredients in a medium mixing bowl.
  • Combine remaining ingredients in a separate mixing bowl.
  • Add the wet ingredients to the dry ingredients, mixing just until the dry ingredients are moist (do not overmix).
  • Fill each muffin cup 2/3rds of the way full with batter.
  • Bake for 30 minutes or until golden brown.
  • Cool slightly before removing from tins to cool on a wire rack.

Nutrition Facts : Calories 230.1, Fat 9.8, SaturatedFat 1.4, Cholesterol 17.9, Sodium 216.9, Carbohydrate 33.1, Fiber 1.5, Sugar 13.9, Protein 3

MEYER LEMON AND FRESH CRANBERRY MUFFINS



Meyer Lemon and Fresh Cranberry Muffins image

In a large plastic bag in the reduced produce section of my grocery store I scored 10 lemons for a dollar. There were three Meyer lemons in the mix and I knew that I wanted to do something with them. This recipe only uses 1 lemon, Meyers are best but you could use a regular lemon too. This recipe is from the everyone likes sandwiches blog.

Provided by mary winecoff

Categories     Breakfast

Time 30m

Yield 12 muffins

Number Of Ingredients 10

1/2 cup canola oil
1/2 cup sugar
1 egg
1 lemon, juice of, meyer
3/4 cup milk
1 3/4 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of
1 cup cranberries, fresh

Steps:

  • Preheat over to 400 degrees. Oil a muffin tin or used paper liners. Mix together the first five ingredients in a large bowl.
  • In a smaller bowl, combine the remaining ingredients until the cranberries are coated in the flour mixture.
  • Add the dry ingredients into the wet and combine until just blended. Drop by spoonful into muffin tim until each tin is 3/4 full of batter. Bake for 20-25 minutes.

HEALTHY FRESH CRANBERRY ORANGE COCONUT MUFFINS



Healthy Fresh Cranberry Orange Coconut Muffins image

I'm a sucker for all things coconut and now that we have healthier options for incorporating it I like to modify existing recipes. This is a healthier version of a classic Cranberry Orange muffin. I've eaten 2 just now and had to make myself stop. Original version of this I was inspired from is recipe #75662 on this site.

Provided by healthyrecipenut

Categories     Breakfast

Time 35m

Yield 16 muffins, 16 serving(s)

Number Of Ingredients 14

1 cup fresh cranberries, chopped
1/4 cup sugar
1/4 cup brown sugar
1/4 cup unsweetened flaked coconut
1 1/2 cups white whole wheat flour
1/4 cup coconut flour
1/4 cup oat bran
3 teaspoons baking powder
1/2 teaspoon kosher salt
1/3 cup coconut butter, melted
3/4 cup orange juice
2 large eggs
1/2 cup pepitas (raw hulled pumpkin seeds)
turbinado sugar, for sprinkling on top before baking

Steps:

  • NOTE: If not using coconut flour then you can probably use ½ cup of OJ. Coconut flour requires more liquid.
  • Preheat oven to 400 degrees F.
  • Line muffin tins with paper cups. - I love the new parchment ones they have in grocery stores now.
  • In a bowl, stir together cranberries & regular sugar.
  • In a large bowl sift together flours, oat bran, coconut flakes, baking powder, salt and brown sugar.
  • Whisk eggs, OJ, and melted butter and then add to dry ingredients all at once and stir until moistened.
  • Fold in sugared cranberries.
  • Scoop into prepared muffins liners evenly .
  • Sprinkle desired amount of Turbinado sugar on top of each.
  • Bake at 400F for 20 minutes or until lightly brown and toothpick comes out cleanly.

FRESH CRANBERRY MUFFINS



FRESH CRANBERRY MUFFINS image

Categories     Fruit

Number Of Ingredients 11

2 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped fresh cranberries
2/3 cup 2% reduced-fat milk
1/4 cup butter or stick margarine, melted
1 teaspoon grated orange rind
1/2 teaspoon vanilla extract
1 large egg, lightly beaten
Cooking spray

Steps:

  • Preheat oven to 400°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl; stir well with a whisk. Stir in cranberries; make a well in center of mixture. Combine milk, butter, rind, vanilla, and egg; add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 18 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack. Note: These muffins freeze well. Bake them ahead, cool completely, and store in freezer bags. To serve, thaw at room temperature. Reheat in aluminum foil at 300º for 10 to 15 minutes or until thoroughly heated.

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