Best Fresh Cranberry Muffins Recipes

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.

FRESH CRANBERRY MUFFINS

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.

FRESH CRANBERRY PUMPKIN MUFFINS

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.

HEALTHY FRESH CRANBERRY ORANGE COCONUT MUFFINS

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.

MEYER LEMON AND FRESH CRANBERRY MUFFINS

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.

FRESH CRANBERRY MUFFINS

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.