Best 4 Cranberry Jumbo Muffins Recipes
Indulge in the delightful symphony of flavors with our tantalizing Cranberry Jumbo Muffins! These delectable muffins are bursting with the tart sweetness of cranberries, enveloped in a moist and fluffy muffin batter that melts in your mouth. Each bite is a harmonious blend of textures, from the juicy cranberries to the crisp muffin top. Perfect for a satisfying breakfast, a sweet afternoon treat, or a delightful addition to your brunch spread, these Cranberry Jumbo Muffins are guaranteed to be a hit with everyone. With three irresistible variations to choose from—Classic Cranberry Jumbo Muffins, Cranberry Orange Jumbo Muffins, and Cranberry Pistachio Jumbo Muffins—you'll find the perfect muffin to suit your taste buds.
The Classic Cranberry Jumbo Muffins are a timeless classic, featuring a generous amount of cranberries that burst with flavor in every bite. The Cranberry Orange Jumbo Muffins add a vibrant citrusy twist, with the tangy sweetness of oranges complementing the tartness of cranberries. And for those who love a nutty crunch, the Cranberry Pistachio Jumbo Muffins are a delightful treat, with the addition of crunchy pistachios adding a delightful textural contrast. No matter which variation you choose, you'll be amazed by the moist and fluffy texture of these muffins, achieved through the perfect balance of ingredients and careful baking techniques.
JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)
These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 35m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
- Bake at 400 degrees for 20-25 minutes (longer for jumbo).
- Muffins are done when toothpick comes out clean in center.
- Makes 4 dozen muffins.
- Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).
JUMBO CRANBERRY CITRUS MUFFINS
These cranberry orange muffins will be a delicious treat to wake up to. They're bursting with citrus flavor. Perfectly sweet, with little bits of tart cranberries throughout, these muffins are just as good as anything you'd find at a bakery.
Provided by Cheryl Gross
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
- 2. Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
- 3. Microwave for 1 minute, stir, microwave for another minute.
- 4. Then pour into a strainer to drain.
- 5. Mix dry ingredients together in a medium bowl.
- 6. Add orange zest and mix well.
- 7. Then, add drained cranberries and mix well.
- 8. Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
- 9. Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
- 10. Then spoon batter into a greased or paper-lined jumbo muffin tin.
- 11. Bake for 30 minutes. Remove from oven to rack.
- 12. Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.
JUMBO CRANBERRY-ORANGE-NUT MUFFINS
This recipe only produces very large muffins, but the addition of pecans gives the traditional cranberry-orange muffins a whole new flavor. A real treat for Thanksgiving or Christmas brunch!
Provided by patriciafulda
Categories Breakfast
Time 55m
Yield 6 muffins, 4-6 serving(s)
Number Of Ingredients 10
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.
CRANBERRY JUMBO MUFFINS
These muffins are moist and you can taste all spices and the tanginess from cranberries. Breakfast, brunch or dessert.... it's your choice!
Provided by Elsa Beene
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F. Line jumbo muffin pan with muffin liners or spray muffin pan with oil cooking spray if not using muffin liners.
- 2. In a medium bowl, combine dry ingredients. In a separate bowl, coat cranberries with 1 tablespoon flour. Set aside.
- 3. In another bowl, beat eggs and sugar with electric mixer in high speed until creamy. Add pumpkin pure and melted butter, mix well.
- 4. Lower the mixer speed, add the dry ingredients until well combined. Fold the cranberries into the batter and stir with spatula.
- 5. Fill muffin liners 3/4 full, transfer muffin pan into the oven and bake for 30 to 35 minutes.
- 6. Let the muffins cool completely by placing the muffin pan to a cooling rack.
Tips:
- Use a muffin scoop or ice cream scoop to fill the muffin cups evenly and reduce mess.
- To prevent the muffins from sticking to the pan, grease the muffin cups with cooking spray or use muffin liners.
- For a crispy muffin top, sprinkle the tops with coarse sugar before baking.
- For a moist muffin, add a dollop of sour cream or yogurt to the batter.
- To make sure the muffins are done, insert a toothpick into the center of a muffin. If it comes out clean, the muffins are done.
- Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Store the muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months.
Conclusion:
These cranberry jumbo muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. With their moist and flavorful crumb and sweet and tangy cranberries, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these cranberry jumbo muffins a try!
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