Best 10 Cranberry Surprise Muffins Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a delightful journey of flavors with our tantalizing Cranberry Surprise Muffins. These delectable treats are a perfect blend of sweet and tangy, featuring a moist and fluffy muffin base studded with bursts of juicy cranberries. As you bite into these muffins, you'll be greeted with a symphony of flavors, from the natural sweetness of the cranberries to the subtle tartness that provides a refreshing balance. Whether you're looking for a quick breakfast option, a midday snack, or a sweet treat to satisfy your cravings, these Cranberry Surprise Muffins are sure to hit the spot.

Our collection of recipes offers variations to suit every taste and occasion. From the classic Cranberry Surprise Muffins, bursting with fresh cranberries, to the decadent Cranberry Orange Muffins, infused with the vibrant flavors of orange zest and juice, we have something for everyone. For those with dietary restrictions, we also have a gluten-free version of our Cranberry Surprise Muffins, ensuring that everyone can enjoy these delightful treats.

With their vibrant red color and irresistible aroma, these Cranberry Surprise Muffins are sure to be a hit at your next gathering. They're perfect for bake sales, potlucks, or simply as a special treat for your loved ones. So, preheat your oven and let's embark on a delightful baking adventure with our Cranberry Surprise Muffins!

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY CRUMB MUFFINS



Cranberry Crumb Muffins image

In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.

Provided by Samantha Seneviratne

Categories     snack, quick breads, dessert

Time 50m

Yield 12 muffins

Number Of Ingredients 16

3/4 cup/96 grams all-purpose flour
1/2 cup/89 grams loosely packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons/57 grams unsalted butter, melted
2 cups/256 grams all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups cranberries/227 grams, fresh or frozen (but not thawed)
1 cup/99 grams pecans or walnuts, coarsely chopped
1/2 cup/120 grams full-fat sour cream, at room temperature
1/4 cup whole milk, at room temperature
8 tablespoons/113 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar
2 large eggs, at room temperature

Steps:

  • Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
  • Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
  • Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
  • In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
  • Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
  • Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

CRANBERRY MUFFINS



Cranberry Muffins image

These simple old-fashioned Cranberry Muffins are a delicious make-ahead breakfast, cozy side dish with supper, or festive addition to your Thanksgiving or Christmas table.

Provided by Blair Lonergan

Categories     Breakfast     Side Dish     Sides

Time 45m

Number Of Ingredients 12

2 ¼ cups (269 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ cup vegetable oil
¾ cup granulated sugar, plus additional 2 tablespoons for cranberries
2 large eggs
2 teaspoons vanilla extract
2 teaspoons loosely packed orange zest ((optional, if you want to prepare cranberry orange muffins))
½ cup (113 g) full-fat sour cream
1 cup fresh or frozen cranberries, cut larger cranberries in half
Optional topping: coarse sparkling sugar

Steps:

  • Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes.
  • Add the eggs, one at a time, mixing to combine after each addition.
  • Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth.
  • With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
  • In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated.
  • Using a spatula or wooden spoon, gently fold the cranberries into the batter.
  • Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Remove the muffins from the pan and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 32 mg, Sodium 210 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 muffin, UnsaturatedFat 2 g

CRANBERRY MUFFINS



Cranberry Muffins image

There's an abundance of cranberries in our area during the fall, and this recipe is one of my favorite ways to use them. I've often given these fresh-baked muffins as a small gift to friends, and they're always well received. -Ronni Dufour, Lebanon, Connecticut

Provided by Taste of Home

Time 35m

Yield 1.500 dozen.

Number Of Ingredients 15

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange zest
1/2 cup shortening
3/4 cup orange juice
2 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups coarsely chopped cranberries
1-1/2 cups chopped pecans

Steps:

  • In a large bowl, combine the flour, sugar, baking powder, nutmeg, cinnamon, baking soda, ginger, salt and orange zest. Cut in shortening until crumbly. In a small bowl, combine the orange juice, eggs and vanilla. Stir into dry ingredients just until moistened. Fold in cranberries and nuts., Fill 18 greased or paper-lined muffin cups two-thirds full. Bake at 375° until a toothpick inserted in the middle comes out clean, 18-20 minutes. Cool in pans for 10 minutes before removing to wire rack. Serve warm.

Nutrition Facts : Calories 231 calories, Fat 13g fat (2g saturated fat), Cholesterol 24mg cholesterol, Sodium 141mg sodium, Carbohydrate 26g carbohydrate (13g sugars, Fiber 2g fiber), Protein 3g protein.

CRANBERRY SAUCE MUFFINS



Cranberry Sauce Muffins image

I found a delicious use for that leftover cranberry sauce.

Provided by Mintcookie

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 35m

Yield 18

Number Of Ingredients 12

2 cups all-purpose flour
½ cup packed brown sugar
¼ cup white sugar
1 tablespoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground cardamom
1 cup cranberry sauce
¾ cup milk
¼ cup vegetable oil
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease 18 muffin cups or line with paper muffin liners.
  • Whisk flour, brown sugar, white sugar, baking powder, salt, cinnamon, and cardamom together in a bowl. Beat cranberry sauce, milk, oil, egg, and vanilla extract together in a separate bowl. Stir flour mixture into cranberry sauce mixture until batter is just-moistened; pour into prepared muffin cups.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 145 calories, Carbohydrate 26.2 g, Cholesterol 11.1 mg, Fat 3.7 g, Fiber 0.6 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 160.4 mg, Sugar 15.1 g

CRANBERRY HARVEST MUFFINS



Cranberry Harvest Muffins image

Provided by Ina Garten

Time 55m

Yield 18 large muffins

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
  • Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

CRANBERRY SURPRISE MUFFINS



Cranberry Surprise Muffins image

This recipe has been in my family since 1943, so these muffins have been enjoyed during the holidays for many years. The "surprise" is a dollop of cranberry sauce in the center. We like to eat them warm, fresh from the oven. From TOH

Provided by The Daycare Lady

Categories     Quick Breads

Time 30m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 8

2 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1 cup milk
1/4 cup butter, melted
1 cup jellied cranberry sauce

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened.
  • Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter.
  • Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
  • Editor's Note: These muffins are best served the day they're made.

Nutrition Facts : Calories 178.6, Fat 5.7, SaturatedFat 3.2, Cholesterol 48.3, Sodium 243.7, Carbohydrate 28.3, Fiber 0.8, Sugar 11, Protein 4

CRANBERRY MUFFIN



Cranberry Muffin image

Provided by Food Network

Time 50m

Yield 2 dozen

Number Of Ingredients 11

1/2 quart whole eggs
1/4 quart oil
1 pounds butter, softened
1/4 pound baker's shortening
3/8-ounce salt
1 pound sugar
1 1/2 ounces vanilla extract
1/8 teaspoon butter flavoring
1 3/8 ounces baking powder
1 1/8 pounds bread flour
1 1/2 cups whole fresh cranberries

Steps:

  • Preheat the oven to 325 degrees F.
  • Mix all ingredients for 10 minutes, but don't over-mix (leave some lumps). Pour into 2 large muffin trays. Bake for 30 minutes or until golden brown and a tester inserted in the middle comes out clean.

CRANBERRY MUFFINS



Cranberry Muffins image

Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.

Provided by GINGER P

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
¼ cup white sugar
¼ cup vegetable oil
1 egg, beaten
1 cup orange juice
1 tablespoon orange zest
1 ½ cups chopped cranberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
  • Sift together flour, salt and baking powder. Set aside.
  • Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
  • Add flour mixture and stir just until mixed. Fold in cranberries.
  • Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 177 mg, Sugar 6.5 g

HIDDEN SURPRISE MUFFINS



Hidden Surprise Muffins image

Another mailing list goodie. The original poster said this came from her Little House on the Prairie cookbook.

Provided by bunkie68

Categories     Quick Breads

Time 40m

Yield 12 muffins

Number Of Ingredients 9

2 cups flour
1/4 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 egg, slightly beaten with a fork
1 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/4 cup jelly

Steps:

  • Grease the bottom ONLY of a 12-cup muffin tin.
  • Preheat the oven to 400 degrees F.
  • In a medium mixing bowl, stir together the flour, sugar, baking powder and salt.
  • In a second medium sized bowl, combine the egg, milk, vanilla and vegetable oil.
  • Make a "well" in the dry ingredients and add the wet ingredients to the well.
  • Stir until the mixture is moist.
  • Don't overmix - the batter should be lumpy.
  • Fill the muffin tins half full.
  • Now, here is the surprise - drop a teaspoon of jelly into the center of each muffin.
  • Add more batter on top of the jelly so that each cup is 2/3 full.
  • Bake for 20-25 minutes, or until golden brown.
  • When the muffins are baked there will be a jelly surprise in the middle.

MINIATURE CRANBERRY MUFFINS



Miniature Cranberry Muffins image

This recipe will give you approximately 40-45 of the most wonderful moist little muffins, mini chocolate chips or grated semi-sweet chocolate can be replaced for the chopped cranberries.

Provided by Kittencalrecipezazz

Categories     Quick Breads

Time 30m

Yield 40-45 serving(s)

Number Of Ingredients 13

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2 cup melted butter (cooled slightly)
2/3 cup buttermilk
2 large eggs
2 teaspoons vanilla
1/4 cup vegetable oil
1 1/2 cups fresh cranberries
1/2 cup sugar
6 tablespoons flour
2 tablespoons melted butter
2 teaspoons cinnamon

Steps:

  • Set oven to 350 degrees.
  • Grease 45 mini muffin tins or line with mini paper liners.
  • For the topping; mix all ingredients together until blended; set aside.
  • Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
  • Add in the cranberries and process until just mixed.
  • Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
  • Bake for about 12-15 minutes for mini muffins.
  • Bake 20 minutes for regular-size muffins.

Nutrition Facts : Calories 101.5, Fat 4.6, SaturatedFat 2.1, Cholesterol 18.4, Sodium 46.6, Carbohydrate 14, Fiber 0.4, Sugar 7.9, Protein 1.3

Tips:

  • For a sweeter muffin, use more cranberries and sugar. For a tarter muffin, use less cranberries and sugar.
  • To make the muffins even more festive, add a sprinkle of cinnamon sugar to the tops before baking.
  • If you don't have a muffin pan, you can bake the batter in a greased 9x13 inch baking pan for about 30 minutes, or until a toothpick inserted into the center comes out clean.
  • These muffins are best when eaten fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
  • You can also freeze these muffins for up to 2 months. To freeze, place the muffins in a single layer on a baking sheet and freeze for 1 hour. Then, transfer the muffins to a freezer-safe bag and store for up to 2 months.

Conclusion:

These Cranberry Surprise Muffins are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their moist and fluffy texture, sweet and tart flavor, and festive appearance, these muffins are sure to be a hit at your next party or gathering.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #30-minutes-or-less     #time-to-make     #course     #preparation     #healthy     #breads     #muffins     #dietary     #quick-breads

Related Topics