Best 5 Dried Cranberry Muffins With Buttermilk Recipes
Indulge in the tantalizing flavors of dried cranberry muffins with buttermilk, a delightful treat that combines the tangy sweetness of cranberries with the moist and fluffy texture of buttermilk muffins. These muffins are not just any ordinary muffins; they are bursting with vibrant flavors and textures that make them a perfect accompaniment to your morning coffee or afternoon tea. With a crispy outer layer and a tender, moist interior, these muffins are sure to satisfy your sweet cravings. The addition of buttermilk adds a subtle tang and richness that elevates the overall taste experience. Whether you prefer them plain or dressed up with a drizzle of glaze, these dried cranberry muffins with buttermilk are a true delight that will surely become a favorite in your kitchen.
In this article, we present two irresistible variations of dried cranberry muffins with buttermilk: a classic recipe and a gluten-free alternative. The classic recipe uses all-purpose flour, while the gluten-free version substitutes it with a blend of almond flour and oat flour, making it a suitable option for those with gluten sensitivities. Both recipes are easy to follow and require simple ingredients that are readily available in most kitchens. With step-by-step instructions and helpful tips, we guide you through the process of creating these delectable muffins, ensuring a successful baking experience. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey together!
BUTTERMILK CRANBERRY MUFFINS
These Buttermilk Cranberry Muffins make the perfect snack to take on a hike or other family excursion.
Provided by Markus Mueller
Categories Baking
Time 45m
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 375F and grease a 12 x muffin pan with softened butter. Sift together all the measured dry ingredients.
- Melt the 1/3 cup of butter and remeasure to ensure proper amount.
- Mix all the wet ingredients together (including butter).
- Mix together the wet and dry ingredients, making sure not to over mix the batter. Fold in the frozen cranberries.
- Garnish with streusel or other appropriate garnish such as nuts or chocolate chips.
- Bake the buttermilk cranberry muffins at 375F for 20 - 25 minutes or until golden brown on top.
Nutrition Facts : Calories 3697.6 kcal, ServingSize 1 serving
BUTTERMILK CRANBERRY MUFFINS
I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. -Jane Yunker, Rochester, New York
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen (about 1-1/4 cups cranberry butter).
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 302mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
BUTTERMILK CRANBERRY MUFFINS
Make and share this Buttermilk Cranberry Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 18 muffins
Number Of Ingredients 14
Steps:
- Combine cranberries and 1/4 cup sugar; set aside.
- Mix together flour, remaining sugar, baking powder, baking soda, and salt.
- Using pastry blender, cut butter into dry ingredients until mixture resembles coarse meal.
- Lightly beat together egg, buttermilk and orange juice.
- Add the liquid and sweetened cranberries to dry ingredients, stirring until just moistened; be careful to not over mix.
- Spoon batter into greased muffin cups, filling two-thirds full.
- Bake at 375 degrees for 25 minutes.
- To make cranberry butter, puree cranberries in blender.
- Add sugar, butter, and lemon juice; process until smooth.
- Refrigerate until ready to use.
CRUNCHY CRANBERRY BUTTERMILK MUFFINS
This delicious recipe came from the American Dairy Association,courtesy of Home Cooking. Packed with oats, cranberries, and buttermilk, this is a treat for the eyes and the tummy! Cranberries are grown in the Mid West, New England and Canada!
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 10-12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Combine dry ingredients in a large mixing bowl.
- Combine liquid ingredients in a small mixing bowl.
- Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
- Gently stir in cranberries.
- Fill paper-lined muffin cups two-thirds full.
- Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
- Cool in pan on wire rack 10 minutes.
- Serve warm or cold with butter and/or cream cheese.
- Note: Muffins can be prepared ahead and frozen.
- Reheat in microwave-one muffin on high for 30 to 45 seconds.
WHITE CHOCOLATE CRANBERRY MUFFINS
I wasn't sure how these muffins would go over with my family, but everyone raved about the combination of white chocolate and dried cranberries.
Provided by Taste of Home
Time 35m
Yield 15 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, buttermilk and butter. Stir into dry ingredients just until moistened. Fold in cranberries and chocolate., Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 15-18 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. , In a small bowl, combine the confectioners' sugar and enough cranberry juice to achieve drizzling consistency. Drizzle over muffins.
Nutrition Facts :
Tips:
- Use fresh cranberries. If you don't have fresh cranberries, you can use frozen cranberries. Just thaw them before using.
- Don't overmix the batter. Overmixing will make the muffins tough.
- Fill the muffin cups only 2/3 full. This will prevent the muffins from overflowing.
- Bake the muffins until a toothpick inserted into the center comes out clean. This will ensure that the muffins are cooked through.
- Let the muffins cool for a few minutes before serving. This will make them easier to handle.
Conclusion:
These dried cranberry muffins with buttermilk are a delicious and easy-to-make breakfast or snack. They are perfect for on-the-go mornings or for packing in lunches. With their moist and fluffy texture, sweet and tangy flavor, and crunchy cranberry bits, these muffins are sure to be a hit with everyone. So next time you're looking for a quick and easy breakfast or snack, give these dried cranberry muffins with buttermilk a try. You won't be disappointed!
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