Best 5 Fresh Cranberry Muffins Recipes
In the realm of breakfast pastries, few treats can rival the allure of a freshly baked muffin. With their tender crumb, sweet and tangy flavor, and enticing aroma, muffins are a delightful way to start the day. Among the many muffin varieties, cranberry muffins hold a special place in the hearts of muffin enthusiasts. These delectable treats burst with the vibrant flavor of cranberries, offering a perfect balance of sweetness and tartness.
These cranberry muffins are not just any ordinary muffins; they are culinary masterpieces that elevate the muffin experience to new heights. Our collection of recipes features a variety of cranberry muffins, each with its own unique twist. From classic cranberry muffins studded with plump and juicy cranberries to gourmet cranberry muffins infused with the flavors of orange or cinnamon, there's a muffin here to satisfy every palate.
Whether you're a seasoned baker or a novice in the kitchen, our recipes are designed to guide you through the process with ease. With detailed instructions and helpful tips, you'll be able to create mouthwatering cranberry muffins that will impress your family and friends. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you craving more.
FRESH CRANBERRY MUFFINS
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
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
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
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
HEALTHY FRESH CRANBERRY ORANGE COCONUT MUFFINS
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
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
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
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
Categories Fruit
Number Of Ingredients 11
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.
Tips:
- Use fresh cranberries. Fresh cranberries are the star of this recipe, so make sure you use the best ones you can find. Look for cranberries that are plump and firm, with a deep red color. Avoid cranberries that are bruised or have soft spots.
- Don't overmix the batter. Overmixing the batter will make the muffins tough. Mix the ingredients just until they are combined.
- Fill the muffin cups only 2/3 full. The muffins will rise as they bake, so don't fill the muffin cups all the way to the top.
- Bake the muffins until they are golden brown. The muffins are done baking when a toothpick inserted into the center comes out clean.
- Let the muffins cool before serving. The muffins will be easier to handle and will taste better if you let them cool for a few minutes before serving.
Conclusion:
These fresh cranberry muffins are a delicious and easy-to-make breakfast treat. They are perfect for a quick grab-and-go breakfast or a special occasion brunch. With their moist and fluffy texture, sweet and tart flavor, and festive appearance, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a delicious and festive breakfast recipe, give these fresh cranberry muffins a try.
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