Best 6 Sparkling Cranberry Muffins Recipes
Tantalize your taste buds with the delightful Sparkling Cranberry Muffins, an irresistible treat that combines the vibrant flavors of cranberries with the effervescence of sparkling water. These muffins are not just ordinary muffins; they are a symphony of flavors and textures that will leave you craving more. Dive into the world of muffin perfection as we unveil the secrets behind these delectable delights.
This recipe collection features a variety of muffin variations that cater to different dietary preferences and flavor inclinations. Indulge in the classic Sparkling Cranberry Muffins, bursting with the tartness of cranberries and the subtle sweetness of sparkling water. For a gluten-free option, try the Gluten-Free Sparkling Cranberry Muffins, which offer the same delightful flavors without compromising texture. And for those who prefer a vegan treat, the Vegan Sparkling Cranberry Muffins are a delightful choice, showcasing the power of plant-based ingredients.
Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures. The muffins are moist and fluffy, with a tender crumb that melts in your mouth. The cranberries add a burst of tangy sweetness, while the sparkling water infuses them with a subtle effervescence that elevates the overall experience. Whether you choose the classic, gluten-free, or vegan version, these muffins promise an explosion of flavors that will tantalize your senses.
CRANBERRY MUFFINS
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
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.
WINNING CRANBERRY MUFFINS
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like them, too. It's a typical, hearty New England muffin! -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
Steps:
- Sprinkle cranberries with 2 tablespoons sugar; set aside. Sift remaining sugar, flour, baking powder and salt into large bowl. , In another bowl, beat egg, milk and oil. Make a hole in center of dry ingredients; pour in liquid ingredients. Stir just until moistened. Add berries and, if desired, lemon zest. Fill 12 greased standard or 6 greased jumbo muffin cups. Sprinkle with cinnamon sugar., Bake at 400° for 18 minutes for standard-size muffins or for 22 minutes for jumbo muffins.
Nutrition Facts : Calories 171 calories, Fat 7g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 146mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
SPARKLING CRANBERRY MUFFINS
This warm cranberry muffin, dipped in melted butter and then sugar, would be a delight on a cold snowy afternoon.
Provided by Charlotte J
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Heat oven to 400°F.
- Combine cranberries and 2 tablespoons sugar in small bowl.
- Set aside.
- For the muffin mixture stir together flour, 1/3 cup sugar, baking powder and salt in large bowl.
- Cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Stir in orange juice and egg just until moistened.
- Gently stir in cranberry-sugar mixture.
- Spoon batter into greased or paper-lined muffin pan.
- Bake for 20 to 25 minutes or until golden brown.
- Cool 5 minutes; remove from pan.
- Dip tops of muffins in 1/4 cup melted butter, then in sugar.
- Serve warm.
CRANBERRY MUFFINS RECIPE
Steps:
- Preheat the oven to 400 degrees Fahrenheit. Add muffin liners to a 12-cup muffin pan then spray them with non-stick cooking spray.
- Whisk the flour, baking powder, baking soda, and salt together in a medium sized bowl and set aside.
- Beat the butter and sugar together in a large bowl then add the sour cream, milk, eggs, and vanilla. Mix with an electric mixer for 30 seconds to 1 minute, or until batter becomes slightly fluffy.
- Stir in the dry ingredients by hand until there are still lumps, then fold in the cranberries until combined. Do not overmix.
- Using a cookie scoop, add the batter to each of the muffin liners until they are about 2/3 full.Sprinkle the sparkling sugar on top if using, then bake for 12-15 minutes or until a toothpick comes out clean when inserted into the center of the muffins. Repeat the baking process with the remaining muffin batter then serve.
Nutrition Facts : Calories 223 kcal, Carbohydrate 33 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 42 mg, Sodium 126 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 3 g, ServingSize 1 serving
CRANBERRY CRUMB MUFFINS
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
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
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
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
Tips:
- For a sweeter muffin, add 1/2 cup of granulated sugar to the batter.
- If you don't have fresh cranberries, you can use frozen cranberries. Just be sure to thaw them before using.
- To make sure the muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, the muffins are done.
- These muffins are best served warm, but they can also be stored in an airtight container at room temperature for up to 3 days.
Conclusion:
These Sparkling Cranberry Muffins are a delicious and festive treat that are perfect for any occasion. They're easy to make and can be customized to your liking. So next time you're looking for a special muffin recipe, give these a try!
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