Bisquick Cranberry Streusel Muffins Recipes

CRANBERRY MUFFINS

Steps:

• 1. Heat oven to 400 degrees. Grease bottoms only of 12 muffin cups or use paper liners. Mix brown sugar and 1 Tbsp Bisquick and set aside. Stir milk, egg and cranberry sauce in bowl until well blended. Stir in 2 C Bisquick and sugar just until moistened. Fold in dried cranberries and nuts. Divide batter among muffin cups and sprinkle with brown sugar mixture. Bake 18 min or until done. Cool slightly in pan then remove from pan and cool on wire rack.

CRANBERRY STREUSEL MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups. In small bowl, mix brown sugar and 1 tablespoon Bisquick mix; set aside.
• In medium bowl, beat milk, egg and cranberry sauce slightly with spoon. Stir in 2 cups Bisquick mix and the granulated sugar just until moistened. Fill muffin cups about half full. Sprinkle with brown sugar mixture.
• Bake about 18 minutes or until golden brown. Cool slightly before removing from pan.

CRANBERRY STREUSEL MUFFINS

Steps:

• Preheat oven to 400 degrees. Grease only the bottom of a 12 muffin baking pan or use paper liners. Mix the brown sugar and 1 tablespoon of Bisquick mix, set aside.
• In medium bowl, slightly beat milk, egg, and cranberry sauce. Add the 2 cups of Bisquick mix and the granulated sugar and mix until moistened.
• Fill muffin cups half full and sprinkle with brown sugar mixture that was put aside.
• Bake 18 minutes or until golden brown. Cool and remove from pan, serve.

BISQUICK CRANBERRY-STREUSEL MUFFINS

Steps:

• Preheat oven to 400 degees.
• Grease bottoms only of 12 medium muffin cups.
• Mix brown sugar and 1 tbsp baking mix, reserve.
• Beat milk, eff and cranberry sauce slightly in medium bowl. Stir in 2 cups baking mix and the granulated sugar just until moistened.
• Fill muffin cups about 1/2 full, sprinkle with brown sugar mixture.
• Bake 18 minutes or until golden brown.
• Let cool slightly before removing them from pan.

CRANBERRY CRUMB MUFFINS

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 STREUSEL MUFFINS

Steps:

• Preheat the oven to 350°F Spray a 12-cup muffin pan with Pam.
• Make topping: in a small bowl, stir together oats, flour, brown sugar, cinnamon, oil and water until the mixture is crumbly. Set aside.
• Make muffins: in a large bowl and using a whisk or electric beaters, combine sugar, milk, oil, egg and vanilla. With a wooden spoon, stir in the cranberries.
• In another bowl, stir together flour and baking powder. With a wooden spoon, stir the mixture into the cranberry mixture just until everything is combined. Divide the mixture among the prepared muffin cups. Sprinkle topping evenly over top.
• Bake for 18 to 20 minutes or until a tester inserted into the middle of a muffin comes out dry.