CRANBERRY-CITRUS MUFFIN TOPS
These soft and fluffy muffins tops are tart and sweet and require no special equipment. Chilling is a must to ensure the proper 'puffing' of the dough.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 12 muffin tops
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F and adjust 2 oven racks to the top and bottom halves of the oven. Line 2 baking sheets with greased parchment paper.
- Sift the flour, baking powder, salt and baking soda together in a medium bowl.
- Whisk the buttermilk, orange zest, vanilla and egg together in a separate bowl. Toss the cranberries with 1 1/2 tablespoons of the sugar.
- Beat the butter and remaining 1/2 cup sugar together in the bowl of a stand mixer fitted with a paddle on medium-high speed until light and fluffy, about 4 minutes (or in a large bowl if using a hand mixer), scraping down the sides of the bowl as needed.
- Adjust the speed to low and add the dry and wet mixtures in alternating batches until just combined. Add the cranberries and fold in using a spatula.
- Spray a 1/4 measuring cup lightly with pan spray. Scoop a level 1/4 cup of batter and scrape out with a rubber spatula onto the baking sheets. Repeat with the remaining batter, spacing the muffin tops about 2 inches apart. Pat the dough into rounded mounds using wet or greased hands. Chill 30 minutes.
- Bake until the muffin tops are slightly golden and can be easily lifted from the baking sheets with a spatula, 18 to 20 minutes. Be sure to keep an eye on these and rotate the baking sheets top to bottom about every 5 minutes or as needed to ensure even baking.
- Let cool in the pan 3 minutes and then transfer to a cooling rack until cool to the touch. Stir together the confectioners' sugar and orange juice and drizzle over the muffin tops.
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.
CANTALOUPE CRANBERRY MUFFINS
These little bites of sunshine were tart, sweet, moist and crunchy all at the same time. I thought about the cantaloupe pulp I froze over the summer and wanted to add a little memory of warmer weather to the muffins, and knew this would be the perfect way. Of course, a celebration of the here and now needed to be added, so what better combination than cantaloupe and cranberries?
Provided by ChefMamaBlogger
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- drain the cantaloupe pulp well before measuring out the 1/2 cup, it should not have any visible watery liquid.
- mix with the sugar, egg, yogurt, ginger and cinnamon and combine thoroughly.
- add cranberries.
- incorporate flours and baking powder only until moistened.
- fill muffin tin cups (sprayed with cooking spray)with 1/4 cup of mixture.
- add 1/2 to 1 tablespoon of Granola to the top of each muffin.
- bake at 350 for 20-25 minutes, or until golden brown.
SUMMER FRUIT CRUMBLE MUFFINS
Combine raspberries, blueberries and peaches in these fruity crumble muffins. They're perfect for picnics, playdates or to enjoy with a cuppa
Provided by Cassie Best
Categories Afternoon tea, Snack
Time 45m
Number Of Ingredients 11
Steps:
- Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Beat 100g of the butter and the caster sugar together using an electric whisk until pale and fluffy. Add the eggs, beat for 1 min, then mix in the yogurt, vanilla and milk. Combine 250g of the flour with the baking powder and bicarb in a bowl with ¼ tsp salt, then stir this into the wet ingredients.
- Spoon 2 tbsp of the batter into each paper case. Gently push two raspberries each into four of the cases, two or three blackberries into another four and a large spoonful of chopped peaches into the final four. Divide the rest of the batter between the cases, spooning it over the fruit, then top with more berries or peaches, to match the filling.
- Mix the remaining 50g flour and 25g butter together with your fingers until the mixture clumps together in small chunks, then stir in the demerara sugar. Sprinkle a little of the crumble mixture over each muffin, then bake for 22-25 mins until risen, golden and a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 mins, then carefully lift out onto a wire rack to cool completely. Will keep for three days in an airtight container.
Nutrition Facts : Calories 259 calories, Fat 10 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.6 milligram of sodium
CRUMB-TOPPED BLUEBERRY MUFFINS
For years I've searched for the perfect blueberry muffins without success. Then I came up with this winning recipe.
Provided by Taste of Home
Time 35m
Yield 2 dozen.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Combine the eggs, milk, orange zest and extracts; stir into crumb mixture just until moistened. Gently fold in blueberries (batter will be stiff)., Fill paper-lined or greased muffin cups two-thirds full. In a another large bowl, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle about 1 teaspoonful over each muffin. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 219 calories, Fat 10g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 248mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
More about "cantaberry crumble top muffins recipes"
BEST CRUMB TOPPING FOR MUFFINS · THE TYPICAL MOM
From temeculablogs.com
Category Dessert, Side DishCalories 123 per serving
MIXED BERRY MUFFINS WITH STREUSEL TOPPING - BUTTER
From butterandbaggage.com
5/5 (2)Category BreakfastCuisine AmericanCalories 316 per serving
BLUEBERRY CRUMBLE MUFFINS RECIPE {WITH SUGAR STREUSEL …
From tastesoflizzyt.com
HOMEMADE BLUEBERRY MUFFINS WITH CRUMB TOPPING
From whatmollymade.com
BLUEBERRY MUFFINS WITH CRUMB TOPPING - FIFTEEN SPATULAS
From fifteenspatulas.com
STRAWBERRY CRUMB MUFFINS - BAKER BY NATURE
From bakerbynature.com
CRANBERRY CRUMBLE MUFFINS | CANADIAN GOODNESS
From dairyfarmersofcanada.ca
CRANBERRY CRUMB MUFFINS - ACCIDENTAL HAPPY BAKER
From accidentalhappybaker.com
STRAWBERRY MUFFINS WITH CRUMBLE TOPPING | LEMONS
From lemonsandzest.com
HOW TO MAKE BAKERY-STYLE CRUMB MUFFINS | KITCHN
From thekitchn.com
CRUMBLE-TOPPED CRANBERRY MUFFINS - THE CHUNKY CHEF
From thechunkychef.com
5/5 (7)Total Time 33 minsCategory BreakfastPublished Nov 30, 2021
JUMBO BLUEBERRY CRUMB MUFFINS - BAKER BY NATURE
From bakerbynature.com
CANTABERRY CRUMBLE TOP MUFFINS - CHAMPSDIET.COM
From champsdiet.com
MUFFIN TOPS RECIPE (BLUEBERRY CRUMB VERSION) | KITCHN
From thekitchn.com
RASPBERRY CRUMB MUFFINS - CREME DE LA CRUMB
From lecremedelacrumb.com
CANTABERRY CRUMBLE TOP MUFFINS RECIPE - FOOD.COM
From food.com
ARONIABERRY CRUMBLE TOP MUFFINS - SUPERBERRIES
From superberries.com
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 »
#lactose #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #breads #fruit #oven #vegetarian #muffins #dietary #low-cholesterol #egg-free #healthy-2 #quick-breads #free-of-something #low-in-something #berries #strawberries #melons #equipment
You'll also love