Cranberry Streusel Corn Muffins Recipes

CRANBERRY-STREUSEL CORN MUFFINS

Steps:

• Preheat oven to 400°F. Line three 6-cup muffin tins with paper liners; set aside.
• For streusel topping: In a bowl, mix flour, light-brown sugar, and allspice. Cut in butter, then keep chilled until ready to use.
• For batter: In a separate bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir in eggs, sour cream, butter, and vanilla until just combined.
• In each muffin cup, place 2 tablespoons batter, top with 2 teaspoons canned whole-berry cranberry sauce, and sprinkle with streusel topping. Bake about 15 minutes.

CRANBERRY-PECAN CORN MUFFINS

Steps:

• In a large bowl, combine the cornmeal, flour, baking soda and salt. In another bowl, combine the yogurt, egg, oil and honey. Stir into dry ingredients just until moistened. Fold in cranberries and pecans., Coat muffin cups with cooking spray; fill three-fourths full with batter., Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

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.

CRANBERRY STREUSEL MUFFINS

Steps:

• TOPPING:.
• In a small bowl combine flour, sugar and cinnamon and cut in butter until crumbly and set aside.
• FOR MUFFIN MIX:.
• In medium bowl combine cranberries and icing sugar and set aside.
• In large bowl cream butter and sugar until fluffy, beat in egg and vanilla.
• In separate bowl combine flour, baking powder and salt.
• Add dry ingredients to creamed mixture alternately with milk. Stirring just until combined ( DO NOT OVER MIX) . Gently stir in cranberry mixture.
• Spoon batter into small greased muffin pan for 12 or 9 medium muffin pan.
• Sprinkle evenly with streusel topping
• Bake at 375 for 20-30 minutes. Let cool 5 minutes in pan then 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.