Special Cranberry Nut Muffins Recipes

WINNING CRANBERRY MUFFINS

Winning Cranberry Muffins image

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

Categories Breakfast Brunch

Time 30m

Yield 12 standard or 6 jumbo muffins.

Number Of Ingredients 10

Ingredients

1 cup fresh cranberries, quartered
8 tablespoons sugar, divided
1-3/4 cups all-purpose flour
2-1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
3/4 cup whole milk
1/3 cup vegetable oil
1 teaspoon grated lemon zest, optional
Cinnamon sugar

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.

CRANBERRY NUT MUFFINS

Cranberry Nut Muffins image

Make and share this Cranberry Nut Muffins recipe from Food.com.

Provided by Gingerbear

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/2 cup milk
1/3 cup butter or 1/3 cup margarine, softened
1 egg, beaten
1 1/2 cups fresh cranberries or 1 1/2 cups frozen cranberries, halved
1/2 cup chopped pecans
2 tablespoons orange zest

Steps:

In a mixing bowl, combine the flour, sugar, baking powder and salt.
In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened.
Fold in cranberries, pecans and orange peel.
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 400 degrees for 18 to 20 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks.

QUICK CRANBERRY NUT MUFFINS

Quick Cranberry Nut Muffins image

"One of my favorite recipes to make with my granddaugther, Sarah, is Cranberry Nut Muffins. Sarah pours in the ingredients and helps stir. Her eyes light up when I tell her she can take some of these lovely sweet-tart muffins home to share with her family," says Claire Olson of Saginaw, Minnesota. Their baking sessions and muffins are always a hit-since both are seasoned with love!

Provided by Taste of Home

Time 30m

Yield about 1 dozen.

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
3/4 teaspoon salt
1/2 cup orange juice
1/2 cup whole milk
1/3 cup butter, melted
1 large egg, beaten
1-1/2 cups fresh or frozen cranberries, halved
1/2 cup chopped pecans
2 tablespoons grated orange zest

Steps:

In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the orange juice, milk, butter and egg; stir into dry ingredients just until moistened. Fold in cranberries, pecans and orange zest. Fill greased or paper-lined muffin cups three-fourths full. , Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

CRANBERRY NUT MUFFINS

Cranberry Nut Muffins image

These are incredibly moist muffins with crunchy edges that add a great texture contrast. The fresh cranberries give bright bursts of flavour to the not-too-sweet nutty batter. These muffins are a favourite at "Pastries a Go Go" in Decatur. Recipe was printed in the Atlanta Journal-Constitution (May 2007). Notes: The trick to getting crunchy edges is to bake the muffins in a very hot oven (400°F). You will also get good, but cakier, results if you bake the muffins for 15-20 minutes in a 350°F oven.

Provided by blucoat

Categories Quick Breads

Time 22m

Yield 18 muffins

Number Of Ingredients 11

Ingredients

6 tablespoons unsalted butter, room temperature
1/2 cup sugar
1 extra-large egg
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup nonfat plain yogurt or 3/4 cup low-fat plain yogurt
1 cup coarsely chopped fresh cranberries or 1 cup frozen cranberries
1/2 cup chopped walnuts
1 1/2 teaspoons vanilla extract

Steps:

Preheat the oven to 400°F Grease and flour 18 muffin cups (or line with paper muffin cups).
In a medium bowl, cream together the butter and sugar until soft and fluffy. Beat in the egg. Re-sift the flour with the baking powder, baking soda and salt. Stir into the butter mixture, scraping down the sides of the bowl thoroughly. By hand stir in the yogurt, cranberries, walnuts and vanilla until just combined --- do not overmix.
Spoon the batter into the prepared muffin cups, filling each about 2/3 full. Bake 12 to 15 minutes, until muffins are set and lightly browned on top.

Nutrition Facts : Calories 132.1, Fat 6.4, SaturatedFat 2.8, Cholesterol 24, Sodium 93.4, Carbohydrate 16.5, Fiber 0.7, Sugar 6.7, Protein 2.5

CRANBERRY MUFFINS

Cranberry Muffins image

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

Ingredients

2 cups all-purpose flour
1 cup sugar
1-1/2 teaspoons baking powder
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 teaspoons grated orange zest
1/2 cup shortening
3/4 cup orange juice
2 large eggs, room temperature, lightly beaten
1 tablespoon vanilla extract
1-1/2 cups coarsely chopped cranberries
1-1/2 cups chopped pecans

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.

CRANBERRY NUT MUFFINS

Cranberry Nut Muffins image

I can always be impressed by anything with cranberries in it and this is no exception, I love these muffins for breakfast -

Provided by Chef mariajane

Categories Dessert

Time 20m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

3/4 cup Miracle Whip
1 1/4 cups orange juice concentrate, undiluted
2 eggs, beaten
2 cups fresh cranberries or 2 cups frozen cranberries
2 cups flour
3/4 cup sugar
1/2 cup chopped nuts
2 teaspoons orange rind
1 teaspoon baking powder
1 teaspoon baking soda

Steps:

Combine Miracle Whip, orange juice, eggs and cranberries.
In a separate bowl, combine remaining ingredients.
Stir wet mixture into dry ingredients. Fill greased muffin cups. Bake at 350F for 20-25 minutes. Let stand for 10 minutes. Remove from pan.

Nutrition Facts : Calories 225.2, Fat 4, SaturatedFat 0.7, Cholesterol 35.2, Sodium 186.6, Carbohydrate 43.3, Fiber 2.1, Sugar 24.6, Protein 5

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