CRANBERRY MUFFINS WITH STREUSEL TOPPING
Steps:
- Adjust oven rack to middle position; Heat oven to 375 degrees F.
- Line 12 cups of a muffin pan with paper liners, or grease with non-stick cooking spray.
Nutrition Facts : ServingSize 1 muffin, Calories 303 kcal, Carbohydrate 49 g, Protein 5 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 41 mg, Sodium 369 mg, Fiber 4 g, Sugar 23 g
CRANBERRY OAT MUFFINS
"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!
Provided by Taste of Home
Time 30m
Yield 9 muffins.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts :
LEFTOVER CRANBERRY SAUCE MUFFINS WITH OAT STREUSEL TOPPING
Don't throw away that leftover cranberry sauce, instead turn it into delicious, leftover cranberry sauce muffins with an oat streusel topping and enjoy for breakfast or dessert!
Provided by Sam | Ahead of Thyme
Categories Muffins
Time 30m
Number Of Ingredients 17
Steps:
- Preheat the oven to 400°F. Line a standard 12-cup muffin pan with cupcake liners and lightly coat with nonstick baking spray.
- In a large mixing bowl, whisk together flour, oats, baking powder, baking soda, salt and cinnamon. Set aside.
- In a medium mixing bowl, cream together butter and sugar. Add in milk, egg and vanilla and stir to combine. Note that the mixture will be lumpy.
- Add the wet ingredients to the dry ingredients and give it a couple stirs with a spatula. Do not fully combine. Then add in the cranberry sauce and stir until just combined. Do not overmix.
- Divide batter evenly among the muffin liners. Fill each cup about 3/4 full.
- In a small bowl, mix together the oat streusel topping ingredients until combined and crumbly. Sprinkle a spoonful on top of each muffin.
- Bake for 18-20 minutes until toothpick comes out clean. Allow muffins to cool in the muffin tray for 5 minutes before transferring muffins onto a wire cooling rack to cool completely.
Nutrition Facts : ServingSize 1 muffin with streusel topping, Calories 204 calories, Sugar 10.5 g, Sodium 743.3 mg, Fat 7.4 g, SaturatedFat 4.5 g, TransFat 0 g, Carbohydrate 29 g, Fiber 1.3 g, Protein 4.9 g, Cholesterol 31.6 mg
CRANBERRY STREUSEL MUFFINS
I love cranberries! And now, we can get them all year-round! You can use fresh or frozen cranberries (and you don't even need to thaw them!!). These are also wonderful with some chocolate chips added to the batter.
Provided by Redsie
Categories Quick Breads
Time 35m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 175.5, Fat 6, SaturatedFat 0.9, Cholesterol 16, Sodium 72.2, Carbohydrate 28.2, Fiber 0.9, Sugar 15.7, Protein 2.5
CRANBERRY SOURDOUGH MUFFINS WITH STREUSEL TOPPING
Sourdough, tart dried fruit and crunchy hazelnuts take these muffins to a new level. We serve them warm or at room temperature. -Patricia Quinn, Omaha, Nebraska
Provided by Taste of Home
Time 50m
Yield 1 dozen.
Number Of Ingredients 15
Steps:
- Let Sourdough Starter come to room temperature before using., Preheat oven to 400°. In a small bowl, mix brown sugar, 1/3 cup flour and cinnamon; cut in cold butter until crumbly. Stir in hazelnuts., In a large bowl, whisk sugar, baking powder, baking soda, salt and remaining flour. In another bowl, whisk egg, melted butter and orange zest until blended; stir in Sourdough Starter. Add to flour mixture; stir just until moistened. Fold in cranberries and apricots., Fill paper-lined muffin cups three-fourths full. Sprinkle with hazelnut mixture., Bake 16-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 272 calories, Fat 14g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 293mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
STREUSEL TOPPED BLUEBERRY MUFFINS
This is a really moist muffin if you don't overwork the batter. I'm a 'muffin snob' and I find myself making this same recipe over and over again! You'll never want to make a boxed blueberry muffin again.
Provided by Heather Walker
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
- Combine 2 cups flour, 2 teaspoons baking powder, and 1/2 teaspoon salt in medium bowl. In a small bowl, sprinkle 1 to 2 tablespoons flour over blueberries, and set aside. (This simple trick will keep you from having "purple" batter)
- In a large bowl, beat 1/2 cup butter with 3/4 cup sugar until light and fluffy. Beat in eggs, and stir in vanilla and lemon zest. Fold in dry ingredients alternately with milk. Fold in blueberries. Remember, fold gently, don't stir. Spoon batter into prepared cups.
- Combine 2 tablespoons flour, 5 tablespoons sugar ,and 1/2 teaspoon cinnamon in a small bowl. Cut in 2 tablespoons butter with fork or pastry blender until mixture resembles course crumbs. Sprinkle over batter in muffin cups.
- Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in center of a muffin comes out clean. Cool in pans on wire rack. These muffins freeze really well, and re-heat in the microwave successfully. Hope you enjoy!!
Nutrition Facts : Calories 266.5 calories, Carbohydrate 38.9 g, Cholesterol 57.2 mg, Fat 10.9 g, Fiber 1.1 g, Protein 4 g, SaturatedFat 6.5 g, Sodium 262.8 mg, Sugar 20.2 g
CRANBERRY PECAN STREUSEL MUFFINS
Cinnamon-nut streusel tops an orange-scented muffin packed with cranberries and pecans-at every altitude, this is an unbeatable combination.
Provided by Susan G. Purdy
Categories Bake Muffin Bread Berry Dairy Fruit Nut Breakfast Brunch Yogurt Cranberry Tree Nut Almond Pecan Walnut Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 muffins
Number Of Ingredients 24
Steps:
- Pan preparation:
- Coat the muffin cups with nonstick vegetable spray (then wipe the top of the pan with a paper towel) or coat with solid shortening.
- Muffins:
- Position rack in center of the oven. Preheat oven to 400°F.
- In a medium bowl, toss together all streusel topping ingredients and pinch everything together with your fingertips to make crumbs. Set aside.
- Measure the sugar. In another bowl, toss together the cranberries and nuts with the grated orange zest, extract, and 1 tablespoon of sugar. Set aside.
- In a large bowl, whisk together the egg(s), yogurt or milk, melted butter or oil, the remaining sugar, and the wheat germ. Place a sifter over the bowl and measure the flour, baking powder, baking soda (if using), salt, and cinnamon into it. Stir/sift the dry ingredients onto the wet, add the cranberry-nut mixture, and stir everything together just to blend; don't over-beat.
- Divide the batter evenly among the muffin cups, filling them nearly full. Sprinkle generously with the streusel crumbs. (Half-fill any empty cups with water.) Bake 20 to 22 minutes (or for the time indicated for your altitude in the chart), or until the muffins are golden brown and well risen and a cake tester inserted in the center comes out clean. Cool slightly on a wire rack, and serve warm.
- Cooks' Note
- If you are baking the muffins at high altitude, follow the adjustments below.
- If baking at 3,000 feet:
- Increase yogurt to 1 cup minus 2 tablespoons. Increase flour to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda.
- If baking at 5,000 feet:
- Increase sugar in muffin batter to ½ cup plus 2 tablespoons. Increase to 2 eggs. Decrease yogurt to 1 cup minus 2 tablespoons. Use ⅓ cup oil, not butter in muffin batter. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking soda. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
- If baking at 7,000 feet:
- Increase sugar in muffin batter to ⅔ cup. Increase to 2 eggs. Decrease yogurt to ¾ cup and add 2 tablespoons water. Use 1/3 cup oil, not butter, in muffin batter. Increase wheat germ to 3 tablespoons. Increase flour in muffin batter to 1¾ cups. Increase baking powder to 1 tablespoon. Omit baking powder. Place rack in lower third of oven; bake at 400°F for 22-25 minutes.
- If baking at 10,000 feet:
- Decrease sugar in muffin batter to ¼ cup plus 2 tablespoons. Replace yogurt with 1 cup whole milk. Use oil, not butter, in muffin batter to retain more moisture. Increase flour in muffin batter to 2 cups minus 2 tablespoons. Omit baking soda. Increase salt in muffin batter to ¾ teaspoon. Place rack in lower third of oven; bake at 425°F for 25-27 minutes.
STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS
With a cranberry surprise inside and a tasty streusel topping, these fruity muffins are the perfect accompaniment to a hot cup of coffee or cocoa.
Provided by Sarah Caron
Categories Side Dish
Time 30m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups.
- In large bowl, beat granulate sugar and oil with electric mixer on medium speed until combined. Add sour cream, vanilla and eggs; beat on low speed until well combined.
- In medium bowl, stir together 2 cups flour, the baking powder, baking soda and cinnamon with mixer running on low speed, gradually beat in flour mixture until combined.
- Fill each muffin cup with 1 heaping tablespoon batter. Top each with 1 tablespoon cranberry sauce. Divide remaining batter evenly among muffin cups, covering cranberry sauce (no need to completely cover).
- In small bowl, mix streusel topping ingredients with fingers until crumbly; sprinkle evenly over batter in cups.
- Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Serve warm or cooled.
Nutrition Facts : ServingSize 1 Serving
CRANBERRY STREUSEL MUFFINS
Tart and tangy cranberry sauce flavors quick and easy streusel-topped muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 260 mg, Sugar 10 g, TransFat 1/2 g
STREUSEL TOPPED CRANBERRY OAT MUFFINS
These are a nice twist to a standard oatmeal muffin. The addition of the whole wheat flour and using dark brown sugar and yogurt just changes the taste and texture of the normal muffin recipe I make. I hope you enjoy the twists to this recipe too. I found this in the Cooking Club magazine.
Provided by HokiesMom
Categories < 30 Mins
Time 30m
Yield 9 muffins, 9 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 400F and line 9 muffin cups with paper liners.
- Whisk together the first 8 ingredients for the Muffins in a large bowl and then stir in dried cranberries.
- Whisk together the last 5 ingredients for the Muffins together in a medium sized bowl.
- Stir the wet ingredients into the dry ingredients just until combined - do not over-mix or your muffins will be very dense/dry.
- Spoon batter into the muffin cups.
- Combine the streusel ingredients in a bowl and then sprinkle over the batter for each muffin.
- Bake 20-25 minutes or until pick comes out clean. Cool in pan on wire rack for 5 minutes before removing from pan to cool completely on rack.
Nutrition Facts : Calories 190.2, Fat 7.2, SaturatedFat 4.1, Cholesterol 40.7, Sodium 251.9, Carbohydrate 27.8, Fiber 2.2, Sugar 11.5, Protein 4.4
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