Bisquick Cranberry Streusel Muffins Recipes

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 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:

• 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.

STREUSEL-TOPPED CRANBERRY COFFEE CAKE MUFFINS

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.

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.