Cranberry And Nut Muffins Recipes

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CRANBERRY HARVEST MUFFINS



Cranberry Harvest Muffins image

Provided by Ina Garten

Time 55m

Yield 18 large muffins

Number Of Ingredients 14

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
2 teaspoons ground ginger
1 1/4 cups whole milk
2 extra-large eggs
1/2 pound unsalted butter, melted and cooled
1 1/2 cups coarsely chopped fresh cranberries
1/2 cup medium-diced Calimyrna figs
3/4 cup coarsely chopped hazelnuts, toasted and skinned
3/4 cup brown sugar, packed
3/4 cup granulated sugar

Steps:

  • Preheat the oven to 375 degrees F.
  • Line 18 muffin cups with paper liners. Sift together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, figs, hazelnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.
  • Spoon the batter into the paper liners, filling each one to the top. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

CRANBERRY NUT MUFFINS



Cranberry Nut Muffins image

These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 large eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans

Steps:

  • preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

CRANBERRY MUFFINS



Cranberry Muffins image

Yield 12

Number Of Ingredients 9

1 1/4 cups sugar
1/4 cup butter or margarine, softened
2 eggs
1/2 cup milk
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup chopped walnuts
2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped

Steps:

  • Preheat oven to 350ºF.

CRANBERRY MUFFINS



Cranberry Muffins image

These simple old-fashioned Cranberry Muffins are a delicious make-ahead breakfast, cozy side dish with supper, or festive addition to your Thanksgiving or Christmas table.

Provided by Blair Lonergan

Categories     Breakfast     Side Dish     Sides

Time 45m

Number Of Ingredients 12

2 ¼ cups (269 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¾ teaspoon salt
¼ cup vegetable oil
¾ cup granulated sugar, plus additional 2 tablespoons for cranberries
2 large eggs
2 teaspoons vanilla extract
2 teaspoons loosely packed orange zest ((optional, if you want to prepare cranberry orange muffins))
½ cup (113 g) full-fat sour cream
1 cup fresh or frozen cranberries, cut larger cranberries in half
Optional topping: coarse sparkling sugar

Steps:

  • Preheat oven to 375°F. Line a standard 12-cup muffin tin with paper liners. Spritz the liners with nonstick spray; set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In a large bowl, use an electric mixer on low speed to combine the oil and ¾ cup of sugar. Increase the speed to medium-high and continue mixing for 2 more minutes.
  • Add the eggs, one at a time, mixing to combine after each addition.
  • Mix in the vanilla extract, the optional orange zest (if using), and the sour cream until smooth.
  • With the mixer on low speed, gradually add the dry ingredients. Mix just until the batter is thick and smooth; do not over-mix.
  • In a small bowl, toss together the cranberries and the remaining 2 tablespoons of sugar so that all of the cranberries are coated.
  • Using a spatula or wooden spoon, gently fold the cranberries into the batter.
  • Divide the batter evenly between the prepared muffin cups. Sprinkle tops with optional coarse sugar, if desired.
  • Bake for 18-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Remove the muffins from the pan and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 208 kcal, Carbohydrate 32 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 32 mg, Sodium 210 mg, Fiber 1 g, Sugar 13 g, ServingSize 1 muffin, UnsaturatedFat 2 g

CRANBERRY WALNUT MUFFINS



Cranberry Walnut Muffins image

Provided by This Gal Cooks

Categories     Breakfast

Time 30m

Number Of Ingredients 15

1 1/2 C all purpose flour
3/4 C granulated sugar
1/2 C chopped walnuts
1/2 C old fashioned oats
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 C pumpkin puree
1/2 C coconut oil, melted (needs to be in liquid form)
2 large eggs
1 tsp vanilla extract
1 1/4 C fresh cranberries
1 tbsp all purpose flour

Steps:

  • Preheat your oven to 350 degrees. Lightly grease and flour a 12 cup standard muffin pan. You can also line with cupcake papers. NOTE: this recipe makes 14 muffins so you can use 2 muffin pans or you can reuse the pan you used for the initial batch of muffins.
  • In a large mixing bowl, whisk together the flour, sugar, cinnamon, salt, baking soda, baking powder, nutmeg, walnuts and oats. In another mixing bowl, whisk together the eggs, vanilla extract, pumpkin puree, coconut oil and pumpkin puree. Pour the wet ingredients into the dry ingredients and gently mix until incorporated. The batter will be thick and lumpy.
  • Toss the cranberries in 1 tbsp of flour to coat. Carefully fold into the muffin batter.
  • Fill each muffin cup 2/3 full.
  • Bake at 350 for 20-25 minutes, or until slightly golden and a toothpick inserted into the center of one of the muffins comes out clean. If using fresh berries, reduce your baking time by about 5 minutes.
  • Cool on a wire rack for 15-20 minutes before serving.

Nutrition Facts : Calories 212 calories, Carbohydrate 25 grams carbohydrates, Fat 12 grams fat, Protein 3 grams protein, Sodium 162 grams sodium, Sugar 12 grams sugar

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

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

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

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.

CRANBERRY MUFFINS



Cranberry Muffins image

Use this scratch recipe to make zesty cranberry muffins with a slight citrus accent via orange zest and orange juice.

Provided by GINGER P

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Yield 12

Number Of Ingredients 9

1 ½ cups all-purpose flour
3 teaspoons baking powder
¼ teaspoon salt
¼ cup white sugar
¼ cup vegetable oil
1 egg, beaten
1 cup orange juice
1 tablespoon orange zest
1 ½ cups chopped cranberries

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan, or use paper liners.
  • Sift together flour, salt and baking powder. Set aside.
  • Beat oil and sugar together until light. Add egg and beat until smooth. Add orange juice and grated zest.
  • Add flour mixture and stir just until mixed. Fold in cranberries.
  • Fill greased muffin pans 2/3 full. Bake at 400 degrees F (200 degrees C) for 20-25 minutes.

Nutrition Facts : Calories 136.2 calories, Carbohydrate 20.4 g, Cholesterol 15.5 mg, Fat 5.2 g, Fiber 1.2 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 177 mg, Sugar 6.5 g

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

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-NUT MUFFINS



Cranberry-Nut Muffins image

Categories     Bread     Mixer     Egg     Breakfast     Brunch     Bake     Vegetarian     Cranberry     Orange     Apple     Walnut     Summer     Sour Cream     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12

Number Of Ingredients 11

2 large eggs
1/2 cup sugar
1/2 cup sweetened applesauce
1/2 cup sour cream
1 teaspoon (packed) grated orange peel
2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
1/4 cup chopped walnuts

Steps:

  • Preheat oven to 375°F. Line 12 muffin cups with foil muffin liners. Using electric mixer, beat eggs and sugar in large bowl until thick and light, about 5 minutes. Add applesauce, sour cream and orange peel and beat until well blended. Stir flour, baking powder, baking soda and salt over mixture; beat until just blended. Stir in cranberries and walnuts. Divide batter among muffin liners.
  • Bake muffins until tester inserted into center comes out clean, about 20 minutes. Transfer muffins to rack; cool.

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