Cranberry Bliss Muffins Recipes

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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 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

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 BLISS MUFFINS



Cranberry Bliss Muffins image

Holiday breakfast perfection. Inspired by Starbucks' Cranberry Bliss bars, these decadent muffins are studded with white chocolate chips and dried cranberries, then slathered with a cream cheese frosting, cranberries, and a white chocolate drizzle.

Provided by Kare for Kitchen Treaty

Time 45m

Number Of Ingredients 16

2 cups 10 ounces all-purpose flour*
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1 cup dark brown sugar (packed)
4 tablespoons unsalted butter (melted)
2 teaspoons pure vanilla extract
2 teaspoons orange zest (optional)
1 1/4 cups sour cream
1 1/2 cups dried cranberries (lightly chopped, divided)
1 1/2 cups white chocolate chips (divided)
4 ounces cream cheese (room temperature)
1/4 cup unsalted butter (room temperature)
1 1/2 cups powdered sugar (aka confectioners' sugar)
1 teaspoon pure vanilla extract
Pinch salt

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Prepare a standard-size muffin pan with 12 cups by either greasing the cups with butter or a non-stick oil spray or by adding cupcake liners.
  • In a large bowl, whisk together the flour, baking powder, and salt.
  • Crack the egg into a medium bowl and whisk until pale, about 30 seconds. Add the sugar and whisk vigorously until thick and well-combined, another 30 seconds. Add the melted butter and whisk vigorously to combine. Stir in the vanilla and orange zest. Lastly, add the sour cream in two additions, whisking just until combined.
  • Chop the cranberries (if you haven't already). Reserve 2 tablespoons and set aside. Add the remainder to the flour mixture along with 1 1/4 cups white chocolate chips. Toss the cranberries and white chocolate chips with the flour mixture just until distributed.
  • Add the sour cream mixture to the flour and fold very gently with a rubber spatula, continuing to fold and stir gently just until combined. The batter will be very thick and there may still be bits of flour here and there; that's okay. Better to have spots of flour than to overmix.
  • Using a trigger-handled ice cream scoop or large spoon, scoop into muffin cups in approx. 1/3 cup increments, dividing evenly between the 12 cups. Bake until the muffins are golden brown and a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Meanwhile, make the frosting. In the bowl of a stand mixer afixed with the whisk attachment or in a medium bowl using a hand mixer, beat the cream cheese and butter on medium speed until well combined, about 30 seconds. Add the powdered sugar, vanilla extract, and salt. Mix on medium speed until well combined and smooth, about 60 seconds.
  • Frost cooled muffins with a knife - each takes about a tablespoon of frosting. Sprinkle on remaining chopped cranberries. Lastly, place 1/4 cup white chocolate chips in a microwave-safe bowl and heat at 50% power in 15-second increments until they melt when stirred. If the white chocolate siezes up, try adding a 1/4 teaspoon or so of vegetable oil to help get it to a drizzle-able consistency. I find my luck varies depending on what brand of white chocolate chips I use (I do like Ghirardelli the best). Another option would be to use a double boiler to melt the white chocolate. Using a spoon, drizzle the white chocolate over the tops of each muffin in long, thin streams. Let sit until white chocolate hardens, about 30 minutes, and serve.
  • The muffins keep well in an airtight container at room temperature for 2-3 days, much beyond that and they get a little stale. You could also freeze the muffins then thaw and frost/garnish before serving.

CLONE OF A CRANBERRY BLISS BAR



Clone of a Cranberry Bliss Bar image

These festive and delicious bars taste just like the real deal!

Provided by CookieEater

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 7h

Yield 16

Number Of Ingredients 18

3 cups confectioners' sugar
½ (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup packed dark brown sugar
¾ cup butter, softened
3 eggs
2 tablespoons minced candied ginger
1 teaspoon vanilla extract
½ teaspoon salt
1 ½ cups all-purpose flour
½ teaspoon baking powder
¾ cup chopped sweetened dried cranberries (such as Craisins®)
1 cup white chocolate chips
¼ cup chopped sweetened dried cranberries (such as Craisins®)
2 tablespoons minced candied ginger
½ cup confectioners' sugar
1 tablespoon heavy whipping cream

Steps:

  • Beat 3 cups confectioners' sugar, cream cheese, lemon juice, and 1 teaspoon vanilla extract together in a large bowl using an electric mixer until frosting is smooth. Cover bowl with plastic wrap and refrigerate while preparing cake.
  • Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking pan.
  • Beat brown sugar and butter together in a large bowl using an electric mixer until smooth; beat in eggs, 1 at a time, until smooth. Stir 2 tablespoons ginger, 1 teaspoon vanilla extract, and salt into brown sugar-butter mixture until incorporated.
  • Beat flour and baking powder into brown sugar-butter mixture until batter is smooth; fold in 3/4 cup dried cranberries and white chocolate chips. Pour batter into the prepared baking pan, spreading evenly.
  • Bake in the preheated oven until cake is lightly browned and a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely, 4 hours to overnight. Remove frosting from refrigerator 1 hour before frosting the cake.
  • Spread frosting evenly over cake; sprinkle with 1/4 cup dried cranberries and 2 tablespoons ginger.
  • Whisk 1/2 cup confectioners' sugar and cream together in a bowl until smooth; drizzle over frosted cake. Cover cake with plastic wrap and refrigerate until chilled, about 2 hours.
  • Cut cake in half lengthwise and each half into 8 equal rectangles. Cut each rectangle in half diagonally, creating 16 triangle-shaped bars.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 64 g, Cholesterol 69.1 mg, Fat 16.5 g, Fiber 0.7 g, Protein 3.8 g, SaturatedFat 9.9 g, Sodium 200.5 mg, Sugar 53.1 g

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