CRUNCHY CRANBERRY BUTTERMILK MUFFINS
This delicious recipe came from the American Dairy Association,courtesy of Home Cooking. Packed with oats, cranberries, and buttermilk, this is a treat for the eyes and the tummy! Cranberries are grown in the Mid West, New England and Canada!
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 10-12 muffins
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F.
- Combine dry ingredients in a large mixing bowl.
- Combine liquid ingredients in a small mixing bowl.
- Stir the liquid mixture into dry mixture just until all dry ingredients are moistened.
- Gently stir in cranberries.
- Fill paper-lined muffin cups two-thirds full.
- Bake 18 to 22 minutes, or until wooden pick inserted in center comes out clean. Check at 18 minutes for doneness.
- Cool in pan on wire rack 10 minutes.
- Serve warm or cold with butter and/or cream cheese.
- Note: Muffins can be prepared ahead and frozen.
- Reheat in microwave-one muffin on high for 30 to 45 seconds.
BUTTERMILK CRANBERRY MUFFINS
These Buttermilk Cranberry Muffins make the perfect snack to take on a hike or other family excursion.
Provided by Markus Mueller
Categories Baking
Time 45m
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 375F and grease a 12 x muffin pan with softened butter. Sift together all the measured dry ingredients.
- Melt the 1/3 cup of butter and remeasure to ensure proper amount.
- Mix all the wet ingredients together (including butter).
- Mix together the wet and dry ingredients, making sure not to over mix the batter. Fold in the frozen cranberries.
- Garnish with streusel or other appropriate garnish such as nuts or chocolate chips.
- Bake the buttermilk cranberry muffins at 375F for 20 - 25 minutes or until golden brown on top.
Nutrition Facts : Calories 3697.6 kcal, ServingSize 1 serving
BUTTERMILK CRANBERRY MUFFINS
I've been making these muffins and this cranberry butter for years, and I have never met anyone who didn't like them. I'll usually buy several bags of fresh cranberries when they're available and freeze them to use throughout the year. I've also discovered that powdered buttermilk works well. -Jane Yunker, Rochester, New York
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen (about 1-1/4 cups cranberry butter).
Number Of Ingredients 15
Steps:
- Preheat oven to 375°. Combine cranberries with 1/4 cup sugar; set aside. Sift together flour, remaining sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse meal. , Lightly beat together egg, buttermilk and orange juice concentrate. Add egg mixture and sweetened cranberries to dry ingredients, stirring just until well-combined. Spoon batter into 18 buttered muffin cups, filling two-thirds full. Bake until a toothpick inserted in muffins comes out clean, about 25 minutes. , For cranberry butter, puree dried cranberries in food processor or blender. Add sugar, butter and lemon juice; process until smooth. Refrigerate until serving.
Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 302mg sodium, Carbohydrate 41g carbohydrate (23g sugars, Fiber 1g fiber), Protein 3g protein.
WINNING CRANBERRY MUFFINS
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
Time 30m
Yield 12 standard or 6 jumbo muffins.
Number Of Ingredients 10
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 ORANGE BUTTERMILK MUFFINS
Other fruits and citrus zest can be substituted in this recipe, but this is my favorite combination.
Provided by Saguaro
Categories Quick Breads
Time 50m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat the oven to 400°F
- Line 12 muffin cups with paper liners or spray generously with nonstick cooking spray. Grease the top of the muffin pan.
- For the streusel, mix all the ingredients together with a fork or your fingertips in a small bowl to make a crumbly mixture. Set aside.
- For the batter, whisk the oil, brown sugar, zest, and egg together in a large bowl. The mixture should be pasty.
- Stir in the vanilla and buttermilk.
- In a large bowl, stir together 2 1/2 cups of the flour, the salt, baking powder, baking soda, and cinnamon. Add to the wet ingredients and blend.
- Fold in the fruit. The use of frozen fruit may help firm up the batter. If not, and the batter seems too loose, add 1/4 cup more flour to make the batter a bit stiffer.
- Using a large ice-cream scoop, fill the muffins cups to the top. Sprinkle streusel topping evenly over each muffin. Place the muffin pan on the prepared baking sheet.
- Bake for 15 minutes, then lower the oven temperature to 350°F and bake for another 12 to 15 minutes, or until the muffins spring back when pressed lightly.
- Let cool in the pan for 5 minutes before unmolding onto wire racks.
MINIATURE CRANBERRY MUFFINS
This recipe will give you approximately 40-45 of the most wonderful moist little muffins, mini chocolate chips or grated semi-sweet chocolate can be replaced for the chopped cranberries.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 30m
Yield 40-45 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350 degrees.
- Grease 45 mini muffin tins or line with mini paper liners.
- For the topping; mix all ingredients together until blended; set aside.
- Place all muffin ingredienrs except the cranberried in a food processor; PULSE 5 times.
- Add in the cranberries and process until just mixed.
- Fill greased or paper-lined tins about two-thirds full, then sprinkle with prepared topping.
- Bake for about 12-15 minutes for mini muffins.
- Bake 20 minutes for regular-size muffins.
Nutrition Facts : Calories 101.5, Fat 4.6, SaturatedFat 2.1, Cholesterol 18.4, Sodium 46.6, Carbohydrate 14, Fiber 0.4, Sugar 7.9, Protein 1.3
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