Best 4 Cranberry Jumbo Muffins Recipes
Are you in search of a delightful and delectable treat that combines tangy sweetness with a fluffy and moist texture? Look no further than our collection of cranberry jumbo muffin recipes! These muffins are a perfect blend of saveurs, bursting with the tartness of cranberries and the comforting warmth of spices. Whether you're looking for a quick and easy breakfast option, a satisfying snack, or a delightful addition to your holiday table, our curated selection of recipes has something for every palate. So, prepare to embark on a culinary journey that will leave your taste buds craving more as we explore the world of cranberry jumbo muffins!
Let's cook with our recipes!
JUMBO BLUEBERRY MUFFINS (OR CRANBERRY)
These hearty muffins(dense like a poundcake and rise beautifully like a bakery muffin) are great for bake sales or to freeze for later. I mix them up in my Kitchen Aid in a few minutes (dump and mix all ingredients together, adding berries once it's mixed). I use blueberries or cranberries with sugar/sliced almonds on top.
Provided by Roxygirl in Colorado
Categories Quick Breads
Time 35m
Yield 4 dozen
Number Of Ingredients 10
Steps:
- Mix all ingredients, added the berries once everything is mixed and pour into well-greased muffins tins (I only bake in the jumbo pans).
- Bake at 400 degrees for 20-25 minutes (longer for jumbo).
- Muffins are done when toothpick comes out clean in center.
- Makes 4 dozen muffins.
- Note: When I make cranberry muffins I sprinkle coarse sugar and slivered almonds on top before baking).
JUMBO CRANBERRY CITRUS MUFFINS
These cranberry orange muffins will be a delicious treat to wake up to. They're bursting with citrus flavor. Perfectly sweet, with little bits of tart cranberries throughout, these muffins are just as good as anything you'd find at a bakery.
Provided by Cheryl Gross
Categories Breakfast
Time 40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375 degrees. Grease a 6 ct jumbo muffin pan or line with muffin papers.
- 2. Put cranberries in a microwave safe cup or bowl and cover with liquid. (I use orange juice.)
- 3. Microwave for 1 minute, stir, microwave for another minute.
- 4. Then pour into a strainer to drain.
- 5. Mix dry ingredients together in a medium bowl.
- 6. Add orange zest and mix well.
- 7. Then, add drained cranberries and mix well.
- 8. Mix orange juice, milk, oil, egg, sour cream, and orange extract together in a large bowl.
- 9. Stir dry ingredients into the juice mixture. DO NOT OVER MIX!
- 10. Then spoon batter into a greased or paper-lined jumbo muffin tin.
- 11. Bake for 30 minutes. Remove from oven to rack.
- 12. Let stand for 5 minutes then remove muffins from pan to completely cool on the rack.
JUMBO CRANBERRY-ORANGE-NUT MUFFINS
This recipe only produces very large muffins, but the addition of pecans gives the traditional cranberry-orange muffins a whole new flavor. A real treat for Thanksgiving or Christmas brunch!
Provided by patriciafulda
Categories Breakfast
Time 55m
Yield 6 muffins, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees for a 6 cup muffin pan or 375 degrees for a dark, non-stick muffin pan.
- Grease bottoms of jumbo muffin pan with vegetable shortening.
- Prepare orange zest in a large bowl. Beat orange zest, milk, oil and egg with a wire whisk until well mixed. Using a large spoon, blend four, sugar, baking powder and salt and add all at once to liquid mixture, stirring just until flour is moistened. Batter will be lumpy; do not overmix.
- Wash 1 cup cranberries. Put in blender on Chop (lowest setting) for 2 seconds ONLY. Fold in cranberries and nuts into muffin batter. Divide among 6 jumbo juffin cups.
- Bake 20 to 25 minutes until a round toothpick pressed in the center of the muffin comes out clean. Let muffins cool about 5 minutes, then turn out onto a wire rack. Serve warm with butter.
CRANBERRY JUMBO MUFFINS
These muffins are moist and you can taste all spices and the tanginess from cranberries. Breakfast, brunch or dessert.... it's your choice!
Provided by Elsa Beene
Categories Other Breakfast
Time 1h5m
Number Of Ingredients 15
Steps:
- 1. Preheat the oven to 400°F. Line jumbo muffin pan with muffin liners or spray muffin pan with oil cooking spray if not using muffin liners.
- 2. In a medium bowl, combine dry ingredients. In a separate bowl, coat cranberries with 1 tablespoon flour. Set aside.
- 3. In another bowl, beat eggs and sugar with electric mixer in high speed until creamy. Add pumpkin pure and melted butter, mix well.
- 4. Lower the mixer speed, add the dry ingredients until well combined. Fold the cranberries into the batter and stir with spatula.
- 5. Fill muffin liners 3/4 full, transfer muffin pan into the oven and bake for 30 to 35 minutes.
- 6. Let the muffins cool completely by placing the muffin pan to a cooling rack.
Tips:
- Use fresh cranberries: Fresh cranberries have a tart and juicy flavor that is perfect for muffins. If you can't find fresh cranberries, you can use frozen cranberries, but be sure to thaw them before using.
- Don't overmix the batter: Overmixing the batter will make the muffins tough. Stir just until the ingredients are combined.
- Fill the muffin cups almost full: This will ensure that the muffins rise high and have a nice domed top.
- Bake the muffins until a toothpick inserted into the center comes out clean: This is the best way to tell if the muffins are done baking.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack: This will help prevent them from breaking apart.
Conclusion:
Cranberry jumbo muffins are a delicious and easy-to-make breakfast or snack. They are perfect for the holiday season, but they can be enjoyed all year round. With their tart and juicy cranberries, these muffins are sure to be a hit with everyone who tries them!
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