Best 2 Cranberry Poppy Seed Muffins Recipes
When it comes to delightful sweet treats, cranberry poppy seed muffins are a classic that combines tangy, juicy cranberries with the nutty crunch of poppy seeds, all encased in a tender, moist muffin. Whether you're a seasoned baker or just starting out, this guide will walk you through the essential steps and provide tips for creating the perfect cranberry poppy seed muffins. From gathering the freshest ingredients to mastering the folding technique, we'll ensure that your muffins turn out light, fluffy, and bursting with flavor. So, grab your apron, preheat your oven, and let's embark on this delicious baking journey together.
Here are our top 2 tried and tested recipes!
CRANBERRY-POPPY SEED MUFFINS
Wake up sleepyheads with piping-hot muffins kissed with cranberries.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or grease bottoms only of muffin cups.
- In large bowl, stir all ingredients except cranberries just until moistened. Stir in cranberries. Fill muffin cups about 3/4 full.
- Bake 18 to 20 minutes or until golden brown. Let stand 5 minutes; remove from pan.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 10 g, TransFat 1/2 g
CRANBERRY-POPPY SEED MUFFINS
Wake up sleepyheads with piping-hot muffins kissed with cranberries.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 12
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. Line 12 regular-size muffin cups with paper baking cups, or grease bottoms only of muffin cups.
- In large bowl, stir all ingredients except cranberries just until moistened. Stir in cranberries. Fill muffin cups about 3/4 full.
- Bake 18 to 20 minutes or until golden brown. Let stand 5 minutes; remove from pan.
Nutrition Facts : Calories 120, Carbohydrate 21 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Muffin, Sodium 230 mg, Sugar 10 g, TransFat 1/2 g
Tips:
- Use fresh cranberries for the best flavor. If using frozen cranberries, thaw them completely before using.
- Do not overmix the batter. Overmixing will make the muffins tough.
- Fill the muffin cups only about 2/3 full. This will allow the muffins to rise properly.
- Bake the muffins until a toothpick inserted into the center comes out clean. Overbaking will make the muffins dry.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Conclusion:
Cranberry poppy seed muffins are a delicious and easy-to-make treat that is perfect for breakfast, brunch, or a snack. They are also a great way to use up leftover cranberries. With their moist and flavorful crumb, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and festive treat, give these cranberry poppy seed muffins a try!
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