Best 6 Sparkling Cranberry Muffins Recipes

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Within the realm of delectable baked goods, sparkling cranberry muffins hold a distinct place, captivating hearts and palates alike. Envision a perfect harmony of flavors and textures, where sweet and tangy cranberries burst forth from within fluffy, tender muffin morsels. These muffins possess an effervescent charm, with sparkling sugar adorning their golden-brown crowns, an enchanting addition that elevates them beyond the ordinary. Whether as a delightful breakfast treat, an indulgent snack, or a festive holiday offering, sparkling cranberry muffins promise an extraordinary culinary experience. Join us on a delectable journey as we unveil the secrets to creating these irresistible treats.

Let's cook with our recipes!

PECAN CRANBERRY MUFFINS



Pecan Cranberry Muffins image

When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.-Suzanne McKinley, Lyons, Georgia

Provided by Taste of Home

Time 35m

Yield about 1-1/2 dozen.

Number Of Ingredients 10

1-1/2 cups chopped fresh or frozen cranberries
1-1/4 cup sugar, divided
3 cups all-purpose flour
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 large eggs, lightly beaten
1 cup whole milk
1 cup chopped pecans
1 teaspoon grated lemon zest

Steps:

  • In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. , Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full. , Bake at 400° for 20-25 minutes or until muffins test done.

Nutrition Facts : Calories 241 calories, Fat 11g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 231mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

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 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

SPARKLING CRANBERRY MUFFINS



Sparkling Cranberry Muffins image

This warm cranberry muffin, dipped in melted butter and then sugar, would be a delight on a cold snowy afternoon.

Provided by Charlotte J

Categories     Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 11

1 cup chopped fresh cranberries or 1 cup frozen cranberries
2 tablespoons sugar
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup cold butter
3/4 cup orange juice
1 egg, slightly beaten
1/4 cup butter, melted
1/4 cup sugar

Steps:

  • Heat oven to 400°F.
  • Combine cranberries and 2 tablespoons sugar in small bowl.
  • Set aside.
  • For the muffin mixture stir together flour, 1/3 cup sugar, baking powder and salt in large bowl.
  • Cut in 1/2 cup butter until mixture resembles coarse crumbs.
  • Stir in orange juice and egg just until moistened.
  • Gently stir in cranberry-sugar mixture.
  • Spoon batter into greased or paper-lined muffin pan.
  • Bake for 20 to 25 minutes or until golden brown.
  • Cool 5 minutes; remove from pan.
  • Dip tops of muffins in 1/4 cup melted butter, then in sugar.
  • Serve warm.

CRANBERRY CRUMB MUFFINS



Cranberry Crumb Muffins image

In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.

Provided by Samantha Seneviratne

Categories     snack, quick breads, dessert

Time 50m

Yield 12 muffins

Number Of Ingredients 16

3/4 cup/96 grams all-purpose flour
1/2 cup/89 grams loosely packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons/57 grams unsalted butter, melted
2 cups/256 grams all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups cranberries/227 grams, fresh or frozen (but not thawed)
1 cup/99 grams pecans or walnuts, coarsely chopped
1/2 cup/120 grams full-fat sour cream, at room temperature
1/4 cup whole milk, at room temperature
8 tablespoons/113 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar
2 large eggs, at room temperature

Steps:

  • Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
  • Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
  • Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
  • In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
  • Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
  • Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

CRANBERRY MUFFINS



Cranberry Muffins image

Make and share this Cranberry Muffins recipe from Food.com.

Provided by ddav0962

Categories     Breads

Time 25m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 egg
1 cup skim milk
1 cup cranberries, chopped
1/4 cup natural applesauce
2 cups all-purpose flour
1/4 cup flax seed (i used bob's red mill brand)
1/4 cup Splenda granular, sugar substitute
1 tablespoon orange peel, grated
3 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon cinnamon

Steps:

  • Slightly beat egg in large mixing bowl.
  • Add in milk, cranberries and applesauce and stir well.
  • Add flour, flax seed, splenda, orange peel, baking powder, cinnamon and salt.
  • Stir together just until moistened.
  • Using paper liners or non stick cooking sprayed muffin tin, fill each cup 3/4 full.
  • Bake in preheated 400 degree oven for 20-25 minutes.

Nutrition Facts : Calories 113.9, Fat 2.2, SaturatedFat 0.3, Cholesterol 18, Sodium 304.1, Carbohydrate 19.5, Fiber 2, Sugar 0.5, Protein 4.2

Tips:

  • Prep your ingredients: Before starting, ensure all your ingredients are measured and ready to use.
  • Use fresh cranberries: Fresh cranberries yield the best flavor and texture in these muffins.
  • Don't overmix the batter: Overmixing can result in tough muffins. Mix until just combined.
  • Fill muffin cups properly: Fill each muffin cup about ⅔ full to allow for rising.
  • Bake until a toothpick inserted into the center comes out clean: This ensures your muffins are cooked through.

Conclusion:

These sparkling cranberry muffins are a delightful treat that combines the tartness of cranberries with a sweet muffin batter. They are perfect for breakfast, brunch, or as a snack. With their festive appearance and delicious flavor, these muffins are sure to be a hit at your next gathering. So gather your ingredients, preheat your oven, and let's start baking!

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