CRANBERRY STREUSEL MUFFINS | MAKES 24 | Easy DIY
CRANBERRY STREUSEL MUFFINS!! Deliciously Flavorful & Festive for your Holiday seasons or for any day of the year!! EASY to make!! Recipe below...
CRANBERRY STREUSEL MUFFINS
(Makes 24)
Preheat oven to 375 degrees F.
Line (2) 12 cup Muffin Pans with paper muffins cups or lightly butter, oil or spray with cooking oil
1 cup fresh Whole Cranberries or Frozen, coarsely chopped
3/4 cup sugar, divided
3 cups all-purpose flour
3-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup butter (NOT 1 CUP), cubed
1 large egg at room temperature
1-1/2 cups buttermilk
2 tablespoons thawed orange juice concentrate
1/3 cup chopped walnuts, optional
STREUSEL TOPPING
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon flour
1 tablespoon butter, chilled
Glaze
1/2 cup powdered sugar
1-2 teaspoons coconut milk, almond milk, or regulator milk
1. In a medium bowl add chopped cranberries and 1/4 cup of sugar. Stir. Set aside.
2. In a large mixing bowl add flour, baking powder, salt, baking soda, and sugar. Whisk. Cut in butter until mixture resembles coarse cornmeal. Set aside.
3. In another medium bowl whisk egg. Whisk in buttermilk and orange juice from concentrate. Add cranberry mixture and walnuts (optional). Add to dry ingredients, stirring just until combined.
4. Add batter into muffin cups, filling 2/3 full.
5. To make the streusel topping; add all streusel ingredients into a bowl. Using a fork combine until crumbly in texture. Add 1 heaping teaspoon to the top of each muffin.
6. Bake on the middle rack for 25 minutes or until a toothpick inserted into the middle come out clean.
7. Cool for 5 minutes before transporting to cooling rack. Cool completely.
8. Whisk together glaze mixture. Drizzle over the tops of each muffin.
TIPS: Refrigerate in an airtight container up to 1 day or freeze up to 3 months.
~~~ENJOY your homemade CRANBERRY STREUSEL MUFFINS~~~
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Fresh Raspberry Mini Corn Muffins
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 50 min (includes resting time)
Active: 15 min
Yield: 48 muffins
Ingredients
Baking spray with flour, such as Pam
3 cups all-purpose flour
1 cup granulated sugar
1 cup fine cornmeal, such as Indian Head
2 tablespoons baking powder
1 tablespoon kosher salt
2 cups whole milk
2 extra-large eggs
1/2 pound (2 sticks) unsalted butter, melted
12 ounces firm fresh raspberries
2 tablespoons turbinado sugar, such as Sugar in the Raw
Directions
Special equipment: two 24 mini muffin pans
Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans.
In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don’t worry if it’s a little lumpy.) Set the batter aside for 15 minutes.
When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins.
Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature.
Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day.
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