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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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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#food #muffins #cranberry #recipe
Corn Muffins with Cranberry Filling | Family and Community Health Sciences
We are baking corn muffins with a sweet cranberry twist! Plus, watch for a secret ingredient that will give your corn muffins a burst of flavor.
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Blueberry Cornbread Muffins Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Blueberry Cornbread Muffins. If you like Cornbread than these Blueberry Cornbread Muffins will definitely become a favorite. They have that delightful corn flavor and crunchy texture that only cornmeal can provide. Yet by adding fresh blueberries and lemon zest, this cornbread is not just a side dish to accompany stews, soups, and salads. They are nice for breakfast with yogurt, as a mid morning treat with your coffee, and don't forget to pack them in your children's lunch boxes for a healthy snack.
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Amazing Cornbread Recipe
If you like traditional cornbread with a kiss of sweetness, this cornbread recipe is for you! Fluffy, with a moist and tender crumb, along with delightfully crisp edges, this easy cornbread recipe will have you ditching the boxed stuff for good. It is so easy to make from scratch, you’ll wonder why you ever bothered with the boxed mixes! And, as a bonus, it is ready in about 30 minutes.
RECIPE:
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Cornbread Cranberry Stuffing - Ultimate Thanksgiving Menu - Weelicious
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Cornbread Cranberry Stuffing is part of the Ultimate Thanksgiving Menu from Kin Community! Check out the rest of the videos and subscribe to all the contributors!
Marcel Cocit
Lauren Toyota - HotforFoodBlog
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Stacie Billis
Cornbread Cranberry Stuffing written recipe:
Ingredients
cornbread (recipe below)
4 tablespoons butter
1 small onion, diced (about 1 cup)
4 celery stalks, diced (about 1 cup)
1/2 teaspoon salt
1 teaspoon fresh thyme
1 cup chicken broth
2 eggs, whisked
1/2 cup dried cranberries
cornbread
1 cup corn meal
1 cup flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
1/3 cup vegetable oil
1 large egg, whisked
Preparation
1. Preheat oven to 350 F.
2. Break apart cornbread into chunks and place onto a baking sheet. Toast in the oven for 10 minutes until dried out.
3. In a sauté pan heat the butter and then sauté the onions, celery, salt and thyme for 8 minutes until tender.
4. Whisk the chicken broth and egg in a bowl until combined.
5. Place the toasted cornbread pieces, the onion celery mixture and egg mixture in a large bowl with the cranberries and toss to combine.
6. Place stuffing in a buttered 7 x 11 baking dish and bake for 45 minutes.
Cornbread
1. Preheat oven to 400 F.
2. Combine the first 5 ingredients in a bowl.
3. Whisk the milk, oil, and egg in another bowl.
4. Add the wet ingredients to the dry ingredients and stir until blended.
5. Pour batter into a greased 8 x 8 baking dish and bake for 20-25 minutes.
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Cornbread Cranberry Stuffing - Ultimate Thanksgiving Menu - Weelicious
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Video by Mike Ervin
Music by Bethany Weber
Cranberry Corn Muffins *Full Recipe In Description*
Ingredients:
1-3/4 cups flour
1/2 cup yellow cornmeal
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups sugar
1/2 cup softened butter
2 large eggs
1 teaspoon vanilla extract
1 cup buttermilk
1-1/4 cups fresh cranberries
Zest of one orange
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