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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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.
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Cranberry Corn Muffins//Corn Muffins Recipe//Homemade Corn Muffins//Moist Corn Bread #cornbread
Welcome back to my channel in today's video am baking some easy delicious cranberry corn muffin steps are easy as always .
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Ingredients ????????
3/4 cup cornmeal
1 cup flour
1/2 cup sugar
1/2 cup milk
1/2 cup cranberry
1/2 cup butter(melted)
1 egg
1 tsp vanilla
1 tsp baking powder
1/2 tsp salt
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Spiced Orange Cranberry Muffin Recipe
LeGourmetTV Is Now Glen & Friends Cooking!
These Christmas Morning Muffins are perfect for - well - Christmas morning. But the combination of spice, orange and cranberry make them a perfect muffin recipe for almost anytime.
Ingredients:
1 cup (250 mL) cranberries
¼ cup (60 mL) sugar
1½ cup (375 mL) all purpose flour
¼ cup (60 mL) sugar
2 tsp (10 mL) baking powder
1 tsp (5 mL) salt
½ tsp (2 mL) cinnamon
¼ tsp (1 mL) nutmeg
1 egg
½ tsp (2 mL) orange zest
¾ cup (175 mL) orange juice
⅓ cup (75 mL) butter melted
¼ cup (60 mL) pecan pieces
Method:
Pre-heat oven to 375ºF.
Chop up the cranberries, then sprinkle with sugar and set aside.
Stir together the dry ingredients, and make a well in the centre.
In another bowl, whisk together egg, zest, juice, and butter.
Add wet to dry and mix just until moist.
Fold in the cranberries and nuts.
Bake for 15 - 20 minutes. Makes 6 jumbo muffins.
#LeGourmetTV #BestMuffinsEver #Cooking
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Recipe Cranberry Cornbread
Recipe - Cranberry Cornbread
INGREDIENTS:
●1 1/4 cups Gold Medal all-purpose flour
●3/4 cup cornmeal
●1/3 cup sugar
●2 teaspoons baking powder
●1/2 teaspoon salt
●2 eggs
●3/4 cup milk
●1/4 cup vegetable oil
●1 cup chopped fresh or frozen cranberries
●2 tablespoons sugar
Beth's Cornbread Muffins with Raspberry Jam | ENTERTAINING WITH BETH
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BETH'S CORNBREAD MUFFINS WITH RASPBERRY CENTERS
Makes 12 muffins
INGREDIENTS:
1 ¼ cup (137 g) of flour
1 ¼ cup (200 g) of cornmeal
½ c (100 g) sugar
2 tsp (10g) baking powder
1 (5 g) tsp salt
¾ cup (180 ml) vegetable oil
2 eggs lightly beaten
1 cup (240 ml) milk
2 tbsp (30 ml) melted butter for greasing tin
12 tsp (60 ml) raspberry jam
12 fresh or frozen raspberries
METHOD:
Preheat to 350 degrees F (176 C).
In a large bowl combine the flour, cornmeal, sugar, baking powder and salt. Whisk together. Add the oil, eggs and milk and stir until combined.
Grease muffin tin with butter, using a pastry brush.
Using an ice cream scoop, fill half the scoop with batter and place into each well, add 1 tsp of the jam, then scoop second half of batter and place on top. Then top with a raspberry.
Bake for 10-12 mins until slightly risen and cornbread looks set. Allow to cool slightly and remove from the tin and serve.