Cranberry Almond Crumb Muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Who doesn’t love a warm, home-baked muffin? You can take muffins from good to great with a few simple steps:
All ingredients should be at room temperature before proceeding with the recipe.
Mix wet and dry ingredients separately and then combine them just to mix. Over-mixing muffins makes them tough, crumbly and riddled with air pockets. Gently fold in any additions (nuts, raisins, etc.) at the end.
For light and airy muffins, bake the batter immediately. If batter sits unbaked the leavening power of the baking soda or baking powder will diminish, making a heavy, dense muffin.
Crisco® No-Stick Cooking Spray makes muffins release easily from the tin. If you like to use paper liners, spray them, too, to avoid the muffin sticking to the paper.
To make muffins a uniform size, use an ice cream scoop or measuring cup to evenly portion the batter. A mini muffin cup holds about 2 tablespoons of batter. A standard muffin tin holds about 1/2 cup.
Muffins freeze beautifully when well wrapped in foil and placed inside a re-sealable plastic bag.
You can also freeze the batter for quick and easy muffins any time. Portion the batter into foil baking cups. Freeze them in the tins. Once frozen, remove them from the tins and store the unbaked muffins in a large re-sealable bag marked with the baking directions. Pop the frozen muffins back in the tins before baking. Add 10 minutes to the bake time of frozen, unbaked muffins.
Try these other favorite muffins recipes:
1.HEAT oven to 400ºF. Spray 12 muffins cups with no-stick cooking spray. Combine cranberries with 2 tablespoons sugar.
2.STIR together flour, 1/4 cup sugar, baking powder and salt in medium bowl. Whisk egg, oil, milk, orange juice and orange peel in small bowl, mixing well. Add egg mixture all at once to dry ingredients, stirring just until moistened. Stir in cranberries. Divide batter evenly into prepared muffin cups.
3.COMBINE sugar and cinnamon in small bowl. Cut in butter using a fork. Stir in almonds and oats. Sprinkle over muffins.
4.BAKE 18 to 20 minutes or until a wooden toothpick inserted in center comes out clean.
Crisco® Original No-Stick Cooking Spray
1 cup chopped fresh cranberries
2 tablespoons sugar
2 cups Pillsbury BEST® All Purpose Flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 large egg
1/4 cup Crisco® Pure Vegetable Oil
OR 1/4 cup Crisco® Puritan Canola Oil with Omega-3 DHA
3/4 cup milk
1/4 cup orange juice
1/2 teaspoon grated orange peel
1/4 cup sugar
1 teaspoon ground cinnamon
1 tablespoon butter
1/4 cup sliced almonds
3 tablespoons old-fashioned rolled oats
to you by Amy Tobin
Search & Browse
Recipe to Share?Got a special recipe you can't keep under your chef's hat? It's OK, your secret is safe with us — and all our readers.Share With Us
Don't Be A StrangerAmy is all about being social. Take this opportunity to connect with her on Facebook, share ideas and enjoy free tips.Connect With Amy >
Where's Amy?Wondering what Amy is up to? Take a look at her calendar for all upcoming events.View Her Calendar >