easy muffin recipe

Cranberry Orange Muffins are the perfect fall inspired muffin recipe. The tartness from the fresh cranberries combined with the sweet citrus taste from the orange makes these muffins delicious for breakfast or dessert!

Cranberry Orange Muffins

flour

sugar

baking powder

baking soda

salt

cranberries

orange juice

coconut oil

orange zest

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a small bowl, beat egg, orange juice, melted coconut oil, and grated orange zest.

Add wet mixture to dry ingredients, stir to combine until it is just moistened.

Spray muffin tin with PAM and spoon mixture into tin until 3/4 full.

Bake for 15-20 minutes until lightly browned.

hello Krista, I tried your recipe last night and I love the result. Used brown sugar to sprinkle on top of the muffins - delicious.

Thank you for the recipe

Greetings from Germany
Anja

These just came outta the oven! They are delish! I made a few changes: my grocery store didn't have fresh cranberries and I had some dried cherries on hand, and we have an egg allergy so I subbed the egg for flaxseed. I wish I had fresh cranberries as I think that would have made these a million times better, but they are great! Thanks!

So, after I ate all the ones I made last week, I decided to try a new combination.... I made lemon blueberry! Holy-yum! I used your recipe, but used the juice of one lemon, lemon zest and rice milk instead of orange juice. And I used fresh blueberries. ::swoon:: thanks for this recipe, I love how versatile it is. I can't wait to come up with more combinations. One note: another commenter mentioned that the muffins were dry when they used dried cranberries instead of fresh. I found that to be the case the first time I made these with dried fruit. However when I used fresh blueberries they were so incredibly moist. I think the fresh fruit is really the key!!

Made these today and they are amazing! Didn't have coconut oil so just subbed veg oil and added an orange glaze bc I had more oj to use up and powdered sugar on hand. Thx for the great recipe!

I made these and they turned out great. very yummy.

Krista, they turned out absolutely perfect!!!! No need to be scared about beady coconut oil :) Thanks for the recipe

Hi can I use self raising flour white on your skinny chocolate muffins?

These muffins are fantastic, on my second batch in two days as my young kids loved them, fresh cranberries and all!  I did sub half whole wheat flour , 1/4 maple syrup with 1/4 sugar, added ground flax and chia and added a bit of vanilla Greek yogurt for extra moistness due to the addition of whole wheat flour and flax/chia.  Awesome!  Thank you so much!

What better to do on a crisp cool day than to bake. I changed this up a little, used 1/2 whole wheat , 1/2 white flour; put my cranberries in the chopper; juiced a large orange then added the orange pieces left into my batter; &amp; lastly a little cinnamon essence. The batter tastes delish. Can't wait till they're done. Thanks much for this recipe.

I just made the Cranberry Orange  muffins. They smell and taste amazing. The only thing I changed was I add a Flaxseed egg (1 T flaxseeds with 2.5 T warm water)  instead of a real egg since I am Vegan..  Thank you for this yummy recipe

Made these today, but I didn't have a muffin tin, so I made them into a loaf. I did a couple things different- I added almost a 1/4 C of bloomed Chia seeds, and I re-hydrated the cranberries in OJ before adding them to the dry batter, and only used 1/2 C of OJ, since I was adding other liquids (in the cranberries and the Chia) and finally I used sugar substitute! VERY PROUD OF MYSELF, since I love to coo but backing is not my forte!

Fantastic! Just made these with a couple of tweaks since I am on weight watchers. Instead of sugar I used half the amount of splenda naturals applesauce instead of coconut oil. They were awesome! Thanks so much for the great recipe and the best part is they are only 3 points each! 😊

lol sorry...could that be the problem, the temp??
Thank you!

Cheryl

Delicious delicious delicious!!!! Right amount of sweetness and the hint of citrus made this very delightful!

Great recipe! Always want to go on the healthy side and this recipe was healthy and delicious!! However, I did make a few adjustments. I substituted unsweetened applesauce instead of coconut oil and I added two overly ripe bananas that needed to be used ASAP. Yummy and definitely make again :)

I live an area known for orange production so always have an abundance this time of year. This recipe was a great way to use up some of the fruit and enjoy a delicious treat.

Pear muffins with a coconut crumble? Sign us up.

Pear and cardamom crumble muffins recipe

caster sugar

vanilla bean paste

unsalted butter,

sour cream,

egg,

tsp cardamom

tsp cinnamon

almond meal

(55 grams) plain flour

1/6 cup (40 grams) brown sugar

(25 grams) cashews, roughly chopped

tbs coconut

cardamom

lightly salted butter, chilled, cut into 5mm pieces

These easy muffins filled with jam are the perfect quick breakfast! I like to eat one or two in the morning with a piping hot cup of coffee. It's such an easy recipe to make that you can make a batch when you wake up. Also, they are perfect for farmer's market preserves and jams!

Easy Muffins Filled with Jam

all-purpose flour

white sugar

milk

butter, melted

vanilla extract

Preheat oven to 400 degrees F. Spray a...

Preheat oven to 400 degrees F. Spray a muffin tin with non-stick cooking spray and set aside.

In a large bowl, combine the flour, sugar,...

In a large bowl, combine the flour, sugar, baking powder and salt with a wire whisk. In a medium bowl, beat the milk, melted butter, egg and vanilla extract with a fork until well blended. Add the milk mixture to the the flour mixture and stir until just combined (the batter will be lumpy.)

Fill the muffin-pan cups one-third full with batter....

Fill the muffin-pan cups one-third full with batter. Drop a teaspoon of preserves on top of the batter. Top with the remaining batter. Bake until a toothpick inserted in the center of the muffin comes out clean, 20-25 minutes. Allow to cool for 1 minute, then remove muffins from pan. Allow to cool on a wire rack. Store leftovers in a sealable container.

https://mediavine-res.cloudinary.com/video/upload/cbqdo9jkngxogpcektnz.mp4

This easy muffin recipe makes the most delicious muffins filled with jam. Perfect for a quick breakfast -you can make a batch when you wake up!

Easy Muffins Filled With Jam

These moist, tender muffins are studded with juicy peaches and crunchy macadamia nuts. So good!

Peach Macadamia Nut Muffins

peaches

C All-purpose flour

tsp Baking powder

Salt

C Sugar

Large egg

C Butter, melted

tsp Vanilla extract

C Buttermilk

Sour cream

Macadamia nuts

tbsp Butter (at room temperature)

Sugar

brown sugar

C Macadamia nuts

Preheat oven to 400° F. Graciously grease your muffin tin with Crisco.

Wash and peel peaches. Dice into small pieces about the size of a dime.

Sift flour and measure 2 1/2 cups after sifted. Reserve 1/4 cup.

Mix the 1/4 cup flour with peaches and gently stir to coat the peaches. Set aside.

Combine remaining flour with baking powder, salt and sugar. Set aside.

Melt butter in microwave for 20-30 seconds until melted. Add melted butter to egg and whisk to combine.

Add vanilla extract, buttermilk and sour cream to the eggs and butter. Use a whisk to whip together all wet ingredients until smooth.

Slowly add wet ingredients to dry ingredients and stir with a wooden spoon. Mix only until combined.

To prepare streusel topping, combine butter with all dry ingredients. Use a pastry cutter or fork to cut the butter into the dry ingredients until no large chunks remain.

Fill each muffin cup to the top edge. Sprinkle with streusel topping.

Bake for 5 minutes at 400° F. After 5 minutes, reduce oven temperature to 350° F and bake for 15-18 minutes until edges are golden brown. Use a toothpick to check for doneness. Stick the toothpick into the center of the muffin and if it comes out clean, the muffin is done.

This Spanish magdalenas recipe makes the perfect Spanish muffins. Made with olive oil and lemon zest, they're delicious for a quick breakfast!

Spanish Magdalenas Recipe - Delicious Homemade Spanish Muffins

eggs

+ 1 tbsp sugar ((110 g))

all-purpose flour ((180 g))

tsp baking powder ((10 g))

extra virgin olive oil ((120 ml))

milk ((60 ml))

lemon

sugar to top the muffins (optional)

Beat the eggs and sugar in a large bowl until the sugar is completely dissolved.

Sift the flour, salt and baking powder together in a separate bowl and then add to the egg and sugar mixture. Whisk until just incorporated.

Add the olive oil, milk, and lemon zest and whisk until well combined.

To achieve the spongy texture of a Spanish magdalena, you&#039;ll need to let the mix rest in the fridge. Cover the bowl with plastic wrap and leave in the fridge for 1 hour.

Preheat the oven to 480°F (250°C).

Line muffin trays with muffin wrappers.

Fill the muffin wrappers 3/4 of the way, and, if you&#039;d like, sprinkle a pinch of sugar on top of each muffin. This will form the sugary crust that is typical of the Spanish magdalena.

As soon as you put the muffins in the oven, lower the heat to 400°F (200°C). Bake for 15 minutes on the middle rack, don&#039;t open the oven until you think they&#039;re ready.

Test with a toothpick in the middle of a muffin to make sure they're cooked through

Let your magdalenas rest for at least five minutes before enjoying!

Peach Crumb Muffins are a soft tender cake like muffin with a coffee cake style crumble filled with plenty of peaches for a delicious crumb topping from Serena Bakes Simply From Scratch.

Peach Crumb Muffins

All-Purpose Flour

Butter, Cut Into Half Tablespoon Size Pieces

Butter

Eggs

Pure Vanilla Extract

Pure Almond Extract

Baking Soda

Baking Powder

All-Purpose Flour or Whole Wheat Pastry Flour

Sour Cream

Diced Peaches, Peeled

Sweet, buttery, extra soft, and loaded with both strawberry jam and fresh strawberries. Made with whole wheat flour and sweetened with just honey.&nbsp;Bonus? They're super easy to make!&nbsp;Try eating them warm, right out of the oven with a smear of butter.&nbsp;

Honey Strawberry Muffins

salted butter, melted

runny honey

plain greek yogurt

whole wheat flour

strawberries,

strawberry jam

lemon zest

1. Preheat the oven to 350 degrees F.&nbsp;Lightly coat 18 muffin tins with nonstick spray.2. In a large mixing bowl, whisk together the melted butter, honey, vanilla, buttermilk, greek yogurt, and eggs until smooth. Add the flour, whole wheat flour, baking powder, and baking soda, and mix until just combined. 3. In a small bowl, stir together the strawberries, jam, and lemon zest. Gently fold the berries into the batter, being careful not to over mix, you are going for a swirled look.4. Divide the batter evenly among the prepared muffins tins. Transfer to the oven and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.6. Serve the muffins warm or at room temp with a smear of butter. Enjoy!

These Greek Yogurt Blueberry Muffins are soft, fluffy, and naturally sweetened with honey. Made with protein-rich Greek yogurt, old-fashioned rolled oats, and fresh or frozen blueberries, they’re an easy one-bowl muffin recipe perfect for breakfast, snacks, or meal prep. No refined sugar, no mixer required, and freezer-friendly too.

Greek Yogurt Blueberry Muffins Recipe

honey (or maple syrup)

Tbsp vegetable oil

tsp vanilla extract

old fashioned rolled oats

tsp baking powder

cinnamon

½ tsp baking soda

blueberries (or frozen)

Preheat the oven and prepare a muffin pan with liners or a light coating of oil.

In a large bowl, whisk together the yogurt, milk, sweetener, egg, oil, and vanilla until smooth.

In a separate bowl, stir together the oats, flour, baking powder, baking soda, cinnamon, and salt.

Combine the dry ingredients with the wet ingredients and stir until just mixed—don’t overwork the batter.

Gently fold in the blueberries.

Divide the batter evenly between the muffin cups.

Bake until golden on top and a toothpick inserted in the center comes out clean.

Let the muffins cool briefly in the pan, then transfer them to a wire rack.

https://www.youtube.com/watch?v=UmV2mf-avY0

Blueberry Yogurt Oat Muffins are moist and full of flavor. They’re a wonderful way to use blueberries and oats in your baking. These muffins make an easy grab-and-go breakfast.

FULL RECIPE HERE: https://andianne.com/blueberry-yogurt-oat-muffins/

Top 8 easy muffin recipe recipes from across the web

The most viewed easy muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cranberry Orange Muffins

Pear and cardamom crumble muffins r...

Easy Muffins Filled with Jam

Peach Macadamia Nut Muffins

Spanish Magdalenas Recipe - Delicio...

Peach Crumb Muffins

Honey Strawberry Muffins

Greek Yogurt Blueberry Muffins Reci...

Top 8 easy muffin recipe recipes from across the web

The most viewed easy muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cranberry Orange Muffins

Pear and cardamom crumble muffins r...

Easy Muffins Filled with Jam

Peach Macadamia Nut Muffins

Spanish Magdalenas Recipe - Delicio...

Peach Crumb Muffins

Honey Strawberry Muffins

Greek Yogurt Blueberry Muffins Reci...

The most viewed easy muffin recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine