homemade muffins

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.

Simply too delicious to describe, these cranberry sauce muffins will amaze your family and friends with their better than bakery flavor!&nbsp;

cranberry sauce muffins

vegetable oil

sour cream (I used low fat)

buttermilk

eggs

tsp vanilla extract

whole wheat flour

tsp baking powder

tsp baking soda

tsp salt

cinnamon

cranberry sauce (I used homemade chunky sauce)

Preheat oven to 375 degrees F. Spray a muffin pan (of mini bundt pan) with non stick spray. Or use muffins liners.

In a large bowl, whisk together the vegetable oil, sugar, sour cream, milk, eggs, and vanilla. Whisk in baking powder, baking soda, cinnamon and salt. Whisk in flours until just combined (batter is pretty thick).

Fill the muffin cups with the batter, then spoon about 1 tbsp of your cranberry sauce over the batter.

Bake muffins for about 20 minutes or until a toothpick inserted comes out clean.

Cool muffins in the pan for about 5 minutes, then finish cooling on a wire rack.

*Store the muffins in an airtight container on the counter for up to 3 days.

Better-than-bakery chocolate muffins!  These richly chocolate muffins are made entirely from scratch using cocoa powder and chocolate chips. &nbsp;

Double Chocolate Muffins

canola oil vegetable oil

sugar ((200 grams))

milk ((120 milliliters))

sour cream ¹ ((150 grams))

all-purpose flour ((250 grams))

cocoa powder ((50 grams))

½ tsp baking soda

chocolate

Preheat oven to 375F (190C) and line 18 muffin cups with cupcake liners (or lightly grease and flour).

In large bowl, whisk together oil, sugar, and milk. Stir in eggs and vanilla until well-combined.

Gently fold in sour cream until just-combined.

In separate, medium-sized bowl, whisk together flour, cocoa powder, baking soda, and salt.

Fold flour mixture gently into wet mixture, folding until just barely combined. Stir in 1 ½ cup chocolate chips.

Scoop chocolate muffin batter into prepared muffin tin, filling ⅔-¾ of the way full.

Sprinkle tops of muffins with remaining chocolate chips.

Bake on 375F (190C) for 18 minutes (toothpick inserted in center should come out with few slightly fudgy crumbs).

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They&#39;re freezer-friendly, too!

Blueberry Muffins

all-purpose flour (0.18)

tsp baking powder (0.04)

salt (0.04)

cinnamon (0.02)

tsp nutmeg (0.02)

plain yogurt* (0.85)

Tbsp butter

Tbsp cooking oil (0.08)

vanilla extract (0.42)

blueberries (1.33)

Tbsp sugar

Tbsp all-purpose flour (0.02)

If using the crumble topping, prepare that first. Stir together the melted butter, sugar, and cinnamon, then add in the flour and stir until it resembles damp sand. Set the topping aside.

Preheat the oven to 375ºF. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, and nutmeg) in a large bowl until well combined.

In a separate bowl, whisk together the yogurt, sugar, melted butter, oil, egg, and vanilla extract.

Pour the wet ingredients into the bowl of dry ingredients and stir until they&#39;re about 75% combined (there should still be pockets of dry flour throughout).

If using frozen blueberries, dust them with about 1/2 tsp flour first. Add the blueberries to the batter and finish folding until the blueberries are evenly incorporated and there are no more dry pockets of dry flour in the batter. It&#39;s okay if it&#39;s lumpy, just make sure to avoid over stirring.

Divide the batter between eight wells of a greased or lined muffin tin. Top the unbaked muffins with the crumble topping.

Bake the muffins for about 35 minutes, or until golden brown on top. Allow the muffins to cool for about 5 minutes in the muffin tin, then loosen the edges with a knife and transfer to a wire rack to finish cooling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1665151948/bqnevieb7ziht57gffqr.mp4

These homemade blueberry muffins are fluffy and moist with a deliciously crunchy crumble topping. They're freezer-friendly, too!

An easy recipe for banana cottage cheese muffins that&#39;s sure to become your new go-to.

Banana Cottage Cheese Muffins

oats*

cornstarch (optional but recommended*)

bananas (about 2 medium)

cottage cheese

vanilla

Preheatthe oven to 350°F and position the oven rack in the center. Grease a 12-cup muffin pan well. Do not use paper liners; they&#39;ll stick.

Blend the oats in the blender to make 2 cups of oat flour. Sometimes you need to add an extra tablespoon of oats since it&#39;s not exactly 1:1. Add the oat flour to a large bowl.

Fill a 1-cup measuring cup with enough banana to fill the cup. If your bananas are on the larger side, save the remaining banana and slice it to top the muffins (like in the photo).

Prep:

To the oat flour bowl, add the sugar (if using), baking powder, baking soda, cinnamon, and cornstarch*. Whisk the dry ingredients to combine.

To a blender jar, add the cottage cheese, 1 cup of banana, eggs, (add the honey here if you&#39;re using it instead of sugar), and vanilla. Blend on medium-high speed for 30 seconds, until the mixture is just combined and the cottage cheese curds are no longer visible.

Pour the blended wet mixture over the dry ingredients. Stir gently with a rubber spatula until just combined, when you no longer see dry ingredients.

Let the batter sit in the bowl for 5 minutes to let the oats absorb the moisture and thicken. Then, spoon it into the muffin cups about 3/4 of the way to the top. The batter will be airy but thick. If you have any remaining banana and want to decorate the tops with thin slices, do it now.

Make the batter:

Bake for 25 to 28 minutes, until the tops are brown and a toothpick inserted in the middle comes out clean.

Turn the oven off, crack the door open, and let the muffins sit inside for 5 minutes. This helps them transition from a hot oven into a cold room and prevents sinking. Remove from the oven and cool in the pan for another 5–10 minutes before removing.

Bake:

Keep in an airtight container on the counter for 2 days. Refrigerate for up to 5 days, or freeze for up to 3 months. To enjoy, let the muffin come to room temperature or lightly warm it up in the microwave for 20 seconds.

Storage:

My kids oved these topped with peanutbutter!

I have made these several times. The first time I followed the recipe exactly. They really did need more flavor and they were a little flat. I did then adjust for my family’s needs by adding an additional banana, 1/4 cup flax meal, 1/4 cup hemp seed, 1/4 cup flour ( we are not gluten free). I also changed the sweetener to 1/2 cup of sugar (can use some other powdered low cal sweetener if desired ie. splenda),  2 teaspoons vanilla, 2-3 tablespoons extra light virgin olive oil.  I realize these changes deviate from the original intent of the recipe, but it’s what works for us.

Put this in a loaf pan and made banana bread cooked it at 350 for 35 minutes in my toaster oven. I did have to cover it with foil after the first 20 minutes because it started to brown very fast and I didn't want the inside to be raw. Came out delicious just the right bit of sweetness so moist.

Followed the recipe as written except let my batter sit for a little over ten minutes to hopefully prevent sinking. Mine also came out dense. Measured everything using a scale. The taste is pretty good, but the texture isn’t great. Won’t be making again.

I've experimented with all sorts of cottage cheese muffin/cake recipes! I made 1/2 a recipe, used mini muffin pan sprayed with pam and added 1 pecan half to the top! These ARE SUPERB and will now be my go to muffin! 
I used my nutir bullet, wet ingredients first. They also retained their rise!

Great recipe!  I added flour after greasing the muffin pan and the muffins come out without sticking. Without the flour the muffins were great but cleaning out the pans was a nuisance.

https://content.jwplatform.com/videos/GI634JzI.mp4

These banana muffins with cottage cheese are high in protein, have a great texture, and are easy to make with this recipe.

Banana Cottage Cheese Muffin Recipe

This pistachio muffin recipe delivers soft, tender muffins with a gentle nutty flavor and a perfectly balanced sweetness. Simple ingredients and an easy method make these muffins ideal for breakfast, brunch, or an afternoon snack.

Top 6 homemade muffins recipes from across the web

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

Top Tags

Cranberry Orange Muffins

cranberry sauce muffins

Double Chocolate Muffins

Blueberry Muffins

Banana Cottage Cheese Muffins

Pistachio Muffin Recipe

Top 6 homemade muffins recipes from across the web

The most viewed homemade muffins 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

cranberry sauce muffins

Double Chocolate Muffins

Blueberry Muffins

Banana Cottage Cheese Muffins

Pistachio Muffin Recipe

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