Yummy Cranberry Walnut Muffins Recipe
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From the category archives:
Muffin Recipes
For the muffins:
3 cups all purpose flour
1 1/2 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 cup butter, melted
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup milk
1/4 cup heavy cream
1 cup pureed pumpkin
For the crumble:
1/4 cup brown sugar
2 tablespoons all purpose flour
1/2 teaspoon cinnamon
1 tablespoons melted butter
For the glaze:
1 cup confectioners’ sugar
2 ounces (1/4 cup) softened cream cheese
dash of ground cinnamon
dash of milk, if needed
Preheat oven to 350 degrees. Spray regular muffin tin with non-stick spray.
Whisk together the flour, baking powder, salt, cinnamon, and pumpkin pie spice. Set aside. Using a mixer, mix the butter and sugars until creamy. Add eggs and vanilla and mix until combined. Alternate adding the dry ingredients and the milk and cream. Add pumpkin puree. Do not overmix.
Divide batter evenly between the muffin tins, filling to the very top and a little over. In a small bowl, mix together the ingredients for the crumble. Crumble on top of each muffin batter. Bake for about 25-30 minutes or until cooked through and lightly browned. Transfer to a wire rack to cool slightly.
In a small bowl, mix together the ingredients for the glaze. Drizzle over the tops of the muffins.
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Have you ever tried a Mango Muffin? Mango Muffins are delicious! Check out this recipe for Mango Muffins… feel free to share your comments on how you like, or don’t like, Mango Muffins.
Mango Muffins Recipe
1 large ripe mango
2 cups all-purpose flour
½ cup sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
¼ cup vegetable oil
2 large eggs, beaten
1 teaspoon almond extract
Preheat the oven to 400˚F. Lightly grease 12 muffin cups. Peel the skin from the mango with a vegetable peeler. Cut the mango vertically, with a sharp knife, sliding the knife along the seed on one side. Repeat on other side of the seed; cut any mango away from around the seed and chop the mango (medium dice).
Combine the flour, sugar, baking powder, and salt in a large mixing bowl; mix well. Combine the milk, oil, eggs, and almond extract in a medium bowl; whisk until smooth. Add the milk mixture to the flour mixture; stir just until moistened. Stir the chopped mango gently into the batter. Divide the batter evenly among the prepared muffin cups.
Bake the Mango Muffins until golden, 20 – 25 minutes. Remove the Mango Muffins from the cups and place on a wire rack to cool slightly.
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Mad About Muffins: A Cookbook for Muffin Lovers
Talk about your ultimate comfort food: a hearty bowl of steaming soup and plump muffins fresh from the oven.
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The Ultimate Muffin Book: More Than 600 Recipes for Sweet and Savory Muffins
What’s quick, easy, and sure to bring on the smiles? Muffins, of course! For recipes that are sweet, savory, or just over the top, look no further than The Ultimate Muffin Book. From classics like Berry and Corn Muffins to new favorites like Margarita and savory Quiche Lorraine Muffins, Bruce Weinstein and Mark Scarbrough once again take an American fun-food classic to new heights by offering more than 600 recipes and variations for absolutely every muffin imaginable. Peanut Butter Chocolate Chip, anyone? Or luscious Hazelnut? Or what about Pizza Muffins for kids of all ages? Low-fat, nonfat, gluten-free, dense, and decadent — they’re all here, as well as baking tips, an ingredients guide, and a witty history of how the muffin came to be an American institution. Muffins. Is there a better way to make everyone in your life smile?
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