Cranberry Surprise Muffins Recipe

2 1 2
Cranberry Surprise Muffins Recipe
Cranberry Surprise Muffins Recipe photo by Taste of Home
Publisher Photo

Cranberry Surprise Muffins Recipe

Read Reviews
2 1 2
Publisher Photo
This recipe has been in my family since 1943, so these muffins have been enjoyed during the holidays for many years. The “surprise” is a dollop of cranberry sauce in the center. We like to eat them warm, fresh from the oven.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1 cup jellied cranberry sauce

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened.
Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter.
Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: These muffins are best served the day they're made.
Originally published as Cranberry Surprise Muffins in Country December/January 2007, p49

Nutritional Facts

1 muffin: 176 calories, 6g fat (3g saturated fat), 48mg cholesterol, 263mg sodium, 28g carbohydrate (9g sugars, 1g fiber), 4g protein.

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/4 cup butter, melted
  • 1 cup jellied cranberry sauce
  1. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, milk and butter. Stir into dry ingredients just until moistened.
  2. Fill 12 greased muffin cups one-fourth full. Drop a rounded tablespoonful of cranberry sauce into each cup. Top with remaining batter.
  3. Bake at 400° for 12-15 minutes or until muffin tops spring back when lightly touched. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Editor's Note: These muffins are best served the day they're made.
Originally published as Cranberry Surprise Muffins in Country December/January 2007, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry Surprise Muffins

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
queenzookie User ID: 5427908 66983
Reviewed Nov. 29, 2014

"The muffin was so bland. At a minimum, this recipe needs more butter and sugar."

Loading Image