Cranberry Muffins Recipe (2024)

FAQs

What is the secret to moist muffins? ›

Yes, dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries. You can also rehydrate dried cranberries using water or cranberry juice for a more plump texture.

If your cranberries are on the larger size, we'd cut them in half or quarters before baking. Toss them with a little flour so they won't sink in the batter, too!

Option #1: Overnight Batter Rest (my favorite!) Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER!

Overmixing the batter.

When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.

Rest the Muffin Batter

The first, most hands-off way to make your muffins pop (literally) is to let the batter rest. Make the batter, cover the bowl with plastic wrap, and let the batter rest at room temperature for about 1 hour. If you're short on time, just 30 minutes can make a difference.

Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®. Craisins® should not be used in cooked sauces.

Dried fruits are a delicious and nutritious addition to baked goods, such as cakes, bread, muffins, and cookies. Here are some tips for using dried fruits in your baking: Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods.

Cranberry Orange Muffin Recipe Development

I thought this recipe was going to be so easy. Take my blueberry muffin recipe, substitute cranberries for the blueberries, add orange zest—done.

Is it safe to eat cranberries raw? Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

What kind of cranberries do you use for baking? ›

Choose. Although cranberries are almost always prepackaged, look for firm, plump berries with a deep red color. Avoid shriveled or soft berries.

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

Make sure you use the correct temperature. I suggest baking your muffins at 400 F. I know most muffin recipes (including the ones I have used previously) all tell us to preheat our ovens to between 325-375 F. That heat range is just not enough.

Add greek yogurt to your muffin mix for extra moistness. Top with a vanilla glaze or sugar sprinkles. Or if you prefer, crush graham crackers on top for a crunchier texture. This muffin mix can also be used to make delicious berry pancakes.

If the muffins are dry, it is possible that they were baked for slightly too long. The oven temperature is slightly higher that you would normally use for cakes, as this helps to give the muffins nicely domed tops, a good crust and a moist interior. This means that the baking time is only 15-20 minutes.

The main cause of dry, hard muffins is over-mixing the batter and overcooking the muffins. So the the 3 simple secrets for beautifully soft and moist blueberry muffins are: use butter AND oil -butter makes things tasty but oil makes things moist. So use both!