Cranberry Muffins (One Bowl Recipe) (2024)

FAQs

What is the secret to moist muffins? ›

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.

You'll probably want to use about 1 cup of fresh cranberries for every 1/2 cup of dried cranberries called for in the recipe. You can also look for recipes calling for fresh blueberries and use cranberries instead. Since they're similar in size, fresh blueberries and cranberries can be substituted one-for-one.

Yes! Fresh cranberries freeze for up to a year and can often be substituted in recipes that call for fresh cranberries. When cooking with frozen cranberries, do not thaw before using.

It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.

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.

There's really not much you need to do to prepare fresh cranberries for baking. I just soaked and rinsed my berries to wash them off and then folded them into my cranberry orange pound cake batter. Pro tip: toss your fresh cranberries with a little flour so they won't sink in the batter!

During this step, the cranberries are sweetened to replace what nature left out; the additional sweetness helps to balance their natural tartness. The final step is to dry the cranberries to remove excess moisture for easy handling and packaging.

All forms of cranberry (juice, sauce, and dried) provide similar health benefits. An 8oz serving of 27% cranberry juice co*cktail provides the same level of goodness as: 1/4 cup fresh cranberries. 1/3 cup sweetened dried cranberries.

"Cranberries are safe to eat raw. However, usually they are cooked and have sugar added because of the bitter and sharp taste they have when raw," says Kelly West Keyser, a registered dietitian in Alabama.

Should you thaw frozen cranberries before cooking? ›

To prepare cranberries for cooking, sort the berries to remove any soft berries and stems. Rinse in cold water and drain well. It is not necessary to thaw frozen berries before use.

Some simple ways to use frozen cranberries include: Blend into smoothies. Make your own cranberry sauce (and then see our post regarding cranberry sauce uses) Make sweet or savory salsa.

If muffins are left exposed, the moisture starts to leak from them and they dry out. To store muffins up to 4 days, line an airtight container or zip-lock bag with paper towel and store the muffins in a single layer. Place another layer of paper towel on top of the muffins as well.

Sour Cream or Plain Yogurt: Sour cream helps keep the muffins extra moist. If needed, you can use plain yogurt instead. Sugar: Use granulated sugar to sweeten these muffins. I used to use some brown sugar and some white granulated sugar, but brown sugar weighed the muffins down.

Use a steamer. Steaming is a great way to add moisture to past-their-prime muffins. And according to a TikTok user, you should also be steaming your muffins when you bake them since the hot air and steam allow more time for the centers to rise, resulting in tender and airy muffins.

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. While it will surely cook your muffins, it will not give you the full rise that you want.