Cranberry Muffins (One Bowl Recipe) (2024)

FAQs

What is the secret to moist muffins? ›

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.

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®.

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.

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!

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. To do this, simply soak the dried fruits in warm water or fruit juice for 15-20 minutes until they are plump and tender.

You can slice the cranberries in half, if desired. I leave them whole.

* The availability of fresh cranberries is limited because the harvest season is very short. Harvesting begins in September and continues through November, and fresh cranberries may be purchased during that time.

Don't Skip This Step if You're Cooking or Baking With Dried Cranberries | Livestrong.com. To rehydrate dried cranberries for baking recipes, simply soak them in hot water, juice or other liquid. You don't need to soak dried cranberries overnight.

Should I thaw frozen cranberries before baking? ›

Thankfully, cranberries can be frozen for up to a year. When you're ready to use frozen cranberries for cooking, it's usually best not to thaw them first.

If your recipe calls for fresh cranberries, swap in 3/4 cup of the dried version. Place the dried cranberries into a glass bowl. Pour boiling water over the cranberries until they are all completely covered. You can also substitute hot fruit juice instead of water for added flavor.

Another Good Substitute: Lingonberries

They are more like a cranberry cousin with the same genus, Vaccinium while redcurrants come from the Ribes family. Because they have a similar flavour to cranberries, they are perfect to substitute in their place in something like cranberry sauce or even a cranberry jam recipe.

There's not a direct substitute for fresh cranberries, but you could make a relish or chutney using a combination of fresh cherries and pomegranates, as well as a small amount of dried cranberries or dried figs. The flavor will be more sweet than tart, but it serves the same purpose.

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.