Cranberry Muffins (One Bowl Recipe) (2024)

FAQs

What is the secret to moist muffins? ›

The idea here is to start the muffins in a very hot oven for just a short amount of time. This activates the baking powder and allows the muffins to shoot up in height quickly. We then turn the heat down and continue to cook for longer. This is done to avoid over-browning and overbaking.

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.

Per Serving: 174 calories; calories from fat 26%; fat 5g; saturated fat 2.7g; mono fat 1.4g; poly fat 0.4g; protein 3.2g; carbohydrates 29.2g; fiber 0.7g; cholesterol 30mg; iron 1.2mg; sodium 182mg; calcium 69mg.

Using oil as a substitute for butter in muffins can result in a lighter and more tender crumb, but it may also produce a slightly different flavor, depending on the type of oil used. Applesauce can also be used as a substitute for butter in muffins, as it provides moisture and can help to keep the muffins tender.

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

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.

Should you cut cranberries before baking? ›

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. If your cranberries are on the larger size, we'd cut them in half or quarters before baking.

You may even want to freeze a few bags, so you can enjoy fresh cranberry recipes throughout the year. * 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.

Kroger Cranberry Orange Muffin (1 muffin) contains 35g total carbs, 34g net carbs, 23g fat, 6g protein, and 450 calories.

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.

Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin. My recipes generally specify 100ml vegetable oil per batch of 12, which is only 1½ teaspoons per muffin.

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.

The best bakery-style crumb muffins start with cake flour

Cake flour is more finely ground and has less protein, which leaves the muffins with a fine, light crumb and soft texture. Using cake flour is an easy way to avoid heavy, dense muffins even if you end up stirring just a bit too much.