Recipe For Muffins Using Dried Cranberries

They’re fluffy, springy and tender and packed with robust fall flavors of cranberry, orange, pecans and a touch of cinnamon. The orange really brightens up the flavors and pairs well with the cinnamon. I love the intensity of flavor dried fruit gives bread. Cranberries have such a wonderful tangy tart flavor. There are plenty of cranberries and pecans in every bite because I hate a muffin that’s low on the good stuff.

I love cranberries so much I made a coffee cake and energy bars with them. My Simmering Potpourri has all the same flavors, they smelled similar while baking, which I thought was funny.

These muffins are slightly sweet. For an extra dose of sweetness, I drizzled on a citrus glaze. You can easily adapt this to your taste. If you prefer a sweeter muffin, add the glaze. Or, if you choose, simply leave them plain.

Lemon Cranberry Muffins

Don’t have buttermilk? Add one tablespoon lemon juice or white vinegar to one cup milk (whole, 2% or heavy cream will work). Mix and allow to stand at room temperature for 5 to 10 minutes. Mixture will thicken and contain small curdled bits. Use this mixture as you would buttermilk.

Is made from real ingredients. It’s a delicious blend of plant-based oils which are, purified water and a pinch of salt. Plant-based oils are a source of both monounsaturated and polyunsaturated fatty acids, as well as a good source of omega-3 ALA. I Can’t Believe It’s Not

Most notably, research has consistently shown that limiting saturated fat and replacing it with unsaturated, good fats from vegetable oils and foods that are mainly oils like spreads, nuts, and avocados may help reduce cardiovascular disease risk

Cranberry Muffins Recipe (+video)

As well, to bring out the natural flavor in nuts, toast them. Toasting releases the oils and flavor, it makes a big difference.

This is the perfect flavors to serve for all breakfast and brunch. You may want to make them in mini muffin tins to serve for Tea or a ladies luncheon.

Finally, to get that bakery-style dome shape, cook muffins at a high temperature the first few minutes. For regular size muffins, you’ll want to bake for 5 minutes at 450° F, then lower the temperature to 350° F for the remaining time, usually 16 to 18 minutes.

Cranberry Banana Muffins

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Calories: 359 kcal | Carbohydrates: 52 g | Protein: 5 g | Fat: 16 g | Saturated Fat: 6 g | Cholesterol: 56 mg | Sodium: 277 mg | Potassium: 142 mg | Fiber: 2 g | Sugar: 34 g | Vitamin A: 313 IU | Vitamin C: 4 mg | Calcium: 53 mg | Iron: 1 mg

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Harvest Pumpkin Cranberry Muffins

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links. If you click the link and make a purchase I will receive a small commission at no cost to you. Visit all my recommended products at Paula’s Picks on Amazon. Read my entire Privacy Policy here.This small batch recipe makes only FOUR cranberry orange muffins! Each small batch cranberry orange muffin has a distinctive tall and domed sugary muffin top laced with cranberries. But the muffins are packed with lots of orange flavor, too! This is thanks to both fresh orange zest and orange juice soaked dried cranberries in the batter.

These small batch cranberry orange muffins are a variation of the popular small batch blueberry muffin recipe on Hummingbird High (which was also featured in The New York Times!). I replaced the blueberries with dried cranberries and added both orange zest and extract to the batter for flavor. However, fear not! Despite these changes, these small batch cranberry orange muffins still have all the qualities you love.

The muffin base is soft and moist and studded with tart cranberry fruit. You can use fresh or dried cranberries in the recipe. And the muffin tops are the real star: tall, domed, and sprinkled with lots of granulated sugar for crunch and flavor. The best part? The recipe makes only 4 muffins, perfect for a small household!

Dried Cranberry Orange Muffins < Call Me Pmc

Looking for more small batch muffin recipes? Check out these Small Batch Banana Chocolate Chip Muffins, Small Batch Blueberry Muffins, Small Batch Lemon Poppy Seed Muffins, and Small Batch Pumpkin Cream Cheese Muffins (and the just plain ol’ pumpkin muffins, too!).

To date. The recipe makes only 4 muffins, but each with a beautiful, distinctive domed muffin top. The recipe was very popular in 2020, as many folks were hunkered down during quarantine and unable to share baked goods.

Noticed! They featured the recipe in an article about small batch baking, complete with a seal of approval from the New York Times Cooking test kitchen.

Lemon Yogurt Muffins With Poppy Seeds And Dried Cranberries

Most muffin recipes make at least a DOZEN muffins. That’s a lot, especially if there’s nobody to share the spoils with. But this cranberry orange muffin recipe is small batch and makes a grand total of just FOUR muffins. It’s perfect for a small household of 2 to 4 people.

This is the perfect recipe for folks who have mastered basic baking recipes like cookies and brownies, but want to take things to the next level. This small batch cranberry orange muffin recipe makes bakery-style muffins, but with techniques that are attainable for any home baker.

Although there aren’t any standard and set definitions for orange sizes, a quick Google tells me that a medium orange is roughly the size of a tennis ball, while a large orange is roughly the size of a soft ball or even baseball. Either a medium or large orange works in this recipe. Larger oranges will give you more zest, which will lead to more flavorful muffins.

Cranberry And Orange Muffins (with Yogurt)

What about smaller citrus fruits like mandarins and clementines? Can I use their zest in this small batch cranberry orange muffin recipe?

Yes, absolutely! If you’re using a smaller citrus fruit, I recommend using the zest from 3 to 4 of these varieties. Just note that mandarins and clementines have a slightly different flavor from oranges. As a result, your muffins will taste more like those citrus fruits.

Yes, absolutely! Both lime and lemon work wonderfully with cranberries. Just note that, if you go this route, your muffins will no longer taste like cranberries and oranges. Instead, they will taste like cranberries and whatever citrus fruit you chose. I know it seems silly for me to spell that out, but you should see some of the questions I get asked!

Easy Dried Cranberry And Orange Muffins

That being said, note that you also need orange extract for these muffins. If you’re using lemons or limes instead, you may want to swap out the orange extract with the appropriate extract. You could also just use vanilla extract—however, your muffins won’t taste very citrusy.

Because fresh cranberries are usually so tart and sour on their own, dried cranberries are sold sweetened. However, this recipe already uses a lot of sugar for both the batter and muffin topping. Because of this, I recommend using dried cranberries that are unsweetened. I used these unsweetened dried cranberries from Amazon. I also recommend these Honestly Cranberry Unsweetened Dried Cranberries.

If you can’t find unsweetened cranberries at your supermarket, no worries! Grocery stores usually sell “low-sugar” varieties. Opt for these ones over the “regular” brands. And if no low-sugar varieties are available, no worries, too! You can still use regular dried cranberries in this recipe. However, your muffins will likely come out sweeter than mine.

Dried Cranberry Orange Muffins (eggless)

Absolutely! In fact, I recommend it. Using fresh cranberries will lead to a fresher, moister muffin that’s less susceptible to burning in the oven.

If you use fresh cranberries, there’s no need to change anything about the recipe. However, you may want to skip soaking the cranberries in juice. It won’t be necessary to soak the fresh fruit. You may also need to add a few minutes to the Bake Time. It’s likely that the muffins will bake for 22 to 24 minutes, as opposed to the 20 to 22 minutes listed in the recipe below.

Per the Baker’s Tips in the yellow box below, the secret to super tall and domed muffin tops starts with your ingredients.If any of them are colder than room temperature, your muffins won’t rise and dome as well as mine did.Furthermore, using frozen cranberries straight from the freezer has a tendency to make these muffins stick to the pan.

Cranberry Yogurt Muffins

That being said, you can use frozen cranberries in this recipe. However, you’ll need to prep them by thawing them and making sure they’re completely at room temperature before using them in this recipe. As the cranberries thaw, they’ll release liquid. Dump that liquid out before using it in the recipe.

You may also want to skip soaking the thawed cranberries in the orange juice. It won’t be necessary to moisten the