Craisin Muffins - My Recipe Treasures (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, 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®.

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.

Many muffin recipes use cooking oil instead of butter. Oil, being a liquid, distributes easily in the quick-mix batter and is readily absorbed into the baked muffin, producing a light non-greasy texture. Vegetable oil is ideal because its mild flavour doesn't compete with the main flavour of the muffin.

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.

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. What is this?

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.

Our Pick: Raisins

In this nutrition faceoff, raisins win because they offer a high amount of potassium and have no sugar added. Practically speaking, both raisins and dried cranberries can be part of a diet consisting of minimally processed foods.

There is less total sugar in dried cranberries as compared to raisins, but because raisins are naturally sweet, the added sugar is less in raisins than in dried cranberries.

Why are Craisins so expensive? ›

Low carry-over stocks and the prospect of a relatively small crop have caused spot market prices for dried cranberries to increase significantly in recent months.

*This muffin has 280 calories and 7 grams of sugar per serving as compared to the full-sugar version that has 330 calories and 20 grams of sugar per serving.

Serving Size (112 1 muffin), Calories 170 (Calories from Fat 60), Total Fat 6g (Saturated Fat g, Trans Fat g), Cholesterol 30mg, Sodium 280mg, Total Carbohydrate 26g (Dietary Fiber 1g, Sugars 10g), Protein 3g; Percent Daily Value*: Vitamin A %, Vitamin C 2%, Vitamin D %, Calcium 10%, Iron 6%.

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.

Store Muffins at Room Temperature

This layer will help absorb excess moisture. Step two: Place muffins in a single layer on the paper towel. Step three: Then place another sheet of paper towel on top of the muffins. Step four: Finally place the lid on securely and store in a dry place.