Can you use dried cranberries instead of fresh in muffins?

Yes, you can use dried cranberries instead of fresh ones in muffins. But for the best result you may want to give them a brief soak (5-10 minutes) in hot water to help rehydrate them and plump them up. Use about half as much dried cranberries when replacing them for fresh in a recipe.

What kind of apple is best for muffins?

There isn't one kind of apple that is best for muffins because it depends on what you're looking for. If you want the apple to melt into the muffin, use a softer variety like a golden delicious or a mac. If you want to have a muffin with clear apple texture, choose something like a pink lady, honeycrisp, or fuji. You'll also want to consider if you like sweeter or more tart apples. When in doubt, use an apple you enjoy eating fresh and use what you have or is easy to find.

Should you cut cranberries before baking?

Instead of cutting cranberries before baking, I think the better way to distribute their flavor is by briefly cooking them to soften the fruit.

Apple Cranberry Muffins

Description

Real maple syrup, tart cranberries, and fresh apples make these apple cranberry muffins a cozy breakfast bake you'll enjoy throughout fall and winter.

Ingredients

Units Scale

1 1/2 cups fresh cranberries
1 cup old-fashioned rolled oats, divided
3/4 cup pure maple syrup, divided
1/2 cup melted unsalted butter
2 teaspoons ground cinnamon, divided
3/4 teaspoon kosher salt, divided
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
3 large eggs
1/3 cup whole milk or buttermilk
1 1/2 teaspoons vanilla extract
1 large or 2 small apples

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Instructions

Preheat the oven to 425°F. Grease a 12-cup muffin tin or line with paper liners.
Soften the cranberries: Add the cranberries and 1/4 cup water to a small saucepan. Cook over medium-low heat for about 7-8 minutes, stirring occasionally, until at least half of the berries pop and slightly soften. Set aside to cool.
Make the oat topping: In a small bowl, stir together ⅓ cup oats, 1 tablespoon maple syrup (from the ¾ cup), 1 tablespoon of the melted butter, ½ teaspoon cinnamon (from the 2 teaspoons), and a pinch of salt (from the ¾ teaspoon). Set aside.
Mix the dry ingredients: In a large bowl, whisk the flour, the remaining ⅔ cup oats, baking powder, remaining salt, remaining cinnamon, and nutmeg.
Mix the wet ingredients: In a medium bowl, whisk the eggs, buttermilk, remaining melted butter, remaining maple syrup, and vanilla until smooth. Add the wet ingredients to the dry and stir until incorporated.
Fold in the fruit: Peel, core, and chop the apple. Add the apple, along with the softened cranberries (with any juices), to the batter. Fold gently to distribute. Divide the batter evenly among the muffin cups, filling each nearly to the top. Sprinkle the oat mixture over the muffins.
Bake: Bake for 8 minutes at 425°F, then reduce the oven to 375°F (without opening the door) and bake for another 12–14 minutes, until set in the center. Let cool in the pan for 5 minutes, then transfer to a rack to cool completely.

Notes

Add the wet ingredients to the dry ingredients in a couple of batches. Stir in between the second addition, adding more only after the batter is well combined. Avoid overmixing as much as possible to prevent tough muffins, and gently stir in the fruit.

Prep Time: 20 minutes minutes
Cook Time: 20 minutes
Category: Brunch
Method: Baking
Cuisine: American