Cranberry Orange Muffins

Q: Why are my muffins too dense or flat?

Dense muffins often result from overmixing or using expired leavening agents . Always whisk dry ingredients separately and fold gently just until no flour pockets remain. Also, ensure your baking soda and baking powder are fresh —they lose potency over time. Finally, start baking at a higher temp (425°F) for the first 5 minutes to give the muffins a good initial lift.

Q: How do I make these gluten-free?

To go gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. Avoid using almond flour or coconut flour alone, as they behave differently. Also, double-check that your baking powder and other ingredients are certified gluten-free.

Q: Should I thaw frozen cranberries before baking?

Nope! Toss frozen cranberries directly into the batter without thawing. Thawed berries can bleed color and add excess moisture, making your batter streaky and soggy. Frozen berries help the muffins hold their shape and bake more evenly.

Question 1

Can I use dried cranberries instead of fresh?

Accepted Answer

Yes, but with a twist. While fresh or frozen cranberries offer juicy tart bursts, dried cranberries can be used if soaked first. Soak them in warm water or orange juice for 10–15 minutes to rehydrate and soften. Drain before folding into the batter. This keeps them from drawing moisture out of the muffins during baking.

Question 2

Why are my muffins too dense or flat?

Accepted Answer

Dense muffins often result from overmixing or using expired leavening agents. Always whisk dry ingredients separately and fold gently just until no flour pockets remain. Also, ensure your baking soda and baking powder are fresh—they lose potency over time. Finally, start baking at a higher temp (425°F) for the first 5 minutes to give the muffins a good initial lift.

Question 3

How do I make these gluten-free?

Accepted Answer

To go gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking blend that includes xanthan gum. Avoid using almond flour or coconut flour alone, as they behave differently. Also, double-check that your baking powder and other ingredients are certified gluten-free.

Question 4

Should I thaw frozen cranberries before baking?

Accepted Answer

Nope! Toss frozen cranberries directly into the batter without thawing. Thawed berries can bleed color and add excess moisture, making your batter streaky and soggy. Frozen berries help the muffins hold their shape and bake more evenly.

Ingredients

Instructions

Notes

Nutrition