Can I use dried cranberries instead of fresh for the Ina Garten Cranberry Muffins?

Yes, you can absolutely use dried cranberries! If you choose dried cranberries, be sure to soak them in warm water or orange juice for about 10 minutes before adding them to the batter. This will help rehydrate them and enhance the flavor of your muffins.

How can I make my Ina Garten Cranberry Muffins extra moist?

To ensure your muffins are extra moist, avoid overmixing the batter, as this can make them dense. Mix the wet and dry ingredients gently and only until combined. Also, be cautious not to overbake them—check for doneness around the 18-minute mark to maintain their softness.

Can I freeze Ina Garten Cranberry Muffins?

Yes, you can freeze these muffins! After they’ve cooled, wrap them individually and store them in a sealed container or freezer bag. They can be frozen for up to two months. To reheat, simply microwave them for a few seconds or warm them in the oven.

Ina Garten Cranberry Muffins Recipe: Easy & Delicious

Name: Ina Garten Cranberry Muffins Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon kosher salt; ½ teaspoon ground cinnamon; ½ cup unsalted butter, melted and slightly cooled; 2 large eggs, at room temperature; 1 teaspoon pure vanilla extract; ½ cup buttermilk; Zest of 1 orange; 1 ½ cups fresh cranberries; ¼ cup granulated sugar (for topping); ¼ teaspoon ground cinnamon (for topping)

Description

Ina Garten Cranberry Muffins are soft, moist, and packed with the sweet-tart flavor of fresh cranberries and the bright, zesty aroma of orange. These muffins are a perfect breakfast or brunch treat, offering a delightful balance of flavors in every bite.

Ingredients

Scale

2 cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon ground cinnamon
½ cup unsalted butter, melted and slightly cooled
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ cup buttermilk
Zest of 1 orange
1 ½ cups fresh cranberries
¼ cup granulated sugar (for topping)
¼ teaspoon ground cinnamon (for topping)

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Instructions

Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and orange zest until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix.
Fold in the cranberries gently until evenly distributed.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
For the topping, combine sugar and cinnamon, then sprinkle it over the muffins.
Bake for 18–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

For a dairy-free version, substitute the buttermilk with almond milk or another plant-based milk.
If you prefer a spicier muffin, add a pinch of ground ginger or cloves.
To avoid dense muffins, do not overmix the batter.
These muffins can be frozen for up to two months. Reheat in the microwave or oven before serving.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 18g
Sodium: 190mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg