Can I use frozen cranberries in Ina Garten Cranberry Muffins?

Yes, you can use frozen cranberries instead of fresh. Just make sure to fold them into the batter directly from the freezer to prevent them from turning mushy. If using frozen cranberries, you may want to add an extra minute or two to the baking time to account for the added moisture.

How can I make Ina Garten Cranberry Muffins healthier?

To make these muffins healthier, consider swapping the all-purpose flour with whole wheat flour or a gluten-free flour blend. You can also reduce the sugar slightly or substitute it with a natural sweetener like honey or maple syrup. Adding flaxseed or chia seeds will also boost the nutritional value.

Can I freeze Ina Garten Cranberry Muffins?

Yes, these muffins freeze well. After baking, allow them to cool completely, then wrap each muffin individually in plastic wrap or aluminum foil. Store them in a freezer-safe container or bag, and they’ll keep for up to 2 months. To enjoy, simply reheat them in the microwave or oven.

Ina Garten Cranberry Muffins: A Delicious and Simple Recipe

Description

Ina Garten’s Cranberry Muffins are soft, moist, and bursting with fresh cranberries and the bright zest of orange. They are the perfect balance of tart and sweet, making them ideal for breakfast or brunch. The addition of cinnamon and a sprinkle of sugar on top creates a wonderful, slightly crispy finish. This easy-to-follow recipe results in muffins that are delicious and comforting.

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
Optional topping: ¼ cup granulated sugar + ¼ teaspoon ground cinnamon

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Instructions

Preheat the oven to 375°F (190°C). 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 another bowl, whisk together the melted butter, eggs, vanilla extract, buttermilk, and orange zest until smooth and well-combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Avoid overmixing.
Gently fold in the cranberries, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
For the optional topping, mix the sugar and cinnamon together and sprinkle over the muffin batter.
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

If using dried cranberries, soak them in warm water or orange juice for 10 minutes before adding them to the batter.
To make the muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
To keep the muffins moist, avoid overmixing the batter and do not overbake.
These muffins can be stored in an airtight container for up to 3 days, or frozen for up to 2 months.

Prep Time: 10 minutes
Cook Time: 18-22 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