Cranberry Upside Down Muffins - Joyofbaking.com *Video Recipe* (2024)

FAQs

What is the secret to moist muffins? ›

Although cooling the muffins upside down may cause the tops of the treats to flatten just a little bit, the slight change to the muffin's appearance is a small price to pay for ensuring the best texture of the treats. And, as Brown says, "everybody likes a muffin top" — regardless of its shape.

There are 410 calories in 1 muffin (110 g) of Starbucks Cranberry Orange Muffin. * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet.

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.

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.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat.

Give the Muffin Batter a Rest by Mixing It in Advance

At the bakery, we'd mix up muffin batter and refrigerate it overnight for the early shift to bake the next morning. That resting period is what makes muffins from your favorite coffee shop look and taste better than anything that's come out of your oven.

Cranberry Orange Muffin | Dunkin'

To get your own Barbie Frappuccino, just ask for a vanilla bean creme Frappuccino with half-and-half instead of milk. Then add three pumps of vanilla syrup, two pumps of strawberry puree and dragonfruit. Don't skip the whip on top and ask for extra dragonfruit crumbles to top it off. Voila!

Melt away the holiday chill with the sweet and tart flavors of whole dried cranberries in layers of creamy milk chocolate. They pair well with a range of beverages, from Central and South American coffees to lattes, mochas and more.

What can I add to muffin mix to make it moist? ›

Recently I discovered that if I use sour cream in place of milk in a muffin recipe, I get a super moist, fluffy muffin! The switch is very easy. If a recipe calls for 3/4 cup of milk, I simply use 3/4 cup of sour cream instead. Occasionally, I need to add a bit more sour cream to moisten the muffin batter.

Choosing vegetable oil is the best option for baking moist, delicious baked goods. Canola oil, the most common vegetable oil used in baking, doesn't add a strong flavor. It allows your cake's flavor will shine through while still achieving a moist texture.

First, prick the muffin tops all over with a toothpick. Next, pour your liquid of choice (e.g., milk or fruit juice) into a bowl, dip a pastry brush into it, and brush the tops of the muffins. The liquid will seep into the muffin's interior, soaking the crumb and softening the muffins, turning them as good as new.

According to O. Corriher, the way to get a perfectly puffed up dome on your muffins is to increase your oven heat. She says that 400° should do it, no matter what the recipe says. The higher baking temperature means that the the outside edges of the muffin will set while the middle is still liquidy.