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Aug 29, 2008 05:10 AM

Craisin Muffins?

I just bought a big bag of craisins, and have been thinking about making craisin muffins. Can someone share a recipe? I have done a google search, but most of the recipes call for fresh cranberries. How can I adapt that kind of recipe for the dried craisins that I have? Is it a one-to- one exchange? Also, if you have a recipe that uses applesauce, that would be fabulous!!

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  1. Since I hate raisins/love cranberrries, I just substitute dried cranberries anywhere raisins are called for. Muffins and quick breads are all very adaptable. Use any recipe that you already like or that appeals to you and throw in a handful of dried cranberries. I find that they have enough moisture so that they don't need to be plumped before using.

    1 Reply
    1. re: rockycat

      Good answer. Craisins are also good in oatmeal, also in oatmeal cookies.

    2. Blood Orange - Craisin Muffins


      1 3/4 cups all purpose flour
      1 Tbsp baking powder
      1/2 tsp salt
      1/4 cup granulated sugar
      1 egg, beaten
      zest from 1 medium blood orange
      juice from 1 medium blood orange (1/4 cup)
      1/2 cup milk
      1/3 cup vegetable oil
      3/4 cup craisins (dried cranberries)


      Preheat oven to 400 F.

      Mix dry ingredients in a bowl (flour, baking powder, salt, sugar).

      Mix wet ingredients in another bowl (egg, blood orange zest, blood orange juice, milk, oil). Combine ingredients, stir until just mixed, don't beat.

      Fold in craisins. Spoon into 12 standard muffin cups. Fill cup each about half full (about 2 Tbsp each). Bake 17-22 minutes at 400 F.

      If more orange flavor is desired, substitute 1/4 cup of orange juice concentrate (from frozen - undiluted) for the for blood orange juice above.

      1. Haven't had them in muffins yet (that sounds really good!) but I've had them baked into scones. Absolutely lovely; the tart fruit and the rich cream biscuit play very well together.

        1. Often I see recipes that have you soak the raisins in hot water for a while, to soften --
          surely you could do the same with the craisins if they'd be too dry/chewy.
          Any chopped dried fruit could be treated this way, I'd think.
          As for applesauce in muffins, here's some information
          it's recommended for an oil substitute, but not for butter. Too liquid.

          1 Reply
          1. re: blue room

            I just macerated my craisins in orange juice before putting them in a batch of scones. I don't always plump the cranberries, I just had some oj that I wanted to use up.

          2. I like these Coconut-Cranberry muffins from Cooking Light. I usually change out the lemon zest for orange. They remind me a bit of scones, I think because of the texture that the coconut milk lends. If you have larger grain sugar use that on top.