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  1. Preheat the oven to 375°F. Grease 8 cups of a standard muffin pan.

  2. Combine the dried apples and cranberries with the water. Cover and let sit for at least 30 minutes (up to overnight) on the countertop; or cover and microwave for 60 seconds, then cool for 5 minutes.

  3. Stir together the baking mix and sugar. Set aside.

  4. Whisk together the melted butter or oil, eggs, milk, and vanilla.

  5. Stir the baking mix and sugar into the wet ingredients. Scrape the bottom and sides of the bowl and continue to stir for about 30 seconds, until well blended.

  6. Stir in the soaked fruit, with any remaining liquid; and the walnut pieces.

  7. Fill the muffin cups almost full. Sprinkle with cinnamon sugar.

  8. Let the muffins rest for 10 minutes; this allows the leavener in the baking mix to start working its magic.

  9. Bake the muffins for 20 to 25 minutes, until a cake tester inserted into the center of a muffin comes out clean.

  10. Remove the muffins from the oven, and after 5 minutes transfer them to a rack to cool.

Tips from our Bakers

  • Dried apricot pieces and dried blueberries are another great fruit combination to try with this batter.
  • Allow the muffins to rest for 10 to 15 minutes before serving. This allows moisture to permeate the muffins fully, making them more tender.
  • Gluten-free muffins bake better in greased muffin pans. If you choose to use paper liners, expect the yield to increase slightly, and the muffins to be less domed.
  • Be aware: some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.