Apple Cranberry Crumble Muffins
Indulge in the irresistible charm of Apple Cranberry Crumble Muffins, a perfect blend of seasonal flavors and comforting textures. These fluffy muffins are packed with juicy chunks of apple and tart cranberries, creating a delightful sweet-tart balance in every bite. Topped with a buttery oat crumble, they feature an inviting crunch that pairs beautifully with the moist, cinnamon-spiced base. Ready in under an hour with straightforward ingredients, these muffins are ideal for breakfast, brunch, or an on-the-go snack. Whether you’re celebrating fall or simply craving a wholesome baked treat, these Apple Cranberry Crumble Muffins are sure to become a household favorite. Perfectly portioned for 12 servings, they are a crowd-pleasing option for family gatherings or cozy mornings at home.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter (melted)
- 0.75 cups Whole milk
- 2 units Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Apple (peeled, cored, and finely chopped)
- 0.75 cups Fresh or dried cranberries
- 0.25 cups Brown sugar
- 0.25 cups All-purpose flour (for crumble topping)
- 0.25 cups Rolled oats
- 2 tablespoons Cold unsalted butter (cubed)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
In a separate medium bowl, whisk together the melted butter, milk, eggs, and vanilla extract until fully combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Fold in the chopped apple and cranberries, ensuring they're evenly distributed in the batter.
Divide the muffin batter evenly among the prepared muffin cups, filling each about three-quarters full.
In a small bowl, prepare the crumble topping by combining the brown sugar, flour, and oats. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Sprinkle the crumble topping evenly over each muffin.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 152 mg | 7% | |
| Total Carbohydrate | 40.4 g | 15% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 20.2 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 96 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
