Apple Cranberry Wheat Muffins
Start your morning on a wholesome note with these delicious Apple Cranberry Wheat Muffins, a perfect balance of sweetness and nutrition. Made with a blend of whole wheat and all-purpose flours, these muffins feature a delightful combination of fresh diced apple and tangy dried cranberries, creating bursts of flavor in every bite. Infused with cinnamon and naturally sweetened with brown sugar and unsweetened applesauce, they’re a healthier alternative to traditional baked goods. Moist and fluffy, thanks to melted butter and a tender crumb, these muffins are easy to whip up in just 35 minutes, making them ideal for busy mornings or a quick snack. Serve them warm or at room temperature, and enjoy a guilt-free indulgence that keeps well for days. Perfect for family breakfasts, meal prep, or on-the-go treats!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 0.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 2 large Eggs
- 0.75 cups Brown sugar, packed
- 0.5 cups Unsweetened applesauce
- 0.5 cups Milk
- 1 teaspoon Vanilla extract
- 1 medium Apple, peeled, cored, and diced
- 0.5 cups Dried cranberries
- 0.25 cups Butter, melted and cooled
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.
In a separate bowl, beat the eggs lightly. Add the brown sugar, applesauce, milk, vanilla extract, and melted butter. Mix until smooth and well combined.
Pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined, being careful not to overmix. The batter will be slightly lumpy.
Fold the diced apple and dried cranberries into the batter using a spatula. Ensure the fruit is evenly distributed.
Fill each muffin cup about 3/4 full with the batter.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Transfer the muffins to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
2433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2393 mg | 104% | |
| Total Carbohydrate | 429.9 g | 156% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 230.3 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 463 mg | 36% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1675 mg | 36% | |
*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.
