Cranberry Apple Muffins
Bursting with cozy autumn flavors, these Cranberry Apple Muffins are the perfect balance of tart and sweet! Each muffin is packed with juicy chunks of fresh apple and bright, tangy cranberries, all nestled in a cinnamon-spiced batter that's irresistibly moist and tender. A sprinkle of brown sugar on top creates a beautifully caramelized crust, adding a hint of crunch to every bite. This quick and easy recipe comes together in just 15 minutes of prep, making it an ideal choice for breakfast on-the-go, a comforting midday snack, or a festive addition to your holiday spread. Bake up a batch today and fill your kitchen with the aroma of warm cinnamon and baked fruit—deliciousness guaranteed!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, melted and cooled
- 0.75 cup milk
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries, roughly chopped
- 1 medium apple, peeled and diced
- 2 tablespoons brown sugar
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt until well combined.
In a medium bowl, mix together the melted butter, milk, beaten egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the chopped cranberries and diced apple gently using a spatula, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Sprinkle the tops of each muffin with a pinch of brown sugar for a lightly sweet, caramelized topping.
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 for 5 minutes in the pan. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
2743 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.9 g | 138% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 460 mg | 153% | |
| Sodium | 2243 mg | 98% | |
| Total Carbohydrate | 417.4 g | 152% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 204.4 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 383 mg | 29% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 1036 mg | 22% | |
*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.
