These apple cranberry muffins are so good. Made with whole grain oats, fresh fruit and whole milk yogurt - these muffins are healthy too.

side view of a cranberry and apple muffin in black and white wrapping

Because, because, because it's Monday and I have apples and the holidays are around the corner which means I also have cranberries. So I made Apple Cranberry Muffins. Just because.

cranberries in a measuring cup for muffins — frozen cranberries work just as well as fresh in this muffin recipe

And because a certain puppy needed her orientation...

labrador puppy trying to walk down stairs — clearly i needed to spend my time supervising this sweet little girl

I spent a little extra time at home babysitting. Just puppy watching..

Really, it was a wonder I managed to get a batch of muffins made at all.

cranberry muffins ready for baking with a sleeping puppy in the background — because baking muffins is so hard.... clearly

The kids fell over the moon for these muffins. Which kinda surprised me. I was a bit afraid the fresh tart cranberries would be just too much. But they were just perfect. Not too sweet and not too tart.

black and white phote with chopped apples — chop the apples in a small dice, they won't breakdown much in muffins

I used frozen cranberries here. Frozen cranberries are almost identical to fresh. The texture change is negligible. Which is good, because if you are like me, and tend towards too ambitious at the grocery store - when the bags of the deep red berries start calling your name. "Yes! I will make some jam." "Yes, I will make cranberry sauce." "Yes I will" - but then I don't.

It's all good. Throw the little bags in the freezer and they will wait for you for a very long time. Patient fruit.

Here is how you make these cranberry apple muffins.

📖 Recipe

Apple Cranberry Muffins

Trish Cowper | www.infinebalance.com

These muffins are all about fall flavours - tart cranberries and sweet fall apples. Frozen cranberries work nicely.

4.47 from 13 votes

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Prep Time 15

Cook Time 20

Total Time 35

Course Muffins

Servings muffins

Calories 211 kcal

Ingredients

2 cups all-purpose flour
½ cup rolled oats
⅔ cup packed brown sugar
1-½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 teaspoons cinnamon
2 eggs
1-1.4 cups whole plain yogurt
1 teaspoon vanilla extract
¼ cup unsalted butter melted
2 large granny smith apples finely chopped
½ cup cranberries fresh or frozen roughly chopped (just enough to burst some of the fruit)

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Instructions

Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners.
In medium sized bowl, mix together flour, oats, sugar, baking powder, baking soda, salt and cinnamon.
In a large bowl cream together the wet ingredients: beat eggs until smooth, add yogurt, vanilla, and butter. Whisk until creamy. Add flour mixture to wet ingredients and gently fold to just combine. It's okay if there are some dry bits at this point. Fold in fruit.
Divide batter evenly between the muffin cups. These are nice big muffins, so cups will be close to full.
Bake at 400 for 18-22 minutes, or until tops are lightly golden and muffin tops are springy. You can also test with a toothpick, it will come out clean when the muffins are done.

Notes

Use fresh or frozen cranberries in the recipe. They are interchangeable.

Use 1% or 2% MF yogurt in this recipe for tender and moist muffins.

Muffins can be stored for 2-3 days in an air-tight container.

Nutrition

Calories: 211kcalCarbohydrates: 36gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 40mgSodium: 213mgPotassium: 145mgFiber: 2gSugar: 16gVitamin A: 194IUVitamin C: 2mgCalcium: 56mgIron: 1mg

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