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    You are here: Home » bake » Muffins

    Published: Nov 9, 2015 · Modified: Jan 18, 2020 by Trish · This post may contain affiliate links · This blog generates income via ads ·

    Apple Cranberry Muffins

    Cranberry Apple Muffins | www.infinebalance.com #recipe #baking
    Jump to Recipe Print Recipe
    These muffins are all about fall flavours - tart cranberries and sweet fall apples. Frozen cranberries work nicely.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Servings: 12 muffins
    Calories: 211kcal
    Baked Goods
    Muffins

    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.

    cranberry and apply muffin on a baking sheet with cinnamon and oats

    Here is how you make these cranberry apple muffins.

    Cranberry Apple Muffins | www.infinebalance.com #recipe #baking
    4.41 from 10 votes

    Apple Cranberry Muffins

    These muffins are all about fall flavours - tart cranberries and sweet fall apples. Frozen cranberries work nicely.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Servings: 12 muffins
    Calories: 211kcal

    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)

    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.
    Calories: 211kcal (11%) Carbohydrates: 36g (12%) Protein: 4g (8%) Fat: 6g (9%) Saturated Fat: 3g (19%) Cholesterol: 40mg (13%) Sodium: 213mg (9%) Potassium: 145mg (4%) Fiber: 2g (8%) Sugar: 16g (18%) Vitamin A: 194IU (4%) Vitamin C: 2mg (2%) Calcium: 56mg (6%) Iron: 1mg (6%)
    Trish Cowper | www.infinebalance.com
    Tried this recipe?Mention @infinebalance or tag #infinebalance!

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    1. Teresa O says

      November 28, 2015 at 9:28 pm

      Sounds yummy. I have just enough leftover cranberries from thanksgiving to make a batch of these for breakfast.

      Reply
      • Trish says

        November 29, 2015 at 3:36 pm

        That's the best use for leftovers! Hope you enjoy them

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    Trish Cowper

    Hi. I'm Trish.

    I'm a curious home cook, just as enthusiastic about healthy ingredients and whole foods as I am about cookies.

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