Apple Cranberry Muffins

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

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.

And because a certain puppy needed her orientation...

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.

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.

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.

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

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