Make these seasonal Apple Cranberry Muffins for a perfect treat this fall. An easy to make muffin batter with a hint of cinnamon and filled with diced apples and dried cranberries.

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We have officially finished with Halloween content and are sticking with seasonal fall recipes until Christmas is upon us! Which, by the way, is only 56 days away. I already have a lot of new holiday content planned and can’t wait to share with you all in just a few short weeks. I’ll probably sharing Christmas and other holiday recipes by the third week of November. And if you are already starting to get things organised there are so many great Christmas recipes already here on the website.

For now, we¡re going to take a look at these sweet little muffins. Muffins are great because they are easy to make and I declare them a Breakfast food!

Check out 20 Breakfast Muffin Recipes!

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What Are These Muffins Like

• Difficulty – These muffins are really easy to make and don’t use any unusual ingredients or baking methods. From start to finish they take just over half an hour.
• Taste – Incredibly moist and bursting with apples and cranberries. They have a light crumb and are a great size.
• Serving – This recipe makes 12 medium sized muffins. In the recipe card at the end of the post you can easily adjust serving size.

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Ingredients

• Flour – This recipe uses all purpose flour.
• Spices – I used ground cinnamon in the muffin batter to give it extra fall flavour.
• Baking powder – Baking powder is used as a rising agent for the loaf.
• Salt – Regular table salt helps enhance the flavours.
• Butter – I used unsalted butter at room temperature.
• Sugar – Granulated white sugar is used in the loaf.
• Eggs – 2 large eggs at room temperature.
• Vanilla – Vanilla extract enhances flavours in this cake.
• Milk – I used whole milk for the muffins.
• Apples – I used two medium sized apples. They were peeled, cored and cut into about 1/2 inch pieces. It’s best to use firm apples like Figi, Granny Smith or Macintosh for baking.
• Dried cranberries – I added dried cranberries to this recipe and it works so well with the diced apples. Sometimes dried cranberries are call Craisins.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 350 degrees F. Grease or line 12 muffins tins and set aside.
2. Combine dry ingredients – In a medium bowl, combine the flour, baking powder, salt and cinnamon. Set aside.
3. Mix butter, sugar and eggs – In the bowl of your electric mixer, mix the butter and sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
4. Finish muffin batter – Sift in half of the flour and stir to combine. Stir in the milk and then the rest of the flour. Stir in the diced apples and dried cranberries.
5. Bake – Pour evenly into prepared muffin tins. Bake between 18 – 22 minutes or until a toothpick inserted comes out clean.
6. Cool and serve – Cool on a wire rack. Best served the day they are made but will keep for up to two days in an airtight container.

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Recipe Tips

• Use room temperature ingredients – Using room temperature ingredients you will get best results in baking muffins. Make sure to take the eggs and the butter out of the fridge before hand.
• Avoid over mixing – Over mixing dry ingredients into batter can often cause a really dense muffin texture. To get a lighter texture, try to just fold in the flour until it’s combined.
• Baking time – Baking time will vary for these muffins. Check them at about 15 minutes but they may take up to 20 minutes to bake. Muffins will be done when a toothpick inserted into the centre comes out with a few crumbs.
• Muffin size – These are medium sized muffins, not big bakery type muffins. The muffin pans I used were medium.

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Substitutions

• Apples – For a slightly different flavour, you could use diced pears, peaches or plums.
• Dried cranberries – Yes, you can use fresh cranberries as well.
• Additions – You can add about 1/2 cup of chopped pecans or walnuts to this cake for an additional flavour and texture boost.

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Serving and Storage

• Storage – You can store these at room temperature, in the fridge or the freezer
  • In a container on the counter, this is how I usually keep them and they will keep up to three days
  • Store in the refrigerator, you will get them to about five days in the fridge. But I recommend taking them out of the fridge and letting them come to room temperature before eating them.
  • Keep in the freezer, up to a month. Make sure it’s a freezer proof container. Allow to defrost on the counter.

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Frequently Asked Questions

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Thanks For Stopping By & Hope To See You Soon!