I was never a big muffin fan. I sort off saw them as mini cakes that were branded as a “breakfast” food, filled with the same ingredients as a cake. However upon scrolling on Pinterest, I began to see so many recipes for muffins with healthier, lighter, and wholesome ingredients. My schema for muffins began to change, and I have become quite an avid maker of muffins! So no, mine might not be equivalent to a huge bakery muffin with a pillowing top and incredibly soft and fluffy texture, but I believe are great for their purpose!
The combination of apple and cranberry is one I simply cannot resist! I would say it’s my absolute favorite flavor of any baked good. I often use dried cranberries in this recipe because they are quite a bit sweeter than regular cranberries; however if I were to use regular cranberries I would just add an extra 2 tablespoons of sugar. I just think these muffins are so fun so I hope you enjoy them too!
What You Will Need
The base of these muffins is rather simple. With the main elements being flour, milk, and applesauce, the really come together quite quickly.
Muffin Base:
- Flour
- Baking powder
- Baking soda
- Salt
- Cinnamon
- Nutmeg
- Coconut Sugar
- Unsweetened Almond Milk
- Unsweetened Applesauce
- 1 large apple
- Dried Cranberries/Craizins
Occasionally I think that just a little extra something would be a fun addition to these muffins! That’s when I make a very simple cinnamon sugar topping. It’s completely optional but it does add a little hit of sweetness that makes them just that much better!
Topping (optional):
- Cinnamon
- Coconut sugar
Tips on How to Make Apple Cranberry Muffins
Apple: There is not one particular apple that I prefer for this recipe. Most often I have used a pink lady apple, but I recall previously using fuji apples too. Either way I remember them turning out great but if I had to pick one, I would recommend using a pink lady apple.
Nutmeg: The nutmeg in this recipe is optional, however I believe it adds a subtle flavor that should not be missed!
Base: It is rather easy to make these. Simply combine the dry ingredients in a large bowl, then add in each of the wet ingredients to the same large bowl and mix well-until combined and cohesive.
Inclusions: I do not usually love a large amount of inclusion within my recipes. Therefore I only call for 1/4 cup of cranberries. If you prefer a larger amount, simply add in 2-4 more tablespoons of cranberries!
Topping: This is a super simple topping, only including cinnamon and coconut sugar (you can use granulated sugar or brown sugar if you would prefer). Simply mix the 2 ingredients in a small bowl, then use a small spoon or 1/4 teaspoon to evenly distribute/sprinkle the topping over each muffin.
P.S. I somehow don’t have many pictures of this one, which is both odd and unfortunate since I make them all the time!
Apple Cranberry Muffins
Course: A lil Healthier, Baked Goods, Recipes12
servings15
minutes22
minutes150
kcal40
minutesIngredients
- Muffins:
2 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup coconut sugar
1 cup unsweetened applesauce
1 cup unsweetened almond milk
1 large apple (peeled & diced)
1/4 cup dried cranberries
- Topping:
1/2 teaspoon cinnamon
1 1/2 teaspoons coconut sugar
Instructions
- Begin by peeling and dicing an apple into about 1/2 inch pieces.
- Preheat the oven to 350 degrees Fahrenheit, prepare a 12 cup muffin tin however you prefer (cooking spray, butter, parchment, or nothing)
- Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar in a large bowl.
- Then add in the applesauce and milk and mix to form the muffin base.
- Next add in the diced apples and dried cranberries, roughly chopping the dried cranberries in half if preferred.
- Divide the batter evenly amongst 12 muffin liners.
- Sprinkle the top of each with a little bit of the topping mixture if using.
- place in the preheated oven and bake for 22-25 minutes, until an inserted toothpick comes out clean!
