Apple Cranberry Crumble Muffin Food

APPLE CRANBERRY MUFFINS

Steps:

• In a large bowl, mix flour, baking soda, cinnamon and salt together.
• In a medium size bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth.
• Stir apple, cranberries, and walnuts into wet mixture.
• Fold wet mixture into dry ingredients.
• I use an ice cream scoop to measure batter into greased muffin cups .
• Bake at 350 degrees for 20 to 25 minutes.

APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x9-inch glass baking pan.
• Mix cranberries, apples, raisins, and walnuts gently in the baking pan. Sprinkle with 1/4 cup sugar and cinnamon.
• Combine remaining sugar with flour, baking powder, salt, egg, and butter in a medium bowl. Mix until crumbly. Spread topping over the apple mixture.
• Bake in the preheated oven until topping is golden and inside is bubbling, about 50 minutes. Remove from oven and let cool for 5 to 10 minutes.

CRANBERRY APPLE MUFFINS

Steps:

• In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full., Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

APPLE CRANBERRY CRUMBLE

Steps:

• Heat oven to 375°. Toss apples, cranberries, orange peel and granulated sugar in large bowl.
• Mix remaining ingredients in medium bowl until crumbly. Press 1 cup of the oat mixture in ungreased square baking dish, 8x8x2 inches. Spread apple mixture over top. Sprinkle with remaining oat mixture.
• Bake 40 to 45 minutes or until golden brown and apple mixture is bubbly around edges. Cool 30 minutes. Serve warm.

CRANBERRY APPLE BREAKFAST MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
• Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.

APPLE-CRANBERRY CRUMBLE

Steps:

• Preheat oven to 425 degrees. Quarter apples lengthwise, then thinly slice. Toss in a large bowl with cranberries, granulated sugar, cinnamon, and a pinch of salt until evenly coated.
• Butter an 8-inch square glass or ceramic baking dish. Mixpecans, flour, oats, brown sugar, and a pinch of salt in a bowluntil combined. Work in butter with your fingertips untiltopping is crumbly, with pea-size chunks.
• Spread apple mixture in prepared dish; sprinkle with topping.Bake until filling is bubbling and topping is golden brown, 25 to 30 minutes. Let cool slightly before serving.

APPLE CRANBERRY MUFFINS

Steps:

• In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,

APPLE CRANBERRY CRUMBLE MUFFINS

Steps:

• 1. In a small bowl mix together all the topping ingredient and mix well
• 2. For the muffins combine flour, brown sugar and baking soda in a large bowl. Combine eggs and sour cream and oil in a small bowl and mix well. Add to dry and stir till jut moistened. Stir in apples and cranberries.
• 3. Spray muffin pan with no stick cooking spray. Fill muffin cups full with batter. Sprinkle with the topping. Bake @ 375 for about 25 min, or til tops are firm to the touch
• 4. ~Enjoy~

APPLE CRANBERRY OATMEAL MUFFINS

Steps:

• Grease three standard 12 cup muffin tins. Set aside. Preheat oven to 400 degrees F. Place oven rack in the center position.
• In a large bowl, combine flour, quick oats, sugar, baking powder, baking soda, salt, cinnamon, allspice, and cardamom. Whisk until well sifted. Set aside.
• In another bowl, whisk the 4 eggs. Add the buttermilk, melted butter, and grated apples. Stir until combined.
• Make a well in the center of the dry ingredients. Add the buttermilk mixture to the well and stir until moistened. Do not beat. Batter will be very thick. Once moistened, gently fold in the chopped cranberries.
• Divide the batter between the 36 prepared muffin cups. Cups should be 2/3 to 3/4 of the way full. If you aren't able to get a full 3 dozen out of the batter, don't worry. Just fill the empty cups halfway with water.
• Bake at 400 degrees F for 15 - 25 minutes (rotating half way through), or until done and golden on top.
• Let muffins cool for 5 minutes in their tins before removing to cook on a wire rack.

CRANBERRY APPLE MUFFINS

Steps:

• Preheat oven to 350 degrees. Spray muffin tin with baking spray. Set aside.
• In a large mixing bowl, beat butter, eggs, vanilla extract, almond extract and sugar until well blended. Add in flour, baking powder, baking soda, and salt. While beating this in, slowly add buttermilk. Once added, beat for 2-3 minutes, until batter is fluffy. Fold in cranberries and diced apples.
• Spoon muffin batter into muffin tins, about 2/3 full.
• In a small bowl, combined streusel ingredients with hands. The mixture should become a crumbly topping. Sprinkle generously over muffins, using a knife to slightly tap or swirl some of the mixture into the muffin batter.
• Bake muffins for 20-22 minutes, until toothpick in center comes out clean. Remove from oven and cool in pans 5 minutes.
• Remove from pans and cool on wire rack. Store in airtight container (or cake saver) for several days. Or freeze in ziploc until ready to enjoy.

APPLE CRANBERRY CRUMBLE

Steps:

• In a greased 8-in. square baking dish, combine apples and cranberries; sprinkle with sugar. In another bowl, combine the oats, brown sugar, flour and butter; sprinkle over cranberry mixture. Top with pecans if desired. , Bake, uncovered, at 350° for 55-60 minutes or until browned and bubbly. Serve warm.

CRANBERRY APPLE CRUMBLE MUFFINS

Steps:

• -------Topping--------.
• Combine all ingredients.
• Mix well and set aside.
• ------Muffins-------.
• Combine flour, brown sugar and baking soda in large bowl.
• Combine egg, yogurt and oil in a small bowl.
• Add to dry ingredients stirring just until moistened.
• Stir in apples and cranberries.
• Spray muffin pan, cups and top with veggie spray.
• Fill muffin cups with batter, sprinkle with topping.
• Bake at 375 degrees for about 25 minutes, or until tops are firm to touch.

EASY APPLE CRANBERRY MUFFIN RECIPE

Steps:

• Preheat the oven to 375 degrees F.
• Spray a regular size 12-cup muffin pan with non-stick baking spray.
• Cream the butter and sugars until they are light and fluffy.
• Add the egg and continue mixing to combine.
• Add the buttermilk and mix well.
• Add the flour, baking powder, baking soda, salt, and cinnamon to a medium size bowl and whisk to combine.
• Slowly add the flour mixture to the butter and sugar mixture and just mix until everything is combined. Do not overmix.
• Add the apples, cranberries, and pecans and fold in with a spoon.
• Use an ice-cream scoop to add the muffin batter to the muffin pan. The mixture will be thick.
• Bake the muffins for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. (Because oven temperatures vary, start checking the muffins to see if they are done at 20 minutes.)
• Remove the muffins from the oven and allow them to cool for 5-7 minutes. Turn the muffins out on a wire baking rack to finish cooling.

APPLE CRANBERRY CRUMBLE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, using a large spoon or rubber spatula, combine the melted butter, apples, cranberries, sugar, flour, and cinnamon. Stir until well mixed and fruit is covered with mixture.
• Pour the entire fruit mixture into a pie plate, spreading evenly.
• In a medium bowl, combine flour, brown sugar, salt, melted butter, and sugar, stirring with a spatula or fork to fluff the crumble mixture. Sprinkle over the filling, covering as much as possible.
• Bake at 350 degrees for 30-35 minutes, until the top crumble is a light golden brown.

APPLE-CRANBERRY-CRUMBLE-MUFFINS

Steps:

• Mix both types of flour, baking powder, brown sugar and cinnamon in a bowl. In another bowl mix together milk, butter and eggs.
• Make a mould in the middle of the flour mixture and add the milk mixture into it.
• Blend in diced apples and cranberries.
• Fill the dough into a lined muffin pan and pre-heat the oven to 190°C.
• For the crumble-topping combine flour, butter, sugar and oats using your fingers. Knead until a crumbly mixture has formed.
• Spread each muffin with 2 ts of the crumble-topping.
• Bake for 25 minutes.

CRANBERRY APPLE MUFFINS

Steps:

• Preheat the oven to 350 degrees and grease a muffin pan (or line with cupcake liners).
• Melt the coconut oil and give it a few minutes to cool while you prepare the other ingredients.
• In a medium bowl, whisk the flour, baking soda, and salt.
• In a large bowl, stir together the eggs, coconut oil, maple syrup, apple cider, and vanilla extract.
• Add the dry ingredients to the wet ingredients, and mix to just combine. Then stir in the chopped cranberries and apples.
• Transfer the batter to the prepared muffin pan. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean. Start checking the muffins at around the 20 minute mark, and then keep checking every minute or two. If you leave them in the oven too long, they'll be dry. I personally like to err on the side of undercooked rather than overcooked.
• Cool the muffins on a wire rack. Store them in an airtight container at room temperature.

APPLE CRANBERRY CRUMBLE MUFFINS

Steps:

• Combine flour, brown sugar, baking soda and salt in a large bowl.
• Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries. Spoon batter into prepared muffin tins (cups will be very full).
• Topping: Combine all ingredients. Mix well and sprinkle over muffins. bake for 25 to 30 minutes or until top springs back when lightly touched.
• For a variation you can replace the cranberries with blueberries and almonds with pecans.

APPLE CINNAMON CRUMB MUFFINS

Steps:

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. You may need a 2nd pan as this recipe makes up to 14 muffins, though you can always bake in batches using 1 pan. Set aside. *See note about jumbo size & mini muffins.*
• Mix the brown sugar, granulated sugar, and cinnamon together in a medium bowl. Stir in the melted butter, and then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste. Set topping aside.
• Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Set aside.
• Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. (It's ok if it appears somewhat curdled.) Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until no flour pockets remain. Fold in the apples.
• Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 15-18 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20-23 minutes. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Whisk all of the icing ingredients together and drizzle over warm or cooled muffins.
• Iced or plain muffins stay fresh covered at room temperature for a few days or in the refrigerator for up to 1 week.

APPLE CRANBERRY CRUMBLE MUFFIN

Steps:

• TOPPING: Combine all ingredients. Mix well.
• MUFFINS: Combine flour, brown sugar, and baking soda in a large bowl.
• Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries.
• Spray muffin pans, cups and tops with a nonstick spray. Fill muffin cups with batter. Sprinkle wirh topping.
• Bake at 375F for about 25 minutes or until tops are firm to touch.