APPLE CRANBERRY MUFFINS
These muffins are part of our Thanksgiving tradition. Since we have many dishes for this holiday, I often make these muffins in mini-muffin pans and bake them only half as long.
Provided by Donna Matthews
Categories Quick Breads
Time 35m
Yield 12 reg. muffins, 12 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 178.9, Fat 6.5, SaturatedFat 1.4, Cholesterol 33.5, Sodium 173.4, Carbohydrate 27.7, Fiber 1, Sugar 14.7, Protein 2.8
HEALTHY APPLE CRANBERRY MUFFINS
Apple Cranberry Muffins is a tasty morning muffin that is both fruity and juicy. The juicy cranberries on the top and the soft, moist muffins on the inside tastes brilliant.
Provided by Anjali
Categories Dessert
Time 35m
Number Of Ingredients 12
Steps:
- First preheat your oven to 350°F and line a small muffin tin with cupcake liners.
- Take 2-3 red apples, wash them and pat them dry. Peel them and cut them in half. Core the center and chop them into small chunks. Keep aside.
- In a separate medium-sized bowl take flour, baking soda, baking powder, ground cinnamon and mix well. These are your dry ingredients.In the same bowl add canola oil or vegetable oil along with cider vinegar, vanilla extract, brown sugar, maple syrup, and chopped apples. Mix well. Add some milk and give it a good mix. Make sure you have a lumpy cupcake like batter. Adding Milk and cider vinegar means you just made buttermilk at home.
- Use an Ice cream Scoop or a spoon to scoop out 2/3rd or 3/4th Portion of batter and pour it in the muffin tin lined with cupcake liners. Sprinkle some cranberries on the muffins and bake them in a preheated oven at 350°F for 18 to 20 minutes or until a toothpick comes out clean.Enjoy!
Nutrition Facts : Calories 459 kcal, ServingSize 1 serving
APPLE-CRANBERRY MUFFINS
These fun, delicious, gorgeous-looking muffins are a sweet treat to make when the fall rolls around and apples are in season. This recipe is lightened by using two types of flour (all-purpose and whole-wheat), plus fat-free Greek yogurt and skim milk. The combination of walnuts, cranberries, ground cinnamon, and fresh apples truly evokes the fall season. Still, you can use whatever nuts and berries you have on hand; feel free to experiment with your favorites. Keep in mind that coarsely chopping the cranberries in a food processor gives the muffins a pretty red-flecked appearance and ensures that you get a burst of tart cranberry flavor in every bite.
Categories Brunch,Breakfast
Time 57m
Yield 12 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F. Line 12-cup muffin pan with paper liners; spray liners with nonstick spray.
- To make streusel, stir together 2 tablespoons all-purpose flour and brown sugar in small bowl. Add butter and use fingers to blend butter into flour until mixture resembles coarse crumbs. Stir in walnuts. Set aside.
- To make muffins, put cranberries into food processor and pulse until coarsely chopped, 3-4 times. Set aside.
- Whisk together 1 cup all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt in large bowl. Whisk together yogurt, milk, oil, sugar, egg, and vanilla in medium bowl.
- Add yogurt mixture, cranberries, and apple to flour mixture and stir just until moistened. Divide batter evenly among prepared muffin cups. Sprinkle evenly with streusel.
- Bake until toothpick inserted into center of muffins comes out clean, about 22 minutes. Cool in pan on wire rack 10 minutes. Remove muffins from pan and cool completely on rack.
- Per serving: 1 muffin
Nutrition Facts : Calories 181 kcal
CRANBERRY APPLE OATMEAL MUFFINS
These nutritious Oatmeal muffins are packed with fruit and fall flavours with no refined sugar added.
Provided by Colleen Milne
Categories Quick Breads & Muffins
Time 30m
Number Of Ingredients 15
Steps:
- Preheat oven to 375°
- Line a twelve cup muffin pan with paper liners, or use cooking spray.
- In a large bowl combine the flour, oats, baking powder, cinnamon, nutmeg and salt.
- In a smaller bowl, whisk together the milk, egg, olive oil, maple syrup and vanilla.
- Add the milk mixture to the flour mixture
- Add the apple, dates, cranberries and walnuts
- Stir just until dry ingredients are moistened
- Spoon into prepared muffin pan cups
- Bake in the centre of the oven for 20 minutes
- Cool in the pan for five minutes before transferring the muffins to a rack to cool completely
- Store at room temperature in an airtight container for up to 2 days
Nutrition Facts : ServingSize 1 muffin, Calories 207 kcal, Carbohydrate 29 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 65 mg, Fiber 2 g, Sugar 9 g
EASY APPLE CRANBERRY MUFFIN RECIPE
These Easy Apple Cranberry Muffins are just the ticket for a quick breakfast on the go, with fresh juicy apples, tart cranberries, and toasted pecans.
Provided by Sharon Rigsby
Categories Bread Breakfast/Brunch Snack
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 234 kcal, Carbohydrate 42 g, Protein 3 g, Fat 6 g, SaturatedFat 2 g, TransFat 0.01 g, Cholesterol 8 mg, Sodium 28 mg, Fiber 2 g, Sugar 23 g, UnsaturatedFat 3 g, ServingSize 1 serving
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.
Nutrition Facts : Calories 207 calories, Carbohydrate 30 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 9 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 81 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
CRANBERRY APPLE MUFFINS
Make and share this Cranberry Apple Muffins recipe from Food.com.
Provided by Michelle Berteig
Categories Quick Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Grease muffin cups or use paper liners.
- Mix flours, baking soda, cinnamon and salt in a large bowl.
- Break eggs into another bowl. Add sugar and mix until smooth. Mix in oil and vanilla. Stir in apple, cranberries and walnuts. Pour over dry ingredients and mix just until moistened.
- Scoop batter into muffin cups. Bake 20 to 25 minutes or until browned and firm to the touch. Let cool, and store 1 to 2 days in a plastic bag or airtight container for best flavor. Do not freeze.
HEALTHY CRANBERRY ORANGE MUFFINS
Packed with bright flavors of citrus and cranberries, Healthy Cranberry Orange Muffins are an easy holiday breakfast or snack! Yogurt gives these muffins both a moist and light texture while whole wheat (or spelt) flour adds fiber.
Provided by Olena Osipov
Categories Dessert Muffins and Quick Bread
Time 38m
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F and spray non-stick 12 muffin tin with cooking spray. Set aside.
- In a large mixing bowl, whisk the egg for 10 seconds.
- Add yogurt, oil, maple syrup, orange zest, vanilla extract and whisk. Add baking powder, baking soda and salt; whisk very well until no lumps. Add flour and gently stir until well incorporated. Do not over mix otherwise muffins will be tough.
- In a medium bowl, add cranberries and 1 tbsp flour, stir to coat with a spoon. Add to the bowl with batter and give a few more gentle stirs to incorporate.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin and sprinkle with sugar.
- Bake for 10 minutes in preheated to 425 degrees F oven. Reduce heat to 375 degrees F (no need to wait for oven to cool off) and bake for another 13 minutes or until a toothpick inserted in the centre comes out clean.
- Remove from the oven, let muffins cool for about 5 minutes and transfer to a cooling rack to cool off a bit more.
Nutrition Facts : ServingSize 1 muffins, Calories 248 kcal, Carbohydrate 44 g, Protein 5 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 199 mg, Fiber 4 g, Sugar 19 g
CRANBERRY APPLE BREAKFAST MUFFINS
Growing up a friend's mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries.
Provided by pitterpat7
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 154.2 calories, Carbohydrate 23.6 g, Cholesterol 31 mg, Fat 5.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 168.2 mg, Sugar 10.5 g
APPLE CRANBERRY MUFFINS (GRAIN FREE)
Healthy, grain free muffins. Perfect for breakfast or an afternoon snack!
Provided by Danae
Categories Muffins, Bread + Scones
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 350F. Spray a 12 cup muffin tin with cooking spray or line with muffin cups and spray them. Combine the flour, baking soda, cinnamon, nutmeg, and cloves in a large mixing bowl. In a smaller mixing bowl whisk together the eggs, vanilla, and honey. Add the egg mixture to the dry ingredients and whisk until combined. Fold in the shredded apple and dried cranberries. Fill the muffin cups 3/4 of the way full with the batter. Bake for 20-30 minutes or until a toothpick inserted comes out clean. Keep an eye on them as they bake, almond flour has a tendency to burn easily.
Nutrition Facts : Calories 204 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 13 grams fat, Fiber 4 grams fiber, Protein 7 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 126 grams sodium, Sugar 12 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
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