Apple Cranberry Muffins Recipes

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 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 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.

CRANBERRY OATMEAL MUFFINS

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

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.

CRANBERRY APPLE MUFFINS

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.

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 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.