Cranberry Apple Crumble Muffins Recipes

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CRANBERRY APPLE MUFFINS



Cranberry Apple Muffins image

It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a "must" around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. -Esther Bowers, Westland, Michigan

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 13

2 cups shredded peeled apples
1-1/3 cups sugar
1 cup chopped fresh or frozen cranberries, thawed
1 cup shredded carrots
1 cup chopped nuts
2 large eggs, room temperature, lightly beaten
1/2 cup vegetable oil
2-1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground coriander, optional
1/2 teaspoon salt

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.

Nutrition Facts :

APPLE CRANBERRY MUFFINS



Apple Cranberry Muffins image

"I often make several different kinds of breads to give as gifts to family and friends on special occasions," writes Maureen Collop of Bothell, Washington. "These fruity, crumb-topped muffins are a favorite."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 19

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 large eggs
1-1/2 cups reduced-fat sour cream
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped peeled tart apple
1 cup dried cranberries
TOPPING:
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter

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.,

Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

APPLE-CRANBERRY-CRUMBLE-MUFFINS



Apple-Cranberry-Crumble-Muffins image

Mhmmm, they are so yummy! =) The fruits make them quite light and also perfect for warm weather. Would go great with pears or some other type of fruit as well.

Provided by Lalaloula

Categories     Dessert

Time 50m

Yield 14 muffins

Number Of Ingredients 14

150 g flour
150 g whole wheat flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
100 g brown sugar (or honey)
150 ml milk
2 eggs
120 g butter
2 apples
4 tablespoons cranberries (I used canned ones, but fresh ones are great, too)
5 tablespoons flour
55 g brown sugar
35 g oats
30 g butter

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.

Nutrition Facts : Calories 245.4, Fat 10.3, SaturatedFat 6, Cholesterol 50.9, Sodium 147.1, Carbohydrate 35.1, Fiber 2.5, Sugar 13.6, Protein 4.7

CRANBERRY APPLE CRUMBLE MUFFINS



Cranberry Apple Crumble Muffins image

Make and share this Cranberry Apple Crumble Muffins recipe from Food.com.

Provided by Derf2440

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 13

1/4 cup packed brown sugar
1/4 cup chopped almonds
3 tablespoons rolled oats
1/2 teaspoon cinnamon
1 tablespoon butter
2 1/4 cups all-purpose flour
1 1/2 cups packed brown sugar
1 teaspoon baking soda
1 egg
1 cup plain yogurt
1/2 cup canola oil
2 cups diced, peeled apples
3/4 cup cranberries

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.

CRANBERRY APPLE BREAKFAST MUFFINS



Cranberry Apple Breakfast Muffins image

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

1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
¼ teaspoon salt
¾ cup brown sugar
¼ cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 Granny Smith apple, cored and chopped
⅓ (12 ounce) package fresh cranberries, diced - or more to taste

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 CRUMBLE



Apple-Cranberry Crumble image

Original recipe is a twist on my Mom's version. Fast and easy dessert, great for fall season when apples are freshest and the cranberries come in. I have made it without the apples or using frozen cranberries. I enjoy it as a dessert and as a breakfast treat around the Thanks-Mas season. Loaded with antioxidants! I have also made a wheat-free version using nut flour. Serve plain or topped with ice cream, whipped cream, or a drizzle of heavy cream.

Provided by Jessica Leslie

Categories     Desserts     Fruit Dessert Recipes     Cranberry Dessert Recipes

Time 1h10m

Yield 10

Number Of Ingredients 11

1 (12 ounce) package fresh cranberries
2 apples, or more to taste, cut into 1-inch pieces
½ cup raisins
¼ cup walnuts
1 ¼ cups white sugar, divided
ground cinnamon
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 egg
¼ cup butter, melted

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.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 48.8 g, Cholesterol 30.8 mg, Fat 7.3 g, Fiber 3 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 148.6 mg, Sugar 33.6 g

APPLE CRANBERRY CRUMBLE



Apple Cranberry Crumble image

Looking for a fruit dessert? Then check out this saucy apple and cranberry crumble made with Gold Medal® flour - a delicious delight!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h30m

Yield 9

Number Of Ingredients 9

4 cups 1/2-inch slices peeled apples (about 4 medium)
1 cup fresh or frozen cranberries
1 teaspoon grated orange peel
1/2 cup granulated sugar
3/4 cup old-fashioned oats
1/2 cup packed brown sugar
1/2 cup Gold Medal™ all-purpose flour
1/2 cup butter or margarine, softened
1 teaspoon ground cinnamon

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.

Nutrition Facts : Calories 270, Carbohydrate 41 g, Cholesterol 30 mg, Fiber 2 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 75 mg

APPLE-CRANBERRY CRUMBLE



Apple-Cranberry Crumble image

Honeycrisp apples have a firm texture that holds up well during baking; Macoun, Empire, or Fuji are other good choices. Fresh (or frozen) cranberries contribute flavor as well as some juice; do not substitute dried cranberries. A mini-chopper makes quick work of chopping the cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 50m

Number Of Ingredients 10

1 1/2 pounds apples (about 3 medium), peeled and cored
1/2 cup fresh or frozen (unthawed) cranberries, coarsely chopped
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
Coarse salt
4 tablespoons (1/2 stick) cold unsalted butter, cut into small pieces, plus more for dish
1/2 cup pecan halves (2 ounces), coarsely chopped
1/4 cup all-purpose flour
1/4 cup old-fashioned rolled oats (not quick-cooking)
3 tablespoons packed light-brown sugar

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.

CRANBERRY CRUMB MUFFINS



Cranberry Crumb Muffins image

In these tender muffins, a crunchy topping adds nice textural contrast, and supertart cranberries keep the sweetness balanced. Fresh or frozen cranberries work well, but if using frozen cranberries, do not thaw them before they go into the batter. The batter may seem extra stiff from the cold berries, but it will bake up just fine. (They may need an extra minute or two in the oven.) Blueberries, raspberries, blackberries or a mix of the three would be lovely. If you use berries, you can expect some color streaking, but they will taste great. Chopped up in-season peaches or plums would be tasty, too. Use a spring-loaded ice cream scoop to portion muffin batter into the prepared pan: It's easy, quick and helps to keep the muffins the same size.

Provided by Samantha Seneviratne

Categories     snack, quick breads, dessert

Time 50m

Yield 12 muffins

Number Of Ingredients 16

3/4 cup/96 grams all-purpose flour
1/2 cup/89 grams loosely packed dark brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons/57 grams unsalted butter, melted
2 cups/256 grams all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
2 cups cranberries/227 grams, fresh or frozen (but not thawed)
1 cup/99 grams pecans or walnuts, coarsely chopped
1/2 cup/120 grams full-fat sour cream, at room temperature
1/4 cup whole milk, at room temperature
8 tablespoons/113 grams unsalted butter, at room temperature
3/4 cup/151 grams granulated sugar
2 large eggs, at room temperature

Steps:

  • Heat the oven to 375 degrees. Line a standard 12-cup muffin tin with liners.
  • Prepare the crumb mixture: In a medium bowl, whisk together the flour, brown sugar, cinnamon and salt. Add the butter, and stir to combine.
  • Prepare the muffins: In a separate medium bowl, whisk together the flour, baking powder, salt and baking soda. Add the cranberries and pecans, and gently toss to combine.
  • In a small bowl, mix together the sour cream and the milk. In a large bowl, with an electric mixer, beat the butter and sugar until fluffy, about 3 minutes. Beat in the eggs, one at a time.
  • Fold the flour mixture into the butter mixture. Fold in the sour cream mixture. Divide the batter evenly between the muffin cups. Squeeze the crumb mixture to create clumps of varying size, and sprinkle evenly over the tops. (It's OK if some of the crumb mixture lands on the tray.)
  • Bake the muffins until they are puffed and set, and a toothpick inserted into the center comes out clean, 26 to 30 minutes. Let cool in the pan for 10 minutes, then transfer to a rack to cool completely.

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