Apple Cranberry Muffins Recipe

5 5 6
Apple Cranberry Muffins Recipe
Apple Cranberry Muffins Recipe photo by Taste of Home
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Apple Cranberry Muffins Recipe

Read Reviews
5 5 6
Publisher Photo
“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.”
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.

Ingredients

  • 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 eggs
  • 1-1/2 cups (12 ounces) 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

Directions

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. Yield: 1-1/2 dozen.
Originally published as Apple Cranberry Muffins in Light & Tasty February/March 2007, p44

Nutritional Facts

1 each: 192 calories, 6g fat (4g saturated fat), 40mg cholesterol, 199mg sodium, 31g carbohydrate (18g sugars, 1g fiber), 4g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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 eggs
  • 1-1/2 cups (12 ounces) 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
  1. 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.
  2. 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.
  3. 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. Yield: 1-1/2 dozen.
Originally published as Apple Cranberry Muffins in Light & Tasty February/March 2007, p44

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Reviews forApple Cranberry Muffins

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MY REVIEW
ANGEL User ID: 9012282 259005
Reviewed Jan. 1, 2017

"OMG PERFECT. I USED CRANBERRIES AND RAISINS THAT I KEPT IN WATER AND JUCY. I PUT THEM IN THE FREEZER AND USE WHEN I bake. THE MUFFINS ARE FANTASTIC. THANK YOU FOR THE RECIPE. WHAT DOES THE 12 OZ OF GREEK YOGURT DO FOR THE MUFFIN? I USED DELICIOUS LEMON GREEK YOGURT. SO SO GOOD. IT ALL CAME OUT SO MOIST AND FRUITTY. AND I LET THE RAISINS CARAMELIZE A BIT ON THE EDGES AND WOW. A FAVORITE FOR ME NOW."

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 126436
Reviewed Apr. 16, 2014

"Yummy! I made a few changes, and it turned out great. I used plain yogurt instead of sour cream, and made it with chopped fresh cranberries. I added about 1/3 cup sugar because dried cranberries are sweetened."

MY REVIEW
mindyblum User ID: 6611879 63010
Reviewed Nov. 20, 2012

"I made this recipe twice in one week and love it! I made just a couple of changes. I did not have allspice or cloves, so I added an extra tsp. of cinnamon. Also, I mixed the dried cranberries into the dry flour mix instead of folding them in at the end. Next time, I think I will try to add the applies this way too. This way the batter won't have to be mixed as much."

MY REVIEW
lewistl2 User ID: 6760066 63319
Reviewed Jul. 6, 2012

"These tasted great! I made them last night and the family couldn't wait for them to cool, the topping put a nice crust on it. I plan on freezing a few for a quick grab, reheat, and go. I will be making these again!"

MY REVIEW
ButterflyJ User ID: 6609799 144836
Reviewed Mar. 23, 2012

"I made these at Christmas time and again tonight...They are wonderful! I used thawed cranberries from my freezer and added walnuts...Delicious!"

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