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

Apple Cranberry Muffins Recipe

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.”
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 18 servings

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Apple Cranberry Muffins

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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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