Apple-Filled Cranberry Muffins Recipe

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Now that I live in Florida, making these tasty muffins takes me back to my days in the Northeast, where cranberries and apples are in abundance.
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES:18 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Bake: 35 min. + cooling
MAKES: 18 servings


  • 1-1/2 cups finely chopped peeled apples
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 3 cups all-purpose flour
  • 2 cups sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 4 eggs, lightly beaten
  • 1 cup vegetable oil
  • 1/2 cup cranberry juice
  • 1/2 cup finely chopped fresh cranberries
  • 3 tablespoons vanilla extract

Nutritional Facts

1 serving (1 each) equals 306 calories, 13 g fat (2 g saturated fat), 47 mg cholesterol, 213 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.


  1. For filling, combine apples, sugar and cinnamon; set aside. For muffins, combine flour, sugar, baking powder and salt. Combine eggs, oil, cranberry juice, cranberries and vanilla; stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups one-third full. Spoon 1 tablespoon filling on top. Fill muffins cups two-thirds full with remaining batter. Bake at 350° for 35-30 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 1-1/2 dozen.
Editor's Note: 3 tablespoons of vanilla is correct.
Originally published as Apple-Filled Cranberry Muffins in Cookin' Up Country Breakfasts Cookbook 1994, p77

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Reviewed Nov. 16, 2012

"fabulous! easy and delicious!! very tasty"

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