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Apple-Filled Cranberry Muffins

 Apple-Filled Cranberry Muffins
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.
18 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

  • FILLING:
  • 1-1/2 cups finely chopped peeled apples
  • 2 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • MUFFINS:
  • 3 cups King Arthur Unbleached 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

Directions

  • 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.

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Apple-Filled Cranberry Muffins (continued)

Editor's Note: 3 tablespoons of vanilla is correct.
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.