Apple Cranberry Muffins

Name: Apple Cranberry Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1-1/2 dozen.
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 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

“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.”

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 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

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.

Nutrition 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.

Originally published as Sour Cream, Apple, Cranberry Muffins in Light & Tasty February/March 2007

Reviews

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Average Rating:

Kristens198

Dec 17, 2017

I used plain yogurt instead of sour cream because that's what I had, and also chopped, fresh cranberries. These muffins are really good. Not great, but my favorite in the world is blueberry.
ANGEL

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.
DeliciouslyResourceful_Gina

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.
mindyblum

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.
lewistl2

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!
ButterflyJ

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!