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Cranberry Apple Breakfast Muffins

Cranberry Apple Breakfast Muffins

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pitterpat7

Growing up a friend's mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
  3. Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.
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Reviews

sharonbdixon
6
3/4/2013

I think there is an ingredient missing from this recipe. When followed exactly, the consistency is like a streusel topping. I added 1/2 c. 2% milk to it and will see how they turn out.

mrspage3
3
2/23/2014

very tasty and tangy muffins.

PrincessMel
1
10/8/2014

It was a five star with the changes I made. I followed other reviewers advice and added a bit more liquid. I used about a quarter cup of applesauce, and after mixing the batter and seeing it was still thick, I added a splash of almond milk. Only other change I made was using 1 cup all purpose, and half a cup of whole wheat. These muffins turned out perfect! Maybe the best I've made...