Cranberry Apple Breakfast Muffins Recipe - Allrecipes.com
Cranberry Apple Breakfast Muffins Recipe
  • READY IN 40 mins

Cranberry Apple Breakfast Muffins

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

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 More Reviews

Most Helpful Positive Review
Feb 23, 2014

very tasty and tangy muffins.

 
Most Helpful Critical Review
Mar 04, 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.

 

11 Ratings

Oct 08, 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...

 
Dec 01, 2013

I changed the recipe after reading the previous reviews. I also added liquid, about 1/3 cup of skim milk. I added about 1/2 of the bag of cranberries and for the oil, I added 2 tblsp of canola and 2 tblsp of lemon flavored olive oil. I liked the hint of lemon. This was a great recipe and I will be making them again soon.

 
Dec 17, 2014

This turned out to be a very dense batter, like cookie dough. But it will turn out fine after baking. \

 
Nov 29, 2014

My 13 yr old daughter and I made these together and agreed it needed more moisture as others recommended. So, we added 1/4 C of a fruit compote of apples, cranberries and raisins that I already had made (it was similar to applesauce). It definitely helped the consistency. My family loved the flavor! It took 22-24 minutes in my oven to be toothpick clean and not over cooked.

 
Nov 04, 2014

What a simple delicious recipe! I, like others wanted a little more moisture, so I added 1/4 c. of spiced tea. I also added pecans because I like a little crunch in my muffins. These are perfect for any time and they go so well with a cup of tea. I made them in this beautiful rose muffin pan I just picked up at a craft fair. The next time I make them, I will dribble a sugar/milk glaze on top. Thank you Pitterpat of sharing this recipe.

 
Sep 06, 2014

I thought it the batter was toooo thick, so I added more oil, about 2 T extra, filled the liner to the top, baked them 17-18 min., Very moist and flavorful, will make againl but add pecans next time.

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 35 mg
  • 12%
  • Fat
  • 5.5 g
  • 9%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.8 g
  • 6%
  • Sodium
  • 168 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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