Cranberry Apple Breakfast Muffins Recipe -
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
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  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.


8 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.

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.

Jan 05, 2014

I didn't read the reviews before trying this recipe, so I was surprised at the consistency of the batter. Then I checked the reviews. I added 1/2 cup 1% milk so it came up to a more appropriate consistency. After 18 minutes they still weren't finished, so I added 10 minutes to the baking time. With these changes, they turned out really nicelly.

Jul 18, 2013

I changed the recipe because I did not have any fresh cranberries (not available in Fl at this time of year)...I added 1/2 cup dried cranberries and 1/2 cup chopped walnuts...I also had to add 1/4 cup buttermilk (a previous reviewer suggested adding a little liquid)...I used gluten-free biscuit and baking mix...The muffins weren't bad! They were pretty tender...So I would make this recipe again...

Feb 22, 2013

I peeled and cored the apple, used about 1/2 bag of cranberries and I added 1/4 cup water to the recipe and baked for 23 min. They were really good and very moist!


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  • 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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