Cranberry Apple Breakfast Muffins

Cranberry Apple Breakfast Muffins

12
pitterpat7 0

"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

40 m servings 154 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 5.5 g
  • 9%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 168 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

12
  1. 12 Ratings

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Most helpful positive review

very tasty and tangy muffins.

Most helpful critical review

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.

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.

very tasty and tangy muffins.

As written, the batter was too dry. Adding 1/2 cup of applesauce will make it 4-star recipe. The batter will still be very dense. Next time I'll reduce the brown sugar to compensate for the s...

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 perfec...

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 appropriat...

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...

Just made these for the first time this morning and they were wonderful, although I too made a few changes. I didn't have any eggs so I substituted one of the eggs for 1/3 cup of applesauce and ...

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

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 ...