Cranberry Applesauce Muffins

Cranberry Applesauce Muffins


"I start making these in November and don't stop till Spring! They are a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!"
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45 m servings 212 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 212 kcal
  • 11%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 28.5g
  • 9%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 209 mg
  • 8%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  2. In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
  3. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.


  1. 154 Ratings

Most helpful positive review

I took the advice from others' comments and they turned out fantastic. Adjustments were 1/4 cup oil, 1+1/4 additional 1/2 tsp nutmeg, cinnamon, and baking powder.

Most helpful critical review

I was expecting these to be a lot sweeter than they were. The cranberries were so tart and even the dough part isn't sweet. They made my mouth pucker everytime I took a bite. I won't be makin...

I took the advice from others' comments and they turned out fantastic. Adjustments were 1/4 cup oil, 1+1/4 additional 1/2 tsp nutmeg, cinnamon, and baking powder.

Finally, a cranberry muffin recipe I like! My modifications were: 1 1/4 cup applesauce, 1/4 cup oil, brown sugar instead of white, used half wholewheat flour, and added 1/2 tsp baking soda. Bake...

I was extremely pleased with the way these came out, especially since the recipe is so simple! I used half a cup of dried cranberries, and my pecans had mysteriously turned into walnuts, so I d...

I really enjoyed these muffins. I did change a few things. Sweetened applesauce was used. Butter was used instead of vegetable oil. I added 1/2 cup of brown sugar, 1/2 teaspoon baking powder, an...

I doubled the recipe and used a full can of full berry cranberry sauce (they were on sale and I was looking for something to use them in) Turned out great, very moist and tasty. I also added 1 t...

These were pretty good. I was pleased with the texture of muffins made with more applesauce than oil, since applesauce usually changes the texture to more spongy. I don't usually go more than ...

The cranberry applesauce muffins are great! I changed the recipe just a tad. I have co-workers that include myself that are trying to lose weight, so instead of the sugar, I substituted Splend...

These muffins baked very nicely. They are nice and big and delicious. I don't actually have kids, but I'm guessing they'd like them. I didn't have any cranberries on hand, so I made the muffi...

This recipe was perfect for what I wanted them for! I love using applesauce in recipes. I used egg replacer istead of egg to make them vegan, and dehydrated cranberries instead of frozen. I thin...