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Cranberry Apple Muffins Recipe

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Delightful Cranberry Apple Muffins bursting with fresh cranberries, sweet diced apples, and a hint of orange zest. These moist and flavorful muffins are perfect for breakfast or a snack, made with wholesome ingredients including Greek yogurt and a touch of maple syrup for natural sweetness.

Ingredients

Wet Ingredients

  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 2 eggs
  • 1/2 cup Greek yogurt
  • 1 tsp vanilla bean paste
  • 1/4 cup oil (avocado or vegetable)

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

Fruits and Toppings

  • 1 Pink Lady apple, evenly diced
  • 2/3 cup cranberries (fresh or frozen)
  • 1 tbsp orange zest
  • 1 tbsp Turbinado sugar (for topping)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners and lightly spray each liner with cooking spray to prevent sticking.
  2. Mix Wet Ingredients: In a large mixing bowl, whisk together sugar, maple syrup, eggs, Greek yogurt, and vanilla bean paste until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: Add the all-purpose flour, baking powder, salt, and ground cinnamon to the wet mixture. Whisk gently, then switch to a rubber spatula to fold everything together. Pour in the oil and stir until fully incorporated, being careful not to overmix.
  4. Fold in Fruits and Zest: Gently fold in the diced Pink Lady apple, cranberries, and orange zest into the batter, ensuring even distribution throughout.
  5. Fill Muffin Cups: Using a 3 tablespoon cookie scoop, evenly distribute the batter into the prepared muffin liners, filling each about 3/4 full.
  6. Add Toppings: Sprinkle Turbinado sugar evenly over the tops of the muffins, then press a few extra cranberries into the top of each muffin for added color and flavor.
  7. Bake: Place the muffin tin in the preheated oven and bake for 24-29 minutes, or until the muffin tops have formed a soft dome and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • You can use either fresh or frozen cranberries. If using frozen, do not thaw before adding to the batter to prevent color bleeding.
  • If you prefer a vegan option, substitute the eggs with flax eggs and use a plant-based yogurt.
  • Turbinado sugar adds a nice crunchy topping, but brown sugar or coarse sugar can be used as alternatives.
  • Make sure not to overmix the batter to keep the muffins light and fluffy.

Find it online: https://yumntasty.com/cranberry-apple-muffins-recipe/