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cranberry apple muffin with muffin liner peeling off surrounded by additional muffins on parchment.
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5 from 4 votes

Cranberry Apple Muffins

Bright, citrusy, and bursting with fruit, these Cranberry Apple Muffins are like a little hit of sunshine in every bite. They’re easy to whisk together in one bowl, perfectly tender, and packed with cozy apple, tart cranberry, and fresh orange flavor that makes winter mornings feel a lot happier.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, brunch, Snack
Servings: 12
Calories: 180kcal
Author: Courtney Paige

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Whisk
  • Rubber Spatula
  • muffin liners
  • Muffin tin

Ingredients

  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 2 eggs
  • 1/2 cup greek yogurt
  • 1 tsp orange extract
  • 1 ½ cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 cup oil avocado or vegetable
  • 1 pink lady apple evenly diced
  • 2/3 cup cranberries fresh or frozen
  • 1 tbsp orange zest
  • 1 tbsp Turbinado sugar for topping

Instructions

  • Preheat the oven to 350°F. Line a muffin tin with liners and spray with cooking spray.
  • In a large bowl, add sugar, maple syrup, eggs, greek yogurt, and orange extract. Whisk together until smooth.
    greek yogurt, eggs, and vanilla in large mixing bowl.
  • Add the dry ingredients in with the wet ingredients and whisk again. Switch to a rubber spatula to ensure batter is combined. Pour in the oil. Stir until combined.
    dry ingredients added to cranberry apple muffin wet ingredients.
  • Fold in the diced apples, cranberries, and orange zest.
    cranberries and diced apples added to muffin batter in large white mixing bowl.
  • Use a 3 tablespoon cookie scoop to scoop the muffin batter evenly into the prepared muffin cups.
    cranberry apple muffin batter in muffin tin.
  • Sprinkle turbinado sugar or brown sugar on the tops and press a few more cranberries into the top of each.
  • Bake for 24-29 minutes or until muffin tops are a soft dome and middles are baked through.

Video

Notes

Cool completely and store in an airtight container at room temperature for up to 2 days. For longer storage, keep in the refrigerator for up to 5 days, or freeze them for up to 2 months.

Nutrition

Serving: 1muffin | Calories: 180kcal | Carbohydrates: 29g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 35mg | Sodium: 153mg | Potassium: 73mg | Fiber: 1g | Sugar: 15g