Cranberry Apple Muffins Recipe – Easy Fall Baking Idea

Last Updated on 6 months ago by Neha Deshmukh

Cranberry Apple Muffins Recipe – Easy Fall Baking Idea

Hello friends! If you’re anything like me, the scent of cinnamon and apples instantly screams “fall.” And what better way to welcome the cozy season than with a batch of warm, fluffy Cranberry Apple Muffins? I first made these a few years ago for a Thanksgiving brunch, and they’ve been a family favorite ever since. They’re incredibly easy to whip up, and the combination of tart cranberries and sweet apples is just perfect. Let’s get baking!

Why You’ll Love This Recipe

These muffins are seriously the best of both worlds. They’re quick to make – perfect for a weekend breakfast or a last-minute treat. Plus, the flavors are just divine. The cranberries add a lovely tartness that balances beautifully with the sweetness of the apples and the warmth of the cinnamon and ginger. Honestly, one bite and you’ll be hooked! They’re also wonderfully moist and stay fresh for days (if they last that long!).

Ingredients

Here’s what you’ll need to make these delightful muffins:

• 1 ½ cup all-purpose flour (about 190g)
• ½ cup granulated sugar (about 100g)
• ½ cup brown sugar, packed (about 110g)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 large egg
• ½ cup fresh cranberries, chopped (about 75g)
• ½ cup Granny Smith apple, chopped (about 75g)
• ½ cup butter, melted and cooled (about 113g)
• ½ cup milk (about 120ml)
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon
• ¼ teaspoon ginger

Ingredient Notes

Let’s talk ingredients for a moment! Using the right ones makes all the difference.

• Granny Smith Apples: These are my go-to! They hold their shape beautifully during baking and provide that lovely tartness that complements the cranberries. You could use other firm apples like Honeycrisp, but Granny Smiths are my favorite for this recipe.
• Cranberries: Fresh cranberries are best, but frozen work in a pinch (see FAQs!). Their tartness is key to balancing the sweetness.
• Spices: Don’t skimp on the cinnamon and ginger! They add so much warmth and fall flavor. I love using a good quality cinnamon for the best aroma.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 425°F (218°C). Line a 12-cup muffin tin with paper liners. This makes cleanup a breeze!
2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, ginger, and cinnamon. Make sure everything is nicely combined.
3. In a separate bowl, whisk the egg, melted butter, milk, and vanilla extract until everything is smooth.
4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Don’t overmix! A few lumps are okay. Overmixing leads to tough muffins.
5. Reserve about 3 tablespoons each of cranberries and chopped apples. Fold the remaining cranberries and apples into the batter.
6. In a small bowl, combine the reserved cranberries, apples, remaining cinnamon, and 2 tablespoons of brown sugar. This will be our delicious topping!
7. Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle each muffin with a teaspoon of the fruit mixture.
8. Bake at 425°F (218°C) for 8 minutes. Then, reduce the oven temperature to 350°F (176°C) and bake for another 10-12 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.

Expert Tips

• Don’t overmix the batter! This is the golden rule for tender muffins.
• Melted (and cooled!) butter is key. It helps create a moist and tender crumb.
• Use room temperature ingredients for best results.
• For extra flavor, try adding a sprinkle of coarse sugar on top before baking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes) and use plant-based butter and milk. My friend Sarah swears by this version!
• Gluten-Free Adaptation: Use a good quality gluten-free all-purpose flour blend. Bob’s Red Mill 1-to-1 Baking Flour works well.
• Spice Level: Adjust the cinnamon and ginger to your liking. If you prefer a warmer flavor, add a pinch of nutmeg or cloves. For a milder flavor, reduce the cinnamon and ginger slightly.
• Festival Adaptations: These are perfect for Thanksgiving or Christmas brunch! They’re a crowd-pleaser every time.

Serving Suggestions

These muffins are delicious on their own, but they’re even better with a cup of hot chai or coffee. They also pair beautifully with a dollop of cream cheese or a drizzle of maple syrup.

Storage Instructions

Store leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

1. Can I use frozen cranberries in this recipe?

Absolutely! If using frozen cranberries, don’t thaw them. Just add them directly to the batter.

2. What’s the best way to chop the apples for even distribution in the muffins?

I like to dice the apples into small, ¼-inch pieces. This ensures they’re evenly distributed throughout the muffins and cook through properly.

3. Can these muffins be made ahead of time?

You can definitely prepare the batter ahead of time! Just store it in an airtight container in the refrigerator for up to 24 hours. Give it a gentle stir before filling the muffin cups.

4. How do I prevent the muffins from sticking to the liners?

Using good quality muffin liners helps! You can also lightly grease the liners with cooking spray for extra insurance.

5. Can I add nuts like walnuts or pecans to this recipe?

Yes, absolutely! About ½ cup of chopped walnuts or pecans would be a lovely addition. Fold them into the batter along with the cranberries and apples.

Enjoy these muffins, friends! I hope they bring a little bit of fall sunshine to your kitchen. Let me know in the comments how they turn out!