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Cran-apple Muffins


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Rate this recipe 4.7/5 (12 Votes)


  • 1 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon cinnamon
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 large apples, cored and coarsely chopped
  • 1 cup dried cranberries
  • 1 cup pecans, chopped


Servings 12


Step 1

Preheat the oven to 425°F. Grease and flour or line 12 muffin cups and set aside.
Mix together the flour, baking powder, baking soda, salt, and cinnamon, and set aside. In a separate bowl, cream the butter and add the sugar. Beat until fluffy. Add the egg and mix well. Mix in the buttermilk and vanilla gently. Stir in the dry ingredients and fold in the apple chunks, dried cranberries, and pecans.
Divide the batter evenly among the prepared muffin cups, sprinkling the tops with cinnamon sugar. Bake for 10 minutes, turn the heat down to 400°F, and bake for an additional 5 to 10 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool the muffins for 5 minutes in the tin, then turn them out onto a wire rack to cool completely.

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