Cranberry-Apple Granola Muffins

By jeknudson

Ingredients

• STICKY MAPLE-CARAMEL SAUCE:
• 1 1/2 cups (about 6 3/8-ounce) all-purpose flour
• 1/2 cup sweetened dried cranberries
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons apple pie spice
• 1 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1 cup cinnamon granola (such as Nature Valley), divided
• 3/4 cup unsweetened applesauce
• 1/2 cup light brown sugar, packed
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 12 (5-inch) parchment paper squares
• 1 large Pink Lady apple (about 8-ounces), cut into 1/2-inch pieces
• 12 caramel candies
• 2 tablespoons heavy cream
• 2 tablespoons pure maple syrup
• 1/4 teaspoon kosher salt

Preparation

Step 1

Preheat oven to 375ºF. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and 3/4 cup of the granola in a large bowl. Whisk together applesauce, brown sugar, butter, eggs, and vanilla in a medium bowl. Add applesauce mixture to flour mixture, stirring until just combined.

Fit 1 parchment square into each of the lightly greased cups of a 12-cup muffin pan, pressing folds into paper as needed. Divide muffin batter evenly among prepared muffin cups in pan. Lightly press apple pieces into tops of batter, and sprinkle with remaining 1/4 cup granola. Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 27 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Drizzle with Sticky Maple-Caramel Sauce before serving, if desired.

Sticky Maple-Caramel Sauce:

Place caramel candies, cream, maple syrup, and salt in a small microwave-safe bowl, and microwave on HIGH just until smooth, 1 minute to 1 minute and 30 seconds, stirring at 30-second intervals. Cool, stirring occasionally, until thickened, about 10 minutes.