Because, because, because it’s Monday and I have apples and the holidays are around the corner which means I also have cranberries. So I made Cranberry Apple Muffins. Just because.And because a certain puppy needed her orientation…
Really, it was a wonder I managed to get a batch of muffins made at all.
Because making muffins is so hard…The kids fell over the moon for these muffins. Which kinda surprised me. I was a bit afraid the fresh tart cranberries would be just too much. But they were just perfect. Not too sweet and not too tart. I used frozen cranberries here. Frozen cranberries are almost identical to fresh. The texture change is negligible. Which is good, because if you are like me, and tend towards too ambitious at the grocery store – when the bags of the deep red berries start calling your name. “Yes! I will make some jam.” “Yes, I will make cranberry sauce.” “Yes I will” – but then I don’t. It’s all good. Throw the little bags in the freezer and they will wait for you for a very long time. Patient fruit. Here is how you make the muffins.
These muffins are all about fall flavours - tart cranberries and sweet fall apples. Frozen cranberries work nicely.
15 minPrep Time
20 minCook Time
35 minTotal Time
- 2 cups all-purpose flour
- 1/2 cup rolled oats
- 2/3 cup packed brown sugar
- 1-1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoons cinnamon
- 2 eggs
- 1-1.4 cups whole plain yogurt
- 1 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- 2 large granny smith apples, finely chopped
- 1/2 cup cranberries fresh or froze, roughly chopped (just enough to burst some of the fruit)
- Preheat oven to 400 degrees and line a 12 cup muffin tin with paper liners.
- In medium sized bowl, mix together flour, oats, sugar, baking powder, baking soda, salt and cinnamon.
- In a large bowl cream together the wet ingredients: beat eggs until smooth, add yogurt, vanilla, and butter. Whisk until creamy. Add flour mixture to wet ingredients and gently fold to just combine. It's okay if there are some dry bits at this point. Fold in fruit.
- Divide batter evenly between the muffin cups. These are nice big muffins, so cups will be close to full.
- Bake at 400 for 18-22 minutes, or until tops are lightly golden and muffin tops are springy. You can also test with a toothpick, it will come out clean when the muffins are done.