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Cranberry Apple Muffins
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Cranberry Apple Muffins

Perfectly moist and flavorful Cranberry Apple Muffins! Topped with a buttery streusel, these are great for breakfast, or to store in the freezer for a rainy day.

Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
Servings: 24 muffins
Calories: 207 kcal
Course: Baked Goods
Cuisine: American

Ingredients

For the muffins:
  • ¾ cup butter softened, unsalted
  • 3 egg large
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup granulated sugar
  • 2 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 cup buttermilk
  • 1 ½ cup cranberries frozen
  • 1 cup apple sliced, peeled, and diced
For the streusel:
  • ½ cup all-purpose flour
  • ½ cup granulated sugar
  • ½ cup light brown sugar packed
  • ¼ cup butter softened, unsalted

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees. Spray muffin tin with baking spray. Set aside.
  2. In a large mixing bowl, beat butter, eggs, vanilla extract, almond extract and sugar until well blended. Add in flour, baking powder, baking soda, and salt. While beating this in, slowly add buttermilk. Once added, beat for 2-3 minutes, until batter is fluffy. Fold in cranberries and diced apples.
  3. Spoon muffin batter into muffin tins, about 2/3 full.
  4. In a small bowl, combined streusel ingredients with hands. The mixture should become a crumbly topping. Sprinkle generously over muffins, using a knife to slightly tap or swirl some of the mixture into the muffin batter.
  5. Bake muffins for 20-22 minutes, until toothpick in center comes out clean. Remove from oven and cool in pans 5 minutes.
  6. Remove from pans and cool on wire rack. Store in airtight container (or cake saver) for several days. Or freeze in ziploc until ready to enjoy.

Notes

  • I like to freeze mine in Ziploc bags. Then, you can remove as many muffins as you need without having to thaw all of them.
  • I wouldn't use fresh cranberries. The texture and water content of fresh vs. frozen is different and will affect the taste of the muffins. Canned cranberries are usually cooked with added syrups or sweeteners so those won’t work either.
  • You can bake this in a 9 x 5 or 8 x 4 loaf pan, you’ll just need to add some additional baking time.

Nutrition Information

Calories 207kcal (10%) Carbohydrates 30g (10%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 3g (18%) Cholesterol 44mg (15%) Sodium 81mg (3%) Fiber 1g (4%) Sugar 18g (36%)

Nutrition Facts

Serving: 24 muffins

Amount Per Serving

Calories 207

% Daily Value*

Calories 207kcal 10%
Carbohydrates 30g 10%
Protein 3g 6%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 3g 18%
Cholesterol 44mg 15%
Sodium 81mg 3%
Fiber 1g 4%
Sugar 18g 36%

* Percent Daily Values are based on a 2,000 calorie diet.