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    Home » Recipes » Bread

    Easy Apple Cranberry Muffins with Pecans

    Modified: Nov 12, 2024 · Published: May 2, 2024 by Sharon Rigsby · 5 Comments

    Jump to Recipe
    Pinterest pin showing a basked of apple cranberry muffins in a wicker basket.

    These Easy Apple Cranberry Muffins are just the ticket for a  quick and delicious breakfast on the go, with fresh juicy apples, tart cranberries, and toasted pecans.

    They come together in a flash and would also be a great after-school or after-work snack for the big and little kids in your house.

    Six Apple Cranberry Muffins in a basket with a white napkin.
    Jump to:
    • Why I love this recipe and you will too:
    • Ingredient notes:
    • How to make this Easy Apple Cranberry Muffin Recipe
    • Serving suggestions:
    • Recipe variations:
    • Storage tips:
    • What kind of apples work best in this recipe for Apple Cranberry Muffins?
    • Sharon’s tips
    • More easy quick bread recipes:
    • 📋 Recipe:

    Why I love this recipe and you will too:

    • Adding tart cranberries and toasted pecans is what sets this easy muffin recipe apart from most apple muffin recipes.
    • Like my muffin recipes for Raspberry White Chocolate Muffins, Zucchini Banana Muffins, Cinnamon Muffins, and Oatmeal Muffins, they are moist, tender, and perfect for breakfast or a snack. 
    • Apple cranberry muffins, like my Apple Cobbler with Cake Mix, are easy to make with simple pantry ingredients, and while they are baking, they also fill your home with the most wonderful cinnamon smell!

    Ingredient notes:

    Ingredients used to make apple cranberry muffins including brown sugar, pecans and apples.
    • Butter, granulated sugar, brown sugar, egg, and buttermilk – form the base of the muffin batter. The egg, butter, and buttermilk add flavor and moisture, and the sugars provide sweetness.
    • All-purpose flour, baking powder, baking soda, and salt – are the dry ingredients that provide texture and structure. Baking powder, baking soda, and salt are leavening agents that make the muffins rise and keep them light.
    • Cinnamon – adds a warm, sweet, earthy taste that enhances the taste of the muffins.
    • Apples, cranberries, and pecans – are where the magic happens. They are what make these apple cranberry muffins so delicious.

    Complete measurements are in the recipe card below.

    How to make this Easy Apple Cranberry Muffin Recipe

    1. Preheat the oven to 375°F. Spray a regular-size 12-cup muffin pan with non-stick baking spray and peel and chop the apples.
    Cut up apples on a cutting board
    1. Use an electric mixer to cream the butter and sugars together until the mixture is light and fluffy. Add the egg and continue mixing to combine, and then add the buttermilk and mix well.
    Creaming butter and sugar together in an electric mixer.
    1. Add the flour, baking powder, baking soda, salt, and cinnamon to a small bowl and whisk to combine.
    Using a whisk to combine flour, leavening agents, and cinnamon.
    1. Slowly add the flour mixture to the butter and sugar mixture and just mix until everything is combined. Do not overmix.
    2. Add the apples, cranberries, and pecans and fold in with a spoon.
    Adding chopped apples and pecans to muffin batter.
    1. Use a medium ice cream scoop to add the muffin batter to the muffin pan. The mixture will be thick.
    Using an ice cream scoop to add muffin mix to a muffin pan.
    1. Bake the muffins for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.(Because oven temperatures vary, start checking the muffins to see if they are done at 20 minutes.)
    Baked muffins in a muffin pan.
    1. Remove the muffins from the oven and allow them to cool for 5-7 minutes. Turn the muffins out on a wire baking rack to finish cooling.
    Apple cranberry muffins cooling on a baking rack.

    Serving suggestions:

    Apple cranberry muffins can be served for breakfast or combined with other brunch dishes, such as Apple Pie Filled Cinnamon Rolls, Blueberry Turnovers, Sheet Pan Pancakes, or French Toast Bites for a lavish brunch. They also make a great after-school snack and are wonderful served with a cup of coffee.

    They can be served at room temperature or popped in the microwave for 15-20 seconds, then topped with a pat of butter while still warm. 

    Recipe variations:

    Substitute any dried or fresh berries, such as blueberries, cherries, raspberries, or blackberries, for the dried cranberries. You can also substitute walnuts or almonds for the pecans.

    Storage tips:

    These muffins will keep in an airtight food storage bag at room temperature for up to five days. It’s a good idea to separate them with wax paper so they don’t stick together.

    Apple Cranberry Muffins freeze beautifully. Just pack them in an airtight freezer bag, and they will keep in the freezer for several months. To serve, allow them to thaw.

    What kind of apples work best in this recipe for Apple Cranberry Muffins?

    You can use any apple you have on hand. I used Granny Smith apples because that’s what I had, but Braeburn, Honey Crisp, Gala, and Golden Delicious would also work well. You can even mix them up and use a combination of apples.

    Sharon’s tips

    • The easiest way to roast a small amount of pecans is to use a microwave. Spread the nuts on a plate and microwave in 1-minute intervals until they are roasted. It usually takes around 3-5 minutes.
    • If you don’t have any buttermilk, you can make your own. Add one tablespoon of white vinegar or fresh lemon juice to one cup of whole milk. Let sit 5 minutes, then use as directed in the recipe.

    More easy quick bread recipes:

    • Slices of strawberry zucchini quick bread on a plate.
      Easy Strawberry Zucchini Bread Recipe (A Quick Bread)
    • A loaf of sweet potato bread with slices cut.
      Easy Southern Sweet Potato Bread with Pecans
    • Sliced apple bread with pecans on a wooden butting board.
      Easy Sour Cream Apple Bread with Pecans
    • A loaf of peach bread on a cutting board with two slices cut.
      Easy Peach Bread with Fresh Peaches

    If you need more menu ideas, check out all of my bread recipes.

    ⭐ ⭐ ⭐⭐⭐ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!

    Thank you so much for visiting Grits and Pinecones; I hope you come back soon.

    📋 Recipe:

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    Easy Apple Cranberry Muffins in a basket and ready to eat

    Easy Apple Cranberry Muffin Recipe with Pecans

    Sharon Rigsby
    These Easy Apple Cranberry Muffins are just the ticket for a  quick breakfast on the go, with fresh juicy apples, tart cranberries, and toasted pecans.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 25 minutes mins
    Total Time 40 minutes mins
    Course Bread, Breakfast/Brunch, Snack
    Cuisine American
    Servings 12 muffins
    Calories 268 kcal

    Ingredients
      

    • ½ cup unsalted butter at room temperature
    • ½ cup granulated sugar
    • ¼ cup brown sugar
    • 1 large egg
    • 1 cup buttermilk, *see tips for making your own buttermilk
    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • ¼ teaspoon kosher salt
    • 1 tablespoon cinnamon
    • 2 cups chopped apples peeled, cored (2-3 apples)
    • ½ cup dried cranberries (Craisins), may substitute fresh or frozen cranberries; if fresh, cut them in half.
    • ½ cup chopped toasted pecans

    Instructions
     

    • Preheat the oven to 375°F. Spray a regular-size 12-cup muffin pan with non-stick baking spray and peel and chop the apples.
    • Use an electric mixer to cream the butter and sugars together until the mixture is light and fluffy. Add the egg and continue mixing to combine, and then add the buttermilk and mix well.
    • Add the flour, baking powder, baking soda, salt, and cinnamon to a small bowl and whisk to combine.
    • Slowly add the flour mixture to the butter and sugar mixture and just mix until everything is combined. Do not overmix.
    • Add the apples, cranberries, and pecans, and fold in with a wooden spoon.
    • Use a medium ice cream scoop to add the muffin batter to the muffin pan. The mixture will be thick.
    • Bake the muffins for 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. (Because oven temperatures vary, start checking the muffins to see if they are done at 20 minutes.)
    • Remove the muffins from the oven and allow them to cool for 5-7 minutes. Turn the muffins out on a wire baking rack to finish cooling.

    Notes

    The easiest way to roast a small amount of pecans is to use a microwave. Spread the nuts on a plate and microwave in 1-minute intervals until they are roasted. It usually takes around 3-5 minutes.
    If you don’t have any buttermilk, you can make your own. Add one tablespoon of white vinegar or fresh lemon juice to one cup of whole milk. Let sit 5 minutes, then use as directed in the recipe.

    Nutrition

    Calories: 268kcalCarbohydrates: 38gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 36mgSodium: 170mgPotassium: 141mgFiber: 2gSugar: 20gVitamin A: 305IUVitamin C: 1mgCalcium: 60mgIron: 1mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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      Cinnamon Oatmeal Muffins with Pecan and Oat Crumble Topping
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    Reader Interactions

    Comments

      5 from 3 votes (3 ratings without comment)

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      Recipe Rating




    1. Eleanor Warmack

      April 15, 2020 at 11:13 am

      Made these yesterday 4/14/20 and they were delicious. So easy to make and I thought they were just the right level of sweetness. I used honey crisp apples and the muffins were so moist with a nice crunchy top.

      Reply
      • Sharon Rigsby

        April 15, 2020 at 7:54 pm

        Hey Eleanor, I’m so glad you liked them. I hope you are doing well in all of this craziness and we can get together soon!
        Miss you!
        Sharon

        Reply
      • Gerry

        July 29, 2021 at 9:22 pm

        I made these muffins today and they were not only easy; they were absolutely delicious. I doubled the recipe to make two dozen muffins, so I could share them with my neighbors.

        Reply
    2. Ana Luisa

      September 02, 2018 at 9:10 am

      Made these just yesertday, 1-sep-2018, and they’re quite tasty, although a bit too sweet and greasy for my tastes. I would reduce the butter to 90 gr (a little less than 1/2 c) and the granulated sugar to 1/3c.
      My muffins did not come out with the high dome as yours in the photo, perhaps my oven is at fault.
      Thanks for the recipe. 🙂

      Reply
      • Gritsandpinecones

        September 02, 2018 at 2:44 pm

        Hi Ana, so glad you enjoyed the muffins. And I’m happy you were able to adjust the recipe to your tastes. Thanks so much for leaving a comment!
        All my best!
        Sharon

        Reply

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, content creator, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

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