Easy Apple Cranberry Muffins with Pecans

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.

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, and Oatmeal Muffins, they are moist, tender, and perfect for breakfast or a snack. 
• Apple cranberry muffins 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:

• 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.

2. 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.

3. Add the flour, baking powder, baking soda, salt, and cinnamon to a small bowl and whisk to combine.

4. Slowly add the flour mixture to the butter and sugar mixture and just mix until everything is combined. Do not overmix.
5. Add the apples, cranberries, and pecans and fold in with a spoon.

6. Use a medium ice cream scoop to add the muffin batter to the muffin pan. The mixture will be thick.

7. 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.)

8. 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.

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:

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!

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