Easy Apple Cranberry Muffin Recipe
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.
Prep Time10 mins
Cook Time25 mins
Total Time40 mins
Servings: 12 muffins
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 cup buttermilk *see tips for making your own buttermilk
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp kosher salt
- 1 Tbsp cinnamon
- 2 cups apples peeled, cored and chopped (2-3 apples)
- 1/2 cup dried cranberries
- 1/2 cup pecans toasted
Preheat the oven to 375 degrees F.
Spray a regular size 12-cup muffin pan with non-stick baking spray.
Cream the butter and sugars until they are light and fluffy.
Add the egg and continue mixing to combine.
Add the buttermilk and mix well.
Add the flour, baking powder, baking soda, salt, and cinnamon to a medium size 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 spoon.
Use an 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.
To roast pecans, preheat the oven to 350 degrees. Spread the pecans out on a baking sheet and top with 2 tbsp unsalted butter. Roast for about 6 minutes, remove from the oven and toss to make sure all of the pecans are coated in the melted butter. Season with kosher salt and place back in the oven to roast for about 5-6 more. Start tasting them at about 10 minutes total cooking time and remove from the oven when done.
To make your own buttermilk, add 1 tablespoon white vinegar or fresh lemon juice to 1 cup whole milk. Let sit 5 minutes, then use as directed in the recipe.
Calories: 234kcal | Carbohydrates: 42g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 8mg | Sodium: 28mg | Potassium: 83mg | Fiber: 2g | Sugar: 23g | Vitamin A: 150IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 1.3mg