Description
Delight in these Spiced Apple Cranberry Muffins, a perfect balance of tart cranberries, sweet apples, and warming spices. This recipe offers a moist, flavorful treat ideal for breakfast or a cozy snack, with a delightful crumb and aromatic spice blend.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup (150 g) granulated sugar
Wet Ingredients
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1/3 cup (80 ml) vegetable oil
Fruits
- 1 cup (about 100 g) fresh cranberries, rinsed and drained
- 1 cup (about 1 medium apple) diced, peeled
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease or line your muffin tin with paper liners to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and sugar until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs until smooth. Add the milk and vegetable oil, whisking until fully combined and smooth.
- Combine Wet and Dry Mixtures: Pour the wet mixture into the dry ingredients, folding gently with a spatula until just combined. Avoid overmixing to ensure tender muffins.
- Add Fruits: Fold the fresh cranberries and diced apples carefully into the batter to distribute them evenly without breaking down the fruit.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are ready when they are golden brown and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. This prevents sogginess and maintains texture.
Notes
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- If fresh cranberries are unavailable, frozen cranberries can be used—but do not thaw them before adding to the batter to prevent color bleed.
- Apples can be replaced with pears or other firm fruit if desired.
- Ensure not to overmix the batter to keep muffins light and fluffy.
- Storing muffins in an airtight container will keep them fresh for up to 3 days at room temperature or up to 1 week refrigerated.
