Cranberry Apple Breakfast Muffins

Growing up a friend’s mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries.

Original recipe makes 1 dozen muffins

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup brown sugar
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 Granny Smith apple, cored and chopped
1/3 (12 ounce) package fresh cranberries, diced – or more to taste

  • PREP

    20 mins

  • COOK

    20 mins

  • READY IN

    40 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Whisk flour, baking soda, cinnamon, salt, and brown sugar in a bowl. Beat vegetable oil, eggs, and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
  3. Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean, 18 to 22 minutes.

Nutrition

Calories: 154 kcal
Carbohydrates: 23.6 g
Cholesterol: 35 mg
Fat: 5.5 g
Fiber: 1.2 g
Protein: 2.8 g
Sodium: 168 mg