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Two cranberry apple muffins on a white plate.

Cranberry Apple Muffins

These muffins boast cranberry, apple, pecans, and cinnamon in each bite for holiday snacks bursting with festive flavor and nutrients too.
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes
Servings:18 muffins

Ingredients

  • 2 cups apples peeled and shredded
  • 1 ⅓ cups granulated sugar
  • 1 cup cranberries chopped
  • 1 cup carrots shredded
  • 1 cup pecans chopped
  • 2 large eggs at room temperature
  • ½ cup vegetable oil
  • 2 ½ cups all-purpose flour
  • 3 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 375°F. Line muffin tins with paper liners. In a small bowl, lightly beat the eggs and set them aside. In a large mixing bowl, mix the apples and sugar together and then let stand for 10 minutes.
  • Add the cranberries, carrots, pecans, eggs, and oil to the apple mixture and mix well. Then add the flour, baking powder, baking soda, cinnamon, and salt to the apple mixture and mix until just moistened.
  • Transfer the batter into the lined muffin cavities, filling each one ⅔ of the way full, and then bake for about 25 minutes until a toothpick inserted in the middle comes out clean.
  • Remove from oven and let cool for 10 minutes in the tin, then remove the muffins from the tin and transfer them onto a cooling rack to continue cooling. Serve slightly warm and enjoy!

Notes

  • Wondering how to grate apples? The simplest way is to hold a peeled apple by the top and bottom and then grate it in the big holes of a box or paddle grater. When you hit the core, rotate it 90 degrees and repeat. Do this twice more and then only the core will remain. Watch your fingers! Nobody wants shredded fingertips. Another option is to remove the skin and core and use a food processor to shred the apples.
  • Serve these festive little treats for breakfast or brunch. I love making them around Christmas to start each day off in a fun, holiday style!
  • I’d recommend not refrigerating these muffins because the cold temperature would dry them out too fast. Keep them in an airtight container at room temperature and eat them within 3 or 4 days if possible.

Nutrition

Calories: 181kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 200mg | Potassium: 161mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1233IU | Vitamin C: 2mg | Calcium: 47mg | Iron: 1mg