About this time of year, I start to give up my obsession with all things pumpkin in favor of the tart flavor of cranberries. Are you with me on this?
These Cran-Apple Muffins scream out with fall flavor and that makes them perfect to bake now and add to your Thanksgiving breakfast menu this year.
This delicious cranberry-apple muffin will be perfect for your breakfast table. The combination of sweet and tart is a perfect way to wake up your senses in the morning.
A Taste of Fall with Cranberry-Apple Muffins
A basket of these freshly-baked muffins on your Thanksgiving breakfast table will be perfect with steaming hot coffee, a cup of tea, or warm apple cider.
Be happy if there are any leftovers.
These cran-apple muffins freeze very well when wrapped individually in plastic wrap and sealed in a zip-top freezer bag. You'll be grateful for them as the holiday season progresses and you need a quick morning pick me up or a grab-and-go breakfast on a hectic day.
There are just a few key tools you'll need:
Prep time: 15 MinCook time: 20 MinTotal time: 35 Min
A tasty fall muffin filled with apples, cranberries, and nuts.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup light brown sugar, packed
- 1/4 cup vegetable oil
- 1/4 cup sour cream
- 1 teaspoon vanilla
- 1/2 medium unpeeled apple, diced
- 3/4 cup fresh cranberries
- 1/2 cup chopped walnuts
- Preheat the oven to 350 degrees F. Grease your muffin pan.
- Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. In a separate bowl mix together the eggs, brown sugar, oil, sour cream, and vanilla until combined.
- Add the wet ingredients to the dry and mix until just combined. Fold in the apples, cranberries, and walnuts all at once. Don't over mix.
- Scoop the batter evenly into the muffin tins. Sprinkle sugar on the top of each muffin for a little extra crunch. I like turbinado sugar.
- Bake for 20 minutes.
Sat. Fat (grams)1.70
©Just One Donna