These cranberry apple muffins are the perfect blend of tart and sweet, making them an ideal treat for breakfast or a snack. The combination of fresh cranberries and diced apples creates a delightful burst of flavor in every bite. Plus, the moist and tender texture of these muffins will have you reaching for seconds.
If you don't usually keep buttermilk in your fridge, you might need to pick some up at the supermarket. Fresh cranberries can also be seasonal, so make sure to check the produce section. The rest of the ingredients are common pantry staples, making this recipe easy to whip up with a quick trip to the store.
Ingredients for Cranberry Apple Muffins
Flour: The base of the muffin, providing structure and texture.
Sugar: Adds sweetness to balance the tartness of the cranberries.
Baking powder: Helps the muffins rise and become fluffy.
Baking soda: Works with the buttermilk to create a tender crumb.
Salt: Enhances the overall flavor of the muffins.
Buttermilk: Adds moisture and a slight tangy flavor.
Vegetable oil: Keeps the muffins moist and tender.
Eggs: Bind the ingredients together and add richness.
Vanilla extract: Adds a warm, sweet flavor.
Cranberries: Provide a tart contrast to the sweetness of the muffins.
Apple: Adds sweetness and a bit of crunch.
Technique Tip for This Recipe
When folding in the cranberries and apple, be gentle to avoid overmixing the batter. Overmixing can lead to tough muffins. Use a spatula to fold the ingredients in just until they are evenly distributed. This will help maintain a light and tender crumb in your muffins.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the muffins denser.
granulated sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture, but reduce the buttermilk slightly to balance the liquid content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 2 teaspoons of baking powder for each teaspoon of baking soda, but omit the salt.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and may add a slightly different flavor profile.
buttermilk - Substitute with plain yogurt: Plain yogurt provides a similar tangy flavor and moisture content.
vegetable oil - Substitute with applesauce: Applesauce reduces fat content and adds natural sweetness and moisture.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg and let it sit for a few minutes to thicken.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the muffins.
fresh cranberries - Substitute with dried cranberries: Dried cranberries are sweeter and less tart, so reduce the sugar slightly.
apple - Substitute with pear: Pears have a similar texture and sweetness, making them a good alternative.
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How to Store / Freeze These Muffins
Allow the cranberry apple muffins to cool completely on a wire rack before storing or freezing. This prevents condensation from forming, which can make the muffins soggy.
To store at room temperature:
- Place the cooled muffins in an airtight container or a resealable plastic bag.
- Line the container or bag with a paper towel to absorb any excess moisture.
- Store the container or bag in a cool, dry place. The muffins will stay fresh for up to 2-3 days.
To refrigerate:
- Wrap each muffin individually in plastic wrap or aluminum foil to maintain their moisture.
- Place the wrapped muffins in an airtight container or a resealable plastic bag.
- Store in the refrigerator for up to 1 week. Before serving, you can warm them slightly in the microwave or oven.
To freeze:
- Wrap each cranberry apple muffin tightly in plastic wrap or aluminum foil to prevent freezer burn.
- Place the wrapped muffins in a resealable freezer bag or an airtight container.
- Label the bag or container with the date to keep track of freshness.
- Store in the freezer for up to 3 months.
To thaw frozen muffins:
- Remove the desired number of muffins from the freezer.
- Unwrap the muffins and place them on a plate or a wire rack at room temperature for about 1-2 hours.
- For a quicker option, you can microwave the muffins on a low setting for 20-30 seconds or until they are soft and warm.
For an extra touch of freshness:
- Preheat your oven to 350°F (175°C).
- Place the thawed cranberry apple muffins on a baking sheet.
- Warm them in the oven for 5-10 minutes to revive their freshly baked texture and aroma.
How to Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the cranberry apple muffins on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10-15 minutes or until warmed through.
For a quick reheat, use the microwave. Place a muffin on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals.
If you have a toaster oven, set it to 350°F (175°C). Place the muffins directly on the rack or on a small baking sheet. Heat for 5-7 minutes, keeping an eye on them to avoid over-browning.
For a crispy exterior, you can use a skillet. Slice the muffin in half and place it cut-side down in a preheated skillet over medium heat. Cook for 2-3 minutes until the edges are golden and the inside is warmed through.
If you prefer steaming, place a muffin in a steamer basket over simmering water. Cover and steam for about 5 minutes or until heated through. This method helps retain moisture.
For an air fryer, preheat it to 300°F (150°C). Place the muffins in the basket and heat for 3-5 minutes. This method gives a slightly crispy exterior while keeping the inside moist.
Best Tools for This Recipe
Oven: Preheat to 375°F (190°C) to bake the muffins.
Muffin tin: Holds the muffin batter and shapes the muffins.
Paper liners: Line the muffin tin to prevent sticking and for easy cleanup.
Large mixing bowl: Used to mix the dry ingredients together.
Whisk: Helps to combine the dry ingredients evenly.
Medium mixing bowl: Used to mix the wet ingredients together.
Measuring cups: Measure out the flour, sugar, buttermilk, and vegetable oil accurately.
Measuring spoons: Measure out the baking powder, baking soda, salt, and vanilla extract precisely.
Spatula: Mix the wet and dry ingredients together until just combined.
Knife: Chop the fresh cranberries and dice the apple.
Cutting board: Provides a surface to chop the cranberries and dice the apple.
Toothpick: Test the muffins for doneness by inserting into the center.
Wire rack: Cool the muffins completely after baking.
How to Save Time on Making These Muffins
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.
Use a food processor: Quickly chop cranberries and apples using a food processor to save time.
One-bowl method: Mix wet ingredients in the same bowl as the dry ingredients to reduce cleanup time.
Preheat the oven early: Start preheating your oven before you begin mixing to ensure it’s ready when you are.
Muffin liners: Use paper liners to avoid greasing the muffin tin and make cleanup easier.
Cranberry Apple Muffins
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries coarsely chopped
- 1 cup apple peeled, cored, and diced
Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chopped cranberries and diced apple.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutritional Value
Keywords
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