Cranberry Apple Breakfast Muffins

Name: Cranberry Apple Breakfast Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour; 1 cup rolled oats (old-fashioned); 2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 2 eggs (large); 1 cup milk; 1/2 cup brown sugar (packed); 1/4 cup unsalted butter (melted); 1 tsp vanilla extract; 1 cup cranberries (fresh or frozen, roughly chopped); 1 apple (peeled and grated)

40 min 12 muffins Easy

All Recipes

Start your day with these wholesome cranberry apple breakfast muffins, packed with fruit and oats for a deliciously satisfying morning treat.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Cranberry apple breakfast muffins are a delightful way to kick-start your morning. Bursting with the tartness of cranberries and the sweetness of apples, these muffins strike the perfect balance between flavour and nutrition. Ideal for busy mornings, these muffins are not only easy to make but also provide a hearty and wholesome breakfast option. With the addition of oats, they offer a substantial start to your day, while the fruit keeps things naturally sweet. Whether you're preparing breakfast for the family or need a grab-and-go snack, these muffins cater to all needs. Perfect for those who appreciate a good homemade baked good with a touch of seasonal flavour.

Instructions

Preheat Oven

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it.

Pro tip: Ensure the oven is fully preheated before baking for even cooking.

Mix Dry Ingredients

In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and cinnamon.

Pro tip: Use a fine-mesh sieve to avoid any lumps in the dry mixture.

Combine Wet Ingredients

In a separate bowl, beat the eggs. Add milk, brown sugar, melted butter, and vanilla extract, and mix until well combined.

Pro tip: Ensure the butter is not too hot to prevent curdling the eggs.

Combine Wet and Dry Mixtures

Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can cause the muffins to be dense.

Add Fruits

Gently fold in the chopped cranberries and grated apple until evenly distributed throughout the batter.

Pro tip: Toss the fruits in a bit of flour to prevent sinking.

Fill Muffin Tin

Divide the batter evenly among the muffin cups, filling each about 3/4 full.

Pro tip: Use an ice cream scoop for even portions.

Bake Muffins

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through for even baking.

Cool and Serve

Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Serve warm with butter for an extra treat.

💡

Tips & Tricks

Use fresh or frozen cranberries for best results.
Grate the apple finely for even distribution in the batter.
For added crunch, top with a sprinkle of oats before baking.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?

Yes, you can use dried cranberries, but the texture and tartness will differ. Use 3/4 cup and soak them in warm water beforehand.

How long do these muffins stay fresh?

These muffins stay fresh for up to 3 days when stored in an airtight container at room temperature.

Can I freeze cranberry apple breakfast muffins?

Yes, you can freeze them in an airtight container for up to three months. Thaw overnight in the fridge or warm in the oven before serving.

What other fruits can I use in this recipe?

You can substitute pears or blueberries for the apple, but ensure to maintain the same measurement for proper consistency.

How many calories are in each muffin?

Each muffin contains approximately 180 calories.

Serving Suggestions

Serve these cranberry apple breakfast muffins warm or at room temperature. They pair wonderfully with a cup of coffee or tea, making them an excellent choice for breakfast or a mid-morning snack. To make ahead, you can bake a batch and freeze them for up to three months. Simply thaw overnight in the refrigerator or warm them in the oven before serving. Store any leftovers in an airtight container at room temperature for up to three days.

Nutrition per serving

180

Calories

Protein

Fat

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