Best 6 Apple Cranberry Wheat Muffins Recipes
Apple Cranberry Wheat Muffins are a delightful treat that combines the sweet and tart flavors of apples, cranberries, and whole wheat flour. These muffins are perfect for a quick breakfast or snack, and they are also a great way to use up leftover apples and cranberries. With their moist texture and flavorful crumb, Apple Cranberry Wheat Muffins are sure to be a hit with everyone who tries them.
Let's cook with our recipes!
LEMON CRANBERRY WHOLE WHEAT MUFFINS
These zingy whole wheat muffins, with flax seed and a touch of applesauce, make a tasty breakfast or snack for days when you're on-the-go.
Provided by Patricia Foreman
Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes
Time 1h35m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
- Mix flour, sugar, flax seed, baking powder, baking soda, and salt in a bowl. Beat eggs, milk, applesauce, lemon juice and canola oil in another bowl until smooth. Stir flour mixture into egg mixture until just moistened; fold in cranberries. Fill prepared muffin cups about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 32 g, Cholesterol 32.6 mg, Fat 3.6 g, Fiber 3.8 g, Protein 4.9 g, SaturatedFat 0.7 g, Sodium 273.1 mg, Sugar 15.3 g
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.
Provided by pitterpat7
Categories Bread Quick Bread Recipes Muffin Recipes Apple Muffin Recipes
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- 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.
- 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 Facts : Calories 154.2 calories, Carbohydrate 23.6 g, Cholesterol 31 mg, Fat 5.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 168.2 mg, Sugar 10.5 g
APPLE CRANBERRY MUFFINS
These muffins are part of our Thanksgiving tradition. Since we have many dishes for this holiday, I often make these muffins in mini-muffin pans and bake them only half as long.
Provided by Donna Matthews
Categories Quick Breads
Time 35m
Yield 12 reg. muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix flour, baking soda, cinnamon and salt together.
- In a medium size bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth.
- Stir apple, cranberries, and walnuts into wet mixture.
- Fold wet mixture into dry ingredients.
- I use an ice cream scoop to measure batter into greased muffin cups .
- Bake at 350 degrees for 20 to 25 minutes.
Nutrition Facts : Calories 178.9, Fat 6.5, SaturatedFat 1.4, Cholesterol 33.5, Sodium 173.4, Carbohydrate 27.7, Fiber 1, Sugar 14.7, Protein 2.8
APPLE CRANBERRY MUFFINS
"I often make several different kinds of breads to give as gifts to family and friends on special occasions," writes Maureen Collop of Bothell, Washington. "These fruity, crumb-topped muffins are a favorite."
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,
Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
APPLE WHEAT MUFFINS
To perk up your mornings or snack times, Mina Dyck suggests you try her moist munchablemuffins. "Apples and raisins lend natural sweetness to whole grain flavor," she notes from Boissevain, Manitoba. "These muffins impressed judges enough to earn a prize in a healthy recipe contest I entered.
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 13
Steps:
- In a bowl, combine the first six ingredients. In another bowl, whisk the egg, yogurt, applesauce and oil. Stir into dry ingredients until just moistened. Fold in the apple, raisins and orange zest., Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 400° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Nutrition Facts : Calories 159 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 138mg sodium, Carbohydrate 26g carbohydrate, Fiber 3g fiber), Protein 3g protein.
APPLE-CRANBERRY WHEAT MUFFINS
Whole wheat and wheat germ makes this a healthy muffin and the apple juice helps them to stay moist.
Provided by Charlotte J
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Preheat oven to 400º F.
- Grease or paper-line 12 muffin cups.
- Combine all-purpose flour, whole-wheat flour, granulated sugar, wheat germ, baking powder and cinnamon in medium bowl.
- Beat evaporated milk, apple juice, vegetable oil and egg in small bowl until blended.
- Add to flour mixture; stir just until moistened.
- Fold in apple and cranberries.
- Spoon batter into prepared muffin cups, filling 3/4 full.
- Sprinkle with cinnamon-sugar.
- Bake for 14 to 16 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan on wire rack for 2 minutes.
- Remove to wire rack to cool slightly.
- Serve warm.
Nutrition Facts : Calories 200.7, Fat 5.6, SaturatedFat 0.8, Cholesterol 18.2, Sodium 84.1, Carbohydrate 35, Fiber 2.1, Sugar 18.1, Protein 4.2
Tips:
- Use fresh cranberries for the best flavor. Frozen cranberries can also be used, but they should be thawed and drained before adding them to the batter.
- If you don't have apple juice, you can substitute orange juice or water.
- To make gluten-free muffins, use gluten-free flour. You can also use a gluten-free flour blend.
- For a sweeter muffin, add an extra 1/2 cup of sugar to the batter.
- For a more tart muffin, add an extra 1/2 cup of cranberries to the batter.
- Sprinkle the tops of the muffins with turbinado sugar or demerara sugar before baking for a crunchy topping.
- Serve the muffins warm with butter, cream cheese, or your favorite jam.
Conclusion:
Apple cranberry wheat muffins are a delicious and easy-to-make breakfast treat. They are perfect for a quick grab-and-go breakfast or a leisurely weekend brunch. With their sweet and tart flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a new muffin recipe, give these apple cranberry wheat muffins a try. You won't be disappointed!
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