Best 10 Apple Oat Muffins With Cranberries Walnuts Recipes

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Apple oat muffins with cranberries and walnuts are a delightful treat that combines the flavors of sweet apples, hearty oats, tangy cranberries, and crunchy walnuts. These muffins are not only incredibly tasty but also offer a wholesome and nutritious snack option. Packed with fiber, antioxidants, and healthy fats, these muffins make for a perfect breakfast, snack, or even a dessert. They are relatively easy to make and can be enjoyed by people of all ages.

Here are our top 10 tried and tested recipes!

APPLE WALNUT CRANBERRY MUFFINS



Apple Walnut Cranberry Muffins image

Provided by Donna

Number Of Ingredients 18

¼ cup light brown sugar
3 Tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon nutmeg
2 Tablespoons butter, cubed and soft
½ cup butter (1 stick), room temperature
1¼ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 large eggs
1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup milk
1½ cups peeled, chopped ¼" apples
⅔ cup dried cranberries
⅔ cup chopped walnuts

Steps:

  • Preheat oven to 350°. Line a 12 count muffin tin (or more) with paper liners. Alternatively, you can grease the tin well.
  • In a small bowl, stir together the dry ingredients for the streusel. Rub in the streusel's butter with a fork or your fingers until it's evenly distributed. Set aside while you mix the muffins.
  • Using a mixer, cream the butter and sugar on medium speed until light and fluffy, approximately 3-4 minutes. Add in the vanilla extract, salt and eggs and mix until well combined.
  • In a medium bowl, stir together the flour, baking powder, cinnamon and cloves. Add to the mixer alternately with the milk until they're just incorporated. Do not overmix or your muffins will be tough.
  • All at once, toss in the apples, walnuts and cranberries and fold them in by hand.
  • Portion out the batter into the prepared tin, filling the cups 2/3 full. Sprinkle each with streusel topping. Depending on the size of your tin, there may be more than 12.
  • Bake 15-20 minutes until a toothpick tests clean. Cool in the tin for 5 minutes, then gently turn the muffins out of the tin.
  • Enjoy them warm or at room temperature. Store in an airtight container for several days.

APPLE CRANBERRY OATMEAL MUFFINS



Apple Cranberry Oatmeal Muffins image

Apple Cranberry Oatmeal Muffins are the perfect hearty, fall muffin to enjoy on a cold morning.

Provided by Katie

Categories     Breakfast and Brunch

Time 40m

Number Of Ingredients 14

4 cups flour
1 cup quick oats
1 1/4 cup organic cane sugar
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon cardamom
4 eggs
2 cups buttermilk
2 sticks (1 cup) butter, melted and cooled
4 large green apples, grated
8 ounces chopped fresh cranberries

Steps:

  • Grease three standard 12 cup muffin tins. Set aside. Preheat oven to 400 degrees F. Place oven rack in the center position.
  • In a large bowl, combine flour, quick oats, sugar, baking powder, baking soda, salt, cinnamon, allspice, and cardamom. Whisk until well sifted. Set aside.
  • In another bowl, whisk the 4 eggs. Add the buttermilk, melted butter, and grated apples. Stir until combined.
  • Make a well in the center of the dry ingredients. Add the buttermilk mixture to the well and stir until moistened. Do not beat. Batter will be very thick. Once moistened, gently fold in the chopped cranberries.
  • Divide the batter between the 36 prepared muffin cups. Cups should be 2/3 to 3/4 of the way full. If you aren't able to get a full 3 dozen out of the batter, don't worry. Just fill the empty cups halfway with water.
  • Bake at 400 degrees F for 15 - 25 minutes (rotating half way through), or until done and golden on top.
  • Let muffins cool for 5 minutes in their tins before removing to cook on a wire rack.

Nutrition Facts : Calories 115 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 209 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

CRANBERRY OATMEAL MUFFINS



Cranberry Oatmeal Muffins image

These nutritious Oatmeal muffins are packed with fruit and fall flavours with no refined sugar added.

Provided by Colleen Milne

Categories     Quick Breads & Muffins

Time 30m

Number Of Ingredients 15

1 1/2 cups gluten free all-purpose flour with xanthan gum
1 cup quick-cooking oats (gluten free)
1 tbsp baking powder (gluten free)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
1 cup almond milk
1 egg (large)
1/4 cup olive oil
1/4 cup maple syrup
1 tsp vanilla extract
1 large apple (peeled and diced)
6 dates (pitted and chopped)
1/2 cup cranberries
1/2 cup toasted walnuts (chopped)

Steps:

  • Preheat oven to 375°
  • Line a twelve cup muffin pan with paper liners, or use cooking spray.
  • In a large bowl combine the flour, oats, baking powder, cinnamon, nutmeg and salt.
  • In a smaller bowl, whisk together the milk, egg, olive oil, maple syrup and vanilla.
  • Add the milk mixture to the flour mixture
  • Add the apple, dates, cranberries and walnuts
  • Stir just until dry ingredients are moistened
  • Spoon into prepared muffin pan cups
  • Bake in the centre of the oven for 20 minutes
  • Cool in the pan for five minutes before transferring the muffins to a rack to cool completely
  • Store at room temperature in an airtight container for up to 2 days

Nutrition Facts : ServingSize 1 muffin, Calories 207 kcal, Carbohydrate 29 g, Protein 5 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 15 mg, Sodium 65 mg, Fiber 2 g, Sugar 9 g

CRANBERRY APPLESAUCE MUFFINS



Cranberry Applesauce Muffins image

I start making these in November and don't stop till Spring! They are a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!

Provided by MISS ALIX

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 cup unsweetened applesauce
⅓ cup vegetable oil
1 eggs, beaten
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup fresh or frozen cranberries, chopped
½ cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  • In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 28.5 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 208.6 mg, Sugar 11 g

CRANBERRY OAT MUFFINS



Cranberry Oat Muffins image

"These quick muffins have been a favorite for years," says Arlene Noble in North Judson, Indiana. Filled with the wholesome goodness of oats, bananas, cranberries and crunchy nuts, we can see why!

Provided by Taste of Home

Time 30m

Yield 9 muffins.

Number Of Ingredients 12

1 cup all-purpose flour
2/3 cup old-fashioned oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup 2% milk
1/2 cup mashed ripe banana
2 tablespoons canola oil
1/2 cup dried cranberries
1/4 cup chopped pecans

Steps:

  • In a large bowl, combine the first six ingredients. In a small bowl, beat the egg, milk, banana and oil. Stir into dry ingredients just until moistened. Stir in cranberries and pecans. , Coat muffin cups with cooking spray; fill two-thirds full with batter. Bake at 400° for 14-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts :

APPLE CRANBERRY MUFFINS



Apple Cranberry Muffins image

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

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup brown sugar, packed
1/4 cup vegetable oil
1/4 cup sour cream
1 teaspoon vanilla
3/4 cup unpeeled apple, diced
3/4 cup cranberries
1/2 cup walnuts, chopped (optional)

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-OATMEAL MUFFINS



Apple-Oatmeal Muffins image

These muffins are great for a fast breakfast. I also put them in lunch boxes instead of cookies. They become even more moist the next day from the apples.

Provided by Noor

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Whole Wheat Muffin Recipes

Time 50m

Yield 18

Number Of Ingredients 19

⅓ cup tightly packed brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon
1 ½ tablespoons butter, cut into small pieces
2 cups peeled and finely chopped apples
1 teaspoon fresh lemon juice
¾ cup white sugar
½ cup honey
½ cup buttermilk
½ cup oil
2 large eggs
2 teaspoons vanilla extract
1 cup quick-cooking oats
2 cups whole wheat flour
2 ½ teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon baking soda
½ teaspoon nutmeg
½ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin tin cups with cupcake papers.
  • Mix brown sugar, all-purpose flour, and cinnamon together in a small bowl for crumb topping. Add butter and press with the back of a spoon or your fingers to incorporate it into the sugar mixture. Mix until crumbly and set aside.
  • Toss apples with lemon juice in a large bowl. Mix in sugar, honey, buttermilk, oil, eggs, and vanilla until combined. Stir in oats.
  • Combine whole wheat flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a smaller bowl. Gently fold flour mixture into the wet ingredients with a large spoon, until flour is just mixed in. Spoon batter into the prepared cupcake papers and sprinkle about 1 teaspoon crumb topping on top of each one.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool on a wire rack.

Nutrition Facts : Calories 224.7 calories, Carbohydrate 36.3 g, Cholesterol 23.5 mg, Fat 8.2 g, Fiber 2.6 g, Protein 3.5 g, SaturatedFat 1.9 g, Sodium 191.7 mg, Sugar 22 g

CRANBERRY APPLE MUFFINS



Cranberry Apple Muffins image

It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a "must" around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. -Esther Bowers, Westland, Michigan

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 13

2 cups shredded peeled apples
1-1/3 cups sugar
1 cup chopped fresh or frozen cranberries, thawed
1 cup shredded carrots
1 cup chopped nuts
2 large eggs, room temperature, lightly beaten
1/2 cup vegetable oil
2-1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground coriander, optional
1/2 teaspoon salt

Steps:

  • In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full., Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

APPLE-OATMEAL MUFFINS



Apple-Oatmeal Muffins image

Macintosh apples and a double dose of oats add a boost of nutrition to these crowd-pleasing muffins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 45m

Yield Makes 12

Number Of Ingredients 11

1 1/2 cups all-purpose flour
1 cup quick-cooking oats
2 1/4 teaspoons baking powder
1 teaspoon coarse salt
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 large eggs
1 stick unsalted butter, melted and cooled
1/2 cup whole milk
1 Macintosh apple, peeled and cut into 1/4-inch dice (1 1/4 cups)
Crumb Topping for Muffins(optional)

Steps:

  • Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, oats, baking powder, salt, and cinnamon. In a separate bowl, whisk together sugar, eggs, butter, and milk. Stir wet ingredients into dry ingredients, then stir in apple.
  • Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with crumb topping if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool in pans 5 minutes, then remove to wire rack to cool completely.

APPLE CRANBERRY WALNUT MUFFINS



Apple Cranberry Walnut Muffins image

These are so good, especially when they are warm! Butter is always delish on them, and recently I tried cream cheese on them, and was pleasantly surprised! Don't wait until winter to try these!

Provided by FLUFFSTER

Categories     Quick Breads

Time 45m

Yield 12 muffins

Number Of Ingredients 12

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon (or more)
1/4 teaspoon salt
2 eggs
3/4 cup dark brown sugar, firmly packed
1/4 cup vegetable oil
1/4 cup sour cream
1 teaspoon vanilla
3/4 cup apple, unpeeled and diced
3/4 cup cranberries
1/2 cup walnuts, chopped

Steps:

  • Mix flour, baking soda, cinnamon and salt in a large bowl.
  • In a separate bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth.
  • Stir in apple, cranberries and walnuts.
  • Fold into dry ingredients.
  • Bake at 350°F, for 20 to 25 minutes.

Nutrition Facts : Calories 211.5, Fat 9.7, SaturatedFat 1.8, Cholesterol 37.4, Sodium 173.6, Carbohydrate 28.2, Fiber 1.3, Sugar 14.6, Protein 3.6

Tips:

  • Use old-fashioned oats for a heartier muffin.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.
  • Be sure to grease the muffin tins well to prevent the muffins from sticking.
  • Fill the muffin tins about 2/3 full to allow room for the muffins to rise.
  • Bake the muffins at 375 degrees Fahrenheit for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the muffins cool in the muffin tins for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Apple oat muffins with cranberries and walnuts are a delicious and healthy snack or breakfast option. They are easy to make and can be customized to your liking. With a few simple tips, you can make perfect muffins every time. These muffins are a great way to use up leftover apples and oatmeal, and they are also a good source of fiber, protein, and healthy fats.

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