Go Back
There's something inherently comforting about the aroma of homemade muffins wafting through your kitchen. The golden-brown tops, the tender crumb, and the delightful burst of flavor with every bite make muffins a beloved choice for breakfast or a snack. Among the myriad of muffin varieties, Apple Cranberry Muffins stand out with their perfect balance of sweetness and tartness. Their inviting flavor profile not only excites the palate but also embodies the essence of the fall season, making them an ideal treat anytime of the day.

Apple Cranberry Muffins for Lunchboxes

Indulge in the delightful flavors of fall with homemade Apple Cranberry Muffins! These moist, golden-brown treats combine the sweetness of apples with the tartness of cranberries, creating a perfect balance that embodies autumn. Rich in nutrients and bursting with flavor, they make an ideal breakfast or snack. With simple ingredients and an easy recipe, you can fill your kitchen with warmth and comfort. Enjoy them fresh out of the oven or share them with friends and family for a seasonal delight.
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups all-purpose flour

½ cup rolled oats

1 cup granulated sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ cup unsalted butter, melted

2 large eggs

1 cup buttermilk (or substitute with 1 cup milk plus 1 tbsp vinegar)

1 tsp vanilla extract

1 cup peeled and diced apples (approximately 1 large apple)

¾ cup fresh or dried cranberries

Optional: ½ cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing it thoroughly with non-stick cooking spray to prevent sticking.

    Combine Dry Ingredients: In a large mixing bowl, take a whisk and combine the flour, rolled oats, granulated sugar, baking powder, baking soda, salt, and ground cinnamon. Mix them thoroughly until well incorporated to ensure even distribution of the leavening agents.

      Mix Wet Ingredients: In a separate medium-sized bowl, pour in the melted butter and beat it together with the eggs until the mixture becomes frothy and light. Then, add the buttermilk and vanilla extract, stirring continuously until everything is well blended and smooth.

        Combine Mixtures: Gradually pour the wet ingredient mixture into the bowl containing the dry ingredients. Using a spatula, gently stir until just combined. It’s important to avoid overmixing; a few lumps may remain, which is perfectly fine.

          Fold in Apples and Cranberries: Carefully fold in the diced apples and cranberries (and walnuts or pecans, if you're using them) with your spatula, ensuring they are evenly distributed throughout the batter without overworking it.

            Fill Muffin Tins: Using a scoop or a spoon, divide the batter evenly among the muffin cups, filling each one approximately ¾ full to allow for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. To check for doneness, insert a toothpick into the center of a muffin; it should come out clean, and the muffins should be a nice golden brown.

                Cool: Once baked, allow the muffins to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely. This prevents them from becoming soggy from steam.

                  Pack for Lunch: When the muffins have cooled down, store them in an airtight container. They are perfect for lunchbox treats or as on-the-go snacks!

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Makes 12 muffins

                      - Presentation Tips: For a lovely touch, dust the cooled muffins lightly with powdered sugar or serve them on a colorful plate, garnished with fresh apple slices or a scattering of cranberries around the base. Enjoy!