Apple Cranberry Crumble Muffin Recipes

CRANBERRY APPLE BREAKFAST MUFFINS

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.

APPLE CRANBERRY CRUMBLE MUFFIN

Steps:

• TOPPING: Combine all ingredients. Mix well.
• MUFFINS: Combine flour, brown sugar, and baking soda in a large bowl.
• Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries.
• Spray muffin pans, cups and tops with a nonstick spray. Fill muffin cups with batter. Sprinkle wirh topping.
• Bake at 375F for about 25 minutes or until tops are firm to touch.

APPLE CRANBERRY CRUMBLE MUFFINS

Steps:

• Combine flour, brown sugar, baking soda and salt in a large bowl.
• Combine egg, yogurt and oil in a small bowl. Add to dry ingredients, stirring just until moistened. Stir in apples and cranberries. Spoon batter into prepared muffin tins (cups will be very full).
• Topping: Combine all ingredients. Mix well and sprinkle over muffins. bake for 25 to 30 minutes or until top springs back when lightly touched.
• For a variation you can replace the cranberries with blueberries and almonds with pecans.

APPLE CRANBERRY MUFFINS

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.,

APPLE-CRANBERRY-CRUMBLE-MUFFINS

Steps:

• Mix both types of flour, baking powder, brown sugar and cinnamon in a bowl. In another bowl mix together milk, butter and eggs.
• Make a mould in the middle of the flour mixture and add the milk mixture into it.
• Blend in diced apples and cranberries.
• Fill the dough into a lined muffin pan and pre-heat the oven to 190°C.
• For the crumble-topping combine flour, butter, sugar and oats using your fingers. Knead until a crumbly mixture has formed.
• Spread each muffin with 2 ts of the crumble-topping.
• Bake for 25 minutes.

APPLE CRANBERRY MUFFINS

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.

CRANBERRY APPLE CRUMBLE MUFFINS

Steps:

• -------Topping--------.
• Combine all ingredients.
• Mix well and set aside.
• ------Muffins-------.
• Combine flour, brown sugar and baking soda in large bowl.
• Combine egg, yogurt and oil in a small bowl.
• Add to dry ingredients stirring just until moistened.
• Stir in apples and cranberries.
• Spray muffin pan, cups and top with veggie spray.
• Fill muffin cups with batter, sprinkle with topping.
• Bake at 375 degrees for about 25 minutes, or until tops are firm to touch.

CRANBERRY APPLE MUFFINS

Steps:

• Heat oven to 350 degrees F. Grease muffin cups or use paper liners.
• Mix flours, baking soda, cinnamon and salt in a large bowl.
• Break eggs into another bowl. Add sugar and mix until smooth. Mix in oil and vanilla. Stir in apple, cranberries and walnuts. Pour over dry ingredients and mix just until moistened.
• Scoop batter into muffin cups. Bake 20 to 25 minutes or until browned and firm to the touch. Let cool, and store 1 to 2 days in a plastic bag or airtight container for best flavor. Do not freeze.