Light and moist apple cranberry muffins, studded with fresh or frozen cranberries and topped with an apple slice and turbinado sugar. A great Fall treat that can be made with fresh or frozen cranberries!

Cranberry Vanilla Muffins

These apple cranberry muffins are one of my favourites. They are a wonderfully light muffin, with a great vanilla flavour, lots of cranberries for tart bursts of flavour and a topping of apple and turbinado sugar. They are perfect “coffee break” muffins and great for Fall baking!

Ingredients and substitutions

Cranberries – You can make these muffins with either fresh or frozen cranberries. Since cranberries keep so well in the freezer, I always have some on hand to make a batch of these. If using frozen cranberries, no need to thaw. Use the cranberries from frozen, but allow a few extra minutes of baking time.

Apple – the slice of apple on the top is a nice flavour addition. You can use any type of apple you have on hand. I think a red-skinned apple looks nice.

Recipe tips!

  • If you like, feel free to add a bit of peeled chopped apple to the muffin batter, as well.
  • These muffins bake a quite a high temperature, which is great for getting them to rise up nice and light, but it also means that you’ll want to check on them between 18-20 minutes in to baking and probably loosely lay a piece of foil over-top to prevent them from over-browning for the last 5 minutes of baking.
Cranberry Vanilla Muffins

Making ahead, storing and freezing

These cranberry muffins keep well for a couple of days, stored in an airtight container. These muffins also freeze well for up to 3 months.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

cranberry muffins in muffin tins

Get the Recipe: Apple Cranberry Muffins

Delicious, light apple cranberry muffins, flavoured with vanilla and studded with cranberries. Topped with an apple slice and turbinado sugar.
5 stars from 10 ratings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 8 muffins


  • 2 cups all-purpose flour, spooned and levelled
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup salted butter, at room temperature
  • 3/4 cup white granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla, or vanilla bean paste
  • 1/2 cup sour cream
  • 1 cup fresh or frozen whole cranberries
  • 1 small apple, cored, unpeeled and sliced to thin slices
  • Turbinado or coarse sugar, for sprinkling


  • Preheat oven to 425 F. (not fan assisted) Line 6-8 muffin cups with paper liners and set on a baking sheet.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon. Set aside.
  • In a large bowl with an electric mixer or the bowl of a stand mixer, add the butter and white sugar and beat well for about 2 minutes. Add eggs one at a time, beating well between additions. Add vanilla and beat to combine. Add flour mixture, a bit at a time until all added, then add sour cream. Fold in cranberries by hand.
  • Scoop batter in to muffin cups. Top with a slice of apple, then sprinkle generously with turbinado sugar.
  • Bake in pre-heated oven for 18-20 minutes, then check. If already golden enough, loosely lay a piece of aluminum foil over-top. Continue baking another 5 minutes, or until a tester inserted in the centre comes out clean. *Muffins made with frozen cranberries will take a few minutes longer to bake.
  • Remove muffins from muffin tin on to a cooling rack to cool.


Be sure to read the notes above this Recipe Card, where I share more tips on making this recipe!
Cuisine: American, Canadian
Course: Snack
Serving: 1muffin, Calories: 371kcal, Carbohydrates: 55g, Protein: 6g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 82mg, Sodium: 238mg, Potassium: 218mg, Fiber: 2g, Sugar: 29g, Vitamin A: 487IU, Vitamin C: 3mg, Calcium: 81mg, Iron: 2mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.