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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
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
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