The Greatest Apple Cranberry Muffins Ever

cranberry muffinsemily.laurel504/Flickr
I got crazy last night. I threw on my comfiest sweats, poured m'self a glass of wine or three, and whipped up some Apple Cranberry Muffins for this morning. Man, was it worth it! These things are divine -- warm or cool; with or without butter. And I've gotta say -- my house still smells all cozy and fall-like.


If you're planning on making it a lazy Sunday today, and you've got a hankering for something delicious, I highly recommend you make yourself a batch of these super-yummy muffins. They're some of the best I've had in a while. Enjoy!

Apple Cranberry Muffins adapted from


  • 2 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 teaspoon salt
  • 1 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/4 cup brown sugar, packed
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1/4 cup molasses
  • 1/4 cup vegetable oil
  • 1 cup finely chopped apples
  • 3/4 cup sweetened dried cranberries


1.Preheat oven to 400.
2. Soak cranberries in hot water for 15 minutes (or microwave in water to cover for 3 minutes). In a bowl, combine flour, baking powder, baking soda, and salt, cinnamon and ginger. Stir until well mixed and no streaks remain. Make a well in center of mixture.

In a bowl, mix together brown sugar, egg, milk, molasses, oil, cinnamon and ginger; add to dry ingredients, stirring until just moistened. Fold in apples or 1 cup coarsely chopped fresh apples and soaked cranberries.

3. Spoon batter into buttered or paper-lined muffin pans, filling two-thirds full.

4. Bake at 400 for 16 minutes or until golden and a wooden toothpick inserted in center of a cupcake comes out nearly clean.

5. Remove muffins from pan and cool on a wire rack.
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