Say Good Morning With Apple Cranberry Muffins

apple cranberry muffins

Muffins are a staple in our household. They're a great handheld breakfast that can be taken on the go. You can also make a ton of them and freeze for later. What's better than a nutritious breakfast that's right at your fingertips each morning? Simple and seasonal, these tangy and sweet muffins are perfect for cozy fall mornings.


Apple Cranberry Muffins

Prep Time: 15 minutes     Cook Time: 20 to 23 minutes     Makes: 12 to 18 muffins


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 medium Granny Smith apples, peeled, grated
  • 1/2 cup sweetened dried cranberries, chopped
  • 2 teaspoons orange zest 
  • 2 large eggs
  • 1/3 cup buttermilk, room temperature
  • 1/2 cup (1 stick) unsalted butter, melted


  1. PREHEAT oven to 350F. Line muffin pan(s) with 12 Reynolds® StayBrite® Baking Cups.
  2. WHISK together flour, sugar, baking soda, salt, and cinnamon in a large bowl. Stir in apples, cranberries, and orange zest.
  3. WHISK together eggs and buttermilk in a medium sized bowl. Stir in melted butter.
  4. FOLD buttermilk mixture gently into flour mixture until combined.
  5. FILL baking cups two-thirds full of batter (approximately 1/4 cup of batter).


  1. BAKE for 20 to 23 minutes, until muffins are brown around edges and spring back when touched. Let muffins cool slightly, about 5 minutes, before transferring to a wire rack.
  2. SERVE warm or at room temperature.

REYNOLDS KITCHENS TIP: Baking cups eliminate the need to grease muffin pans, saving time in the kitchen. Plus, they help with easy removal and handling—and they look great! 

Moms, what are your favorite kinds of muffins to bake for your family?

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