Description
These Apple Cranberry Muffins with Streusel Topping are the perfect balance of sweet apples, tangy cranberries, and a buttery cinnamon streusel topping. The soft, moist muffins are bursting with flavor and texture, making them an ideal treat for any occasion.
Ingredients
- For the muffins:
1 1/2 cups all-purpose flour (or gluten-free flour blend if needed)
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsweetened applesauce (or 1/2 cup yogurt for a richer taste)
1/4 cup milk (dairy or non-dairy)
1/4 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1 medium apple, peeled and diced (about 1 cup)
1/2 cup fresh or frozen cranberries (whole or roughly chopped)
For the streusel topping:
1/4 cup all-purpose flour (or gluten-free flour blend)
1/4 cup rolled oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cubed
Instructions
- For the streusel topping: In a small bowl, combine the flour, oats, brown sugar, cinnamon, and salt. Add the cold butter cubes and cut into the dry ingredients with a pastry cutter or your fingers until the mixture forms coarse crumbs. Set aside.
- For the muffins: Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups.
- Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Combine the wet ingredients: In a separate bowl, whisk together the applesauce (or yogurt), milk, melted butter, eggs, and vanilla extract until smooth.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add the fruit: Gently fold in the diced apples and cranberries, making sure they are evenly distributed in the batter.
- Fill the muffin cups: Spoon the batter into the muffin tin, filling each cup about 3/4 full.
- Top with streusel: Generously sprinkle the streusel topping over the muffins.
- Bake the muffins: Bake for 18-22 minutes, or until a toothpick comes out clean and the muffins are golden brown.
- Cool and serve: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Variations: Swap apples and cranberries for pears, peaches, or blueberries. Add nuts like walnuts or pecans for added crunch.
- Vegan option: Replace eggs with flax eggs and use non-dairy milk and butter for a vegan version.
- Storage: Store muffins in an airtight container for up to 3 days. Refrigerate for up to 1 week. To reheat, microwave for 10-15 seconds or warm in the oven at 300°F (150°C) for 5-7 minutes.
- Freezing: Freeze cooled muffins for up to 2-3 months. Thaw at room temperature or microwave to reheat.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
