Description
Growing up a friend’s mother used to make these every fall. They are the perfect breakfast muffin, not too sweet with the tartness of the cranberries.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup brown sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 Granny Smith apple, cored and chopped
- ⅓ (12 ounce) package fresh cranberries, diced – or more to taste
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Whisk flour
- baking soda
- cinnamon
- salt
- and brown sugar in a bowl. Beat vegetable oil
- eggs
- and vanilla extract in a separate bowl. Stir egg mixture into flour mixture to make a batter; gently fold apple and cranberries into batter. Pour into prepared muffin cups.
- Bake in the preheated oven until muffins are lightly browned on top and a toothpick inserted into the center of a muffin comes out clean
- 18 to 22 minutes.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 12