Apple Cranberry Muffins

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Real maple syrup, tart cranberries, and fresh apples make these apple cranberry muffins a cozy breakfast bake you'll enjoy throughout fall and winter.

apple cranberry muffins with butter on a countertop with cranberries

When I was a kid, I was a big fan of cranberry applesauce. It was way more interesting than the plain stuff, which always tasted overly sweet and a little boring.

The cranberries made those little applesauce cups cooler looking, but more importantly, they balanced the apples with tartness, though I'm guessing there was also a good amount of added sugar.

The cranberries do the same thing in these muffins. A quick cook softens them and starts to release their juices, which swirl into the batter along with chopped apple, creating bright, tart and sweet pockets in every muffin.

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😍 Why You'll Love This Recipe
🍎 Ingredients
🍐 Substitutions & Variations
🔪 Instructions
✨ Top Tip
🍳 Equipment
🥡 Storage
🙋🏻‍♂️ FAQ
☕ Pairing
📖 Recipe
🍰 Related Recipes
💬 Comments

But these muffins aren't overly sweet like my childhood applesauce. They're sweetened with maple syrup instead of sugar, so the sweetness is deeper and richer without overpowering.

Paired with oats and warm spices, the result is a well-balanced, fruit-forward muffin that works for breakfast or an afternoon snack.

😍 Why You'll Love This Recipe

A satisfying breakfast or snack. Oats, warm spices, maple syrup, and fresh fruit make these muffins filling without being heavy.
Apples + cranberries = real seasonal flavor. Two of the best fall ingredients in one easy bake.
Naturally sweetened with maple syrup. No refined sugar, just real maple flavor.

If you like baking with apples and cranberries, be sure to check out these recipes as well:

🍎 Ingredients

Here's everything you need to make these apple and cranberry muffins.

Key Ingredients

Apples: Really, any apple you like works here. I tend to use semi-firm, semi-sweet apples like Honeycrisp or Pink Lady, so the apple doesn't disappear into the batter.
Cranberries: Fresh cranberries give these muffins their bright, tart flavor. Frozen cranberries can be used straight from the bag.
Maple syrup: Real maple syrup pulls double duty-sweetening the muffins while adding moisture and flavor. A dark/robust grade syrup gives the best maple flavor.
Flour: All-purpose flour keeps the muffins sturdy enough to hold the fruit. Be sure to spoon and level your flour for accurate measuring.
Oats: Rolled oats add texture inside the muffin and in the topping. Quick oats will soften too much and won't give the same bite.
Butter: Melted butter gives these healthier muffins enough richness to taste like a real treat. Use unsalted butter so you can control the salt.
Buttermilk: Helps the muffins stay tender while also giving them a better rise. If you don't have buttermilk, regular milk with a teaspoon of lemon juice stirred in works in a pinch.

Check out the recipe card below for the complete ingredient list and quantities.

🍐 Substitutions & Variations

Dried cranberries: If you don't have fresh cranberries, use ¾ cup dried cranberries soaked in warm water for 10 minutes.
Pears: Pears make a great alternative to apples in these muffins.
Yogurt: Instead of buttermilk, use Greek yogurt thinned with a splash of milk.
Whole wheat: Substitute half of the all-purpose flour with whole wheat for some extra whole grains.

🔪 Instructions

How to make apple and cranberry muffins.

cranberries cooking in a pan with a wooden spoon

Step 1: Cook the cranberries with ¼ cup of water over low heat until at least half of them have softened and popped, about 8-10 minutes. Set aside to cool.

chopped apple on a cutting board with knife

Step 2: Peel, core, and roughly chop the apple.

bowls of flour, oats, and sugar for making the muffins

Step 3: Combine the flour, oats, salt, baking powder, cinnamon, and nutmeg in a bowl. Whisk to combine.

Step 4: Beat the eggs with the buttermilk. Whisk in the butter, maple syrup, and vanilla until smooth.

wet ingredients being poured into a bowl of dry ingredients

Step 5: Pour the wet ingredients into the dry.

Step 6: Stir until the dry ingredients are completely incorporated.

apples being stirred into a bowl of muffin batter

Step 7: Stir in the apple.

cranberries swirled into a bowl of muffin batter

Step 8: Then stir in the cranberries.

oat muffin topping being mixed in a bowl

Step 9: Stir the remaining oats, maple syrup, butter, and cinnamon in a small bowl for the topping.

muffin batter being scooped into a muffin tin

Step 10: Divide the batter among a greased muffin tin. Bake for 8 minutes at 425°F, then reduce the heat to 375°F and continue cooking for 12-14 minutes until done.

✨ Top Tip

Add the wet ingredients to the dry ingredients in a couple of batches. Stir in between the second addition, adding more only after the batter is well combined. Avoid overmixing as much as possible to prevent tough muffins, and gently stir in the fruit.

🍳 Equipment

Muffin tin: A standard 12-cup tin is essential for baking the muffins. Be sure to grease it well with oil, butter, or cooking spray. Alternatively, use muffin liners.

🥡 Storage

Fresh: Store the muffins in an airtight container at room temperature for up to three days. Gently heat or toast for the best texture.
Frozen: Tightly wrap cooled muffins in foil and store in a freezer bag. Let the muffins defrost at room temperature, then heat or toast before serving.

🙋🏻‍♂️ FAQ

Can you use dried cranberries instead of fresh in muffins?

Yes, you can use dried cranberries instead of fresh ones in muffins. But for the best result you may want to give them a brief soak (5-10 minutes) in hot water to help rehydrate them and plump them up. Use about half as much dried cranberries when replacing them for fresh in a recipe.

What kind of apple is best for muffins?

There isn't one kind of apple that is best for muffins because it depends on what you're looking for. If you want the apple to melt into the muffin, use a softer variety like a golden delicious or a mac. If you want to have a muffin with clear apple texture, choose something like a pink lady, honeycrisp, or fuji. You'll also want to consider if you like sweeter or more tart apples. When in doubt, use an apple you enjoy eating fresh and use what you have or is easy to find.

Should you cut cranberries before baking?

Instead of cutting cranberries before baking, I think the better way to distribute their flavor is by briefly cooking them to soften the fruit.