Tested till perfect Apple Cranberry Muffins
Apple Cranberry Muffins
Photography by Jeff Coulson/TC Media

Apple Cranberry Muffins

Adding fresh apples to this muffin batter is a nice way to incorporate fruit in a baked treat. Dried cranberries add a touch of tartness, but you can use raisins or any other dried fruit.

By Jennifer Bartoli and The Test Kitchen

Source: Canadian Living Magazine: March 2013

Recipe4 out of 5 based on 37 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 40 minutes
  • Portion size 12 muffins


  • 1 cup 1cupbuttermilk
  • 3/4 cup 3/4cuplarge-flake rolled oats
  • 1/2 cup 1/2cupdried cranberrydried cranberries
  • 1/3 cup 1/3cupnatural wheat bran
  • 1/2 cup 1/2cupliquid honey
  • 1/2 cup 1/2cupvegetable oil
  • 1/4 cup 1/4cuppacked light brown sugar
  • 1 1eggeggs
  • 1 cup 1cupall-purpose flour
  • 1-1/2 tsp 1-1/2tspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspcinnamon
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupchopped cored peeled apple
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In large bowl, mix together buttermilk, rolled oats, cranberries and wheat bran; let stand for 15 minutes. Stir in honey, oil, sugar and egg.

Whisk together flour, baking powder, baking soda, cinnamon and salt; stir into oat mixture just until combined. Stir in apple.

Divide among 12 paper-lined muffin cups. Bake in 375?F (190?C) oven until tops are firm to the touch, 16 to 18 minutes. Let cool in pan on rack for 5 minutes. Remove from pan to rack; let cool completely.

Nutritional Information Per muffin: about

cal 243 pro 4g total fat 11g sat. fat 1g
carb 36g dietary fibre 2g sugar 22g chol 17mg
sodium 164mg potassium 129mg

% RDI:

calcium 5 iron 9 vit A 1 vit C 2
folate 12
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