Best 13 Apple Cranberry Walnut Muffins Recipes

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Indulge in the delightful symphony of flavors with our exquisite Apple Cranberry Walnut Muffins, a culinary masterpiece that tantalizes taste buds with every bite. These muffins are a harmonious blend of sweet, tart, and nutty flavors, perfectly complemented by a moist and fluffy texture. Whether you're craving a wholesome breakfast to kick-start your day or a delectable afternoon treat, these muffins deliver a burst of energy and satisfaction. With a preparation time of just 15 minutes and a baking time of 25 minutes, they're incredibly easy to make, making them a perfect choice for busy individuals and baking enthusiasts alike.

In addition to our classic Apple Cranberry Walnut Muffins, we have curated a collection of equally enticing muffin recipes to cater to diverse preferences. From the indulgent Chocolate Chip Muffins, bursting with rich chocolatey goodness, to the wholesome Blueberry Muffins, packed with juicy blueberries and bursting with natural sweetness, we have something for every muffin lover.

If you're looking for a gluten-free alternative, our Gluten-Free Banana Nut Muffins offer a delectable combination of sweet bananas and crunchy walnuts, all wrapped in a moist and fluffy gluten-free batter. And for those who prefer a vegan treat, our Vegan Pumpkin Muffins are a delightful indulgence, combining the warm flavors of pumpkin with a moist and satisfying vegan batter.

We've also included a recipe for Zucchini Muffins with Cream Cheese Filling, a unique and savory muffin that combines the delicate flavors of zucchini with a creamy and tangy cream cheese filling. And for a muffin that's bursting with citrusy goodness, our Orange Cranberry Muffins are a delightful choice, featuring a vibrant orange flavor complemented by sweet cranberries.

No matter which recipe you choose, you're guaranteed a muffin that's not only delicious but also easy to make. With step-by-step instructions and a detailed ingredient list for each recipe, you'll be able to whip up these muffins with ease. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey with our Apple Cranberry Walnut Muffins and our collection of equally tempting muffin recipes.

Let's cook with our recipes!

CRANBERRY APPLE MUFFINS



Cranberry Apple Muffins image

It's sometimes difficult to get our daughter to eat healthy foods, but she gobbles up these fruit-filled muffins. Although these are a "must" around the holidays, I keep cranberries in the freezer so I can whip up a batch any time of year. -Esther Bowers, Westland, Michigan

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 13

2 cups shredded peeled apples
1-1/3 cups sugar
1 cup chopped fresh or frozen cranberries, thawed
1 cup shredded carrots
1 cup chopped nuts
2 large eggs, room temperature, lightly beaten
1/2 cup vegetable oil
2-1/2 cups all-purpose flour
3 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground coriander, optional
1/2 teaspoon salt

Steps:

  • In a bowl, combine apples and sugar; let stand for 10 minutes. Add cranberries, carrots, nuts, eggs and oil; mix well. Combine the flour, baking powder, baking soda, cinnamon, coriander if desired and salt; stir into apple mixture just until moistened. Fill paper-lined muffin cups two-thirds full., Bake at 375° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

Nutrition Facts :

APPLE CRANBERRY OATMEAL MUFFINS



Apple Cranberry Oatmeal Muffins image

Apple Cranberry Oatmeal Muffins are the perfect hearty, fall muffin to enjoy on a cold morning.

Provided by Katie

Categories     Breakfast and Brunch

Time 40m

Number Of Ingredients 14

4 cups flour
1 cup quick oats
1 1/4 cup organic cane sugar
3 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
4 teaspoons cinnamon
1/2 teaspoon allspice
1/4 teaspoon cardamom
4 eggs
2 cups buttermilk
2 sticks (1 cup) butter, melted and cooled
4 large green apples, grated
8 ounces chopped fresh cranberries

Steps:

  • Grease three standard 12 cup muffin tins. Set aside. Preheat oven to 400 degrees F. Place oven rack in the center position.
  • In a large bowl, combine flour, quick oats, sugar, baking powder, baking soda, salt, cinnamon, allspice, and cardamom. Whisk until well sifted. Set aside.
  • In another bowl, whisk the 4 eggs. Add the buttermilk, melted butter, and grated apples. Stir until combined.
  • Make a well in the center of the dry ingredients. Add the buttermilk mixture to the well and stir until moistened. Do not beat. Batter will be very thick. Once moistened, gently fold in the chopped cranberries.
  • Divide the batter between the 36 prepared muffin cups. Cups should be 2/3 to 3/4 of the way full. If you aren't able to get a full 3 dozen out of the batter, don't worry. Just fill the empty cups halfway with water.
  • Bake at 400 degrees F for 15 - 25 minutes (rotating half way through), or until done and golden on top.
  • Let muffins cool for 5 minutes in their tins before removing to cook on a wire rack.

Nutrition Facts : Calories 115 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 21 milligrams cholesterol, Fat 1 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 209 milligrams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

APPLE WALNUT CRANBERRY MUFFINS



Apple Walnut Cranberry Muffins image

Provided by Donna

Number Of Ingredients 18

¼ cup light brown sugar
3 Tablespoons all-purpose flour
¾ teaspoon ground cinnamon
¼ teaspoon nutmeg
2 Tablespoons butter, cubed and soft
½ cup butter (1 stick), room temperature
1¼ cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 large eggs
1¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
½ cup milk
1½ cups peeled, chopped ¼" apples
⅔ cup dried cranberries
⅔ cup chopped walnuts

Steps:

  • Preheat oven to 350°. Line a 12 count muffin tin (or more) with paper liners. Alternatively, you can grease the tin well.
  • In a small bowl, stir together the dry ingredients for the streusel. Rub in the streusel's butter with a fork or your fingers until it's evenly distributed. Set aside while you mix the muffins.
  • Using a mixer, cream the butter and sugar on medium speed until light and fluffy, approximately 3-4 minutes. Add in the vanilla extract, salt and eggs and mix until well combined.
  • In a medium bowl, stir together the flour, baking powder, cinnamon and cloves. Add to the mixer alternately with the milk until they're just incorporated. Do not overmix or your muffins will be tough.
  • All at once, toss in the apples, walnuts and cranberries and fold them in by hand.
  • Portion out the batter into the prepared tin, filling the cups 2/3 full. Sprinkle each with streusel topping. Depending on the size of your tin, there may be more than 12.
  • Bake 15-20 minutes until a toothpick tests clean. Cool in the tin for 5 minutes, then gently turn the muffins out of the tin.
  • Enjoy them warm or at room temperature. Store in an airtight container for several days.

APPLE CRANBERRY MUFFINS



Apple Cranberry Muffins image

"I often make several different kinds of breads to give as gifts to family and friends on special occasions," writes Maureen Collop of Bothell, Washington. "These fruity, crumb-topped muffins are a favorite."

Provided by Taste of Home

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 19

2 cups all-purpose flour
3/4 cup sugar
2-1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
2 large eggs
1-1/2 cups reduced-fat sour cream
1/4 cup butter, melted
1 teaspoon vanilla extract
1 cup chopped peeled tart apple
1 cup dried cranberries
TOPPING:
1/4 cup packed brown sugar
3 tablespoons all-purpose flour
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the first nine ingredients. In another bowl, whisk the eggs, sour cream, butter and vanilla. Stir into dry ingredients just until moistened. Fold in apple and cranberries., Coat muffin cups with cooking spray or use paper liners; fill two-thirds full with batter. For topping, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. , Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.,

Nutrition Facts : Calories 192 calories, Fat 6g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 199mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.

HEALTHY CRANBERRY WALNUT MUFFINS



Healthy Cranberry Walnut Muffins image

We love these, especially in the fall! Though they're good anytime -- I usually throw a few bags of fresh cranberries in the freezer during the fall, so we can enjoy them year-round. Warning, this makes a large batch of muffins, usually about 18 for me, so make sure you have enough muffin tins on hand.

Provided by Paramela

Categories     Quick Breads

Time 55m

Yield 18 muffins

Number Of Ingredients 12

3 cups rolled oats
3/4 cup flour
4 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups cranberries, chopped
1/2 cup walnuts, chopped
1 cup plain yogurt (I use fat-free)
1/2 cup applesauce (I use the no sugar added type)
1/2 cup brown sugar
2 eggs
1 teaspoon cinnamon
1/2 teaspoon vanilla

Steps:

  • Preheat the oven to 350°.
  • Mix the first six ingredients in a large mixing bowl.
  • Then mix the last six ingredients in a separate, smaller mixing bowl.
  • Add the wet ingredients to the dry and stir just until it's all moistened.
  • Grease muffin pans or insert liners.
  • Place a large spoonful of the mix in each muffin cup -- these don't rise very much, so I usually fill them about 3/4 to almost completely full.
  • Bake at 350° for about 35 minutes.

Nutrition Facts : Calories 141.3, Fat 4, SaturatedFat 0.8, Cholesterol 22.4, Sodium 164.3, Carbohydrate 23, Fiber 2.3, Sugar 7.2, Protein 4

CRANBERRY WALNUT APPLE MUFFINS



Cranberry Walnut Apple Muffins image

Ever since a friend shared this recipe with me, it's been a Thanksgiving and Christmas morning treat! Actually they're so good and easy they are great any time of the year and any time of the day.

Provided by Denise in da Kitchen

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

2 cups cored peeled chopped apples
3/4 cup sugar
2 tablespoons oil
1 egg
1 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 cup cranberries
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees.
  • Grease a muffin pan.
  • Combine apples, sugar and oil in a medium mixing bowl.
  • Add egg and mix well.
  • Combine dry ingredients in a separate mixing bowl.
  • Add to apple mixture, mixing just until dry ingredients are moist.
  • Stir in cranberries and walnuts (Batter will be dry).
  • Spoon into the muffin cups and spread batter evenly.
  • Bake for 25 to 30 minutes or until a toothpick inserted into the center of the muffins comes out clean.

Nutrition Facts : Calories 178.3, Fat 6.1, SaturatedFat 0.8, Cholesterol 17.6, Sodium 164, Carbohydrate 29.1, Fiber 1.7, Sugar 15.2, Protein 3

APPLE CRANBERRY MUFFINS



Apple Cranberry Muffins image

These muffins are part of our Thanksgiving tradition. Since we have many dishes for this holiday, I often make these muffins in mini-muffin pans and bake them only half as long.

Provided by Donna Matthews

Categories     Quick Breads

Time 35m

Yield 12 reg. muffins, 12 serving(s)

Number Of Ingredients 12

1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
2 eggs
3/4 cup brown sugar, packed
1/4 cup vegetable oil
1/4 cup sour cream
1 teaspoon vanilla
3/4 cup unpeeled apple, diced
3/4 cup cranberries
1/2 cup walnuts, chopped (optional)

Steps:

  • In a large bowl, mix flour, baking soda, cinnamon and salt together.
  • In a medium size bowl, whisk eggs, sugar, oil, sour cream and vanilla until smooth.
  • Stir apple, cranberries, and walnuts into wet mixture.
  • Fold wet mixture into dry ingredients.
  • I use an ice cream scoop to measure batter into greased muffin cups .
  • Bake at 350 degrees for 20 to 25 minutes.

Nutrition Facts : Calories 178.9, Fat 6.5, SaturatedFat 1.4, Cholesterol 33.5, Sodium 173.4, Carbohydrate 27.7, Fiber 1, Sugar 14.7, Protein 2.8

CRANBERRY APPLE BREAKFAST MUFFINS



Cranberry Apple Breakfast Muffins image

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.

Provided by pitterpat7

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 40m

Yield 12

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 154.2 calories, Carbohydrate 23.6 g, Cholesterol 31 mg, Fat 5.5 g, Fiber 1.2 g, Protein 2.8 g, SaturatedFat 1 g, Sodium 168.2 mg, Sugar 10.5 g

CRANBERRY APPLESAUCE MUFFINS



Cranberry Applesauce Muffins image

I start making these in November and don't stop till Spring! They are a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!

Provided by MISS ALIX

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 10

1 cup unsweetened applesauce
⅓ cup vegetable oil
1 eggs, beaten
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup fresh or frozen cranberries, chopped
½ cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.
  • In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

Nutrition Facts : Calories 212.1 calories, Carbohydrate 28.5 g, Cholesterol 15.5 mg, Fat 9.9 g, Fiber 1.8 g, Protein 3.2 g, SaturatedFat 1.4 g, Sodium 208.6 mg, Sugar 11 g

JUMBO FLUFFY WALNUT APPLE MUFFINS



Jumbo Fluffy Walnut Apple Muffins image

A large fluffy muffin with a sweet buttery topping. My jumbo muffin tins hold 1 cup per muffin, so this is scaled for my tins.

Provided by Jen Graham

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Apple Muffin Recipes

Time 45m

Yield 6

Number Of Ingredients 15

½ cup butter
1 ¼ cups white sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 eggs
1 ¾ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon ground cinnamon
½ cup milk
2 cups peeled, cored and sliced apples
½ cup walnuts
¼ cup white sugar
½ teaspoon ground cinnamon
3 tablespoons all-purpose flour
2 tablespoons butter, cubed

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers.
  • In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble.
  • To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas.
  • Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.

Nutrition Facts : Calories 634.7 calories, Carbohydrate 89.7 g, Cholesterol 114.5 mg, Fat 28.2 g, Fiber 3 g, Protein 8.8 g, SaturatedFat 13.6 g, Sodium 483.1 mg, Sugar 55.8 g

APPLE WALNUT MUFFINS



Apple Walnut Muffins image

"A friend in New York gave me the recipe for these delightful muffins," Margaret McNeil notes from Germantown, Tennessee. "They stay moist for days...if you have any left!"

Provided by Taste of Home

Time 35m

Yield 6 muffins.

Number Of Ingredients 12

1 cup chopped peeled tart apple
1/2 cup sugar
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg
1/3 cup 2% milk
3 tablespoons canola oil
1 teaspoon vanilla extract
3 tablespoons chopped walnuts
3 tablespoons raisins

Steps:

  • In a small bowl, combine the apple and sugar; set aside. Combine the flour, baking powder, cinnamon and salt. In another bowl, whisk the egg, milk, oil and vanilla; stir into dry ingredients just until moistened. Fold in the apple mixture, walnuts and raisins. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. , Bake at 375° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Nutrition Facts : Calories 272 calories, Fat 11g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 184mg sodium, Carbohydrate 40g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.

CRAN-APPLE MUFFINS



Cran-Apple Muffins image

I like to pile a fresh batch of these muffins on a plate when friends drop in for coffee. Even my grandkids enjoy the cranberry and apple flavor combination. -Millie Westland, Hayward, Minnesota

Provided by Taste of Home

Time 40m

Yield 1 dozen.

Number Of Ingredients 14

1/2 cup whole-berry cranberry sauce
1/2 teaspoon grated orange zest
1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg, room temperature
1/3 cup 2% milk
1/3 cup canola oil
1 cup shredded peeled tart apple
1/2 cup confectioners' sugar
1 tablespoon orange juice

Steps:

  • In a small bowl, combine cranberry sauce and orange zest; set aside., In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder and salt. Beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in apple., Fill greased or paper-lined muffin cups half full. Make a well in the center of each muffin; fill with about 2 teaspoons of reserved cranberry mixture. , Bake at 375° until a toothpick inserted in muffin comes out clean, 18-20 minutes. Cool for 5 minutes before removing from pan to a wire rack. Combine confectioners' sugar and orange juice; drizzle over warm muffins.

Nutrition Facts : Calories 195 calories, Fat 7g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 122mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY NUT MUFFINS



Cranberry Nut Muffins image

These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite! -Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Time 35m

Yield 1 dozen.

Number Of Ingredients 8

2 cups all-purpose flour
3/4 cup packed brown sugar
2 teaspoons baking powder
2 large eggs
2/3 cup orange juice
1/3 cup vegetable oil
1 cup cranberries, coarsely chopped
1 cup chopped pecans

Steps:

  • preheat oven to 375°. In a large bowl, combine flour, brown sugar and baking powder. In another bowl, beat eggs. Add orange juice and oil; stir into the dry ingredients just until moistened (batter will be lumpy). Fold in cranberries and pecans. Spoon into 12 greased or paper-lined muffin cups (cups will be almost full). Bake until golden brown, 20 minutes. Remove from pan to cool on a wire rack.

Nutrition Facts : Calories 272 calories, Fat 14g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 83mg sodium, Carbohydrate 33g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.

Tips:

  • Use fresh, ripe apples and cranberries for the best flavor. If your apples are tart, you may want to add a little more sugar to the batter.
  • Chopped walnuts add a nice crunch to these muffins, but you can substitute another type of nut, such as pecans or almonds, if you prefer.
  • Be sure to not overmix the batter. Overmixing can make the muffins tough.
  • Fill the muffin cups about 2/3 full. If you fill them too full, the muffins will be likely to overflow in the oven.
  • Bake the muffins until a toothpick inserted into the center comes out clean. The toothpick should have just a few moist crumbs attached.
  • Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

Apple cranberry walnut muffins are a delicious and easy-to-make breakfast or snack. They are perfect for fall baking and for using up leftover apples and cranberries. These muffins are also a great way to get your kids to eat more fruit. With their moist texture, sweet and tart flavor, and crunchy walnuts, these muffins are sure to be a hit with everyone who tries them.

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