You may have noticed that, the last few weeks, I’ve been on a total fall kick. But fall food isn’t limited to pumpkin! So this week, I decided to spotlight two other quintessential fall flavours, cranberry and apple spice.
These muffins came out beautifully soft and fluffy, with a nice dome top, and I love the balance of tart and sweet. I used a combination of applesauce and apple juice so that there was lots of apple flavour and it wouldn’t get overshadowed by the cranberries.
It may seem like a lot of batter, but for big, full muffins like mine, be sure to fill your muffin tins full up. Also, I sprinkled a little coarse sugar over the tops, which gave them a crisp texture and a little sparkle. The crispness, however, lasts just the one day, so it’s totally optional if you want to add it to yours. But I highly recommend it, if you’re serving them fresh for a brunch or tea.
What’s your favourite fall flavour?
I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram so I can see your version.
Cranberry Apple Spice Muffins
Recipe Type: breakfast / snack
Makes: 12 muffins
- 3 cups All-Purpose Flour
- 1 cup Granulated Sugar
- 4 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 1/4 tsp Ground Ginger
- 1/4 tsp Ground Nutmeg
- 1/4 tsp Salt
- 1/2 cup Plain Non-Dairy Milk (I used unsweetened almond)
- 1/2 cup Unsweetened Apple Juice
- 1/2 cup Unsweetened Applesauce
- 1/2 cup Grapeseed Oil (or other neutral oil)
- 1 tsp Vanilla Extract
- 1 1/2 cups Cranberries, finely chopped*
- 2-3 tsp Coarse Sugar (optional topping)
Preheat oven to 400°F and line muffin tin with paper liners.
Whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
Combine the milk, apple juice, applesauce, oil, and vanilla. Whisk together until smooth.
Make a well in the centre of your flour mixture and pour in the liquid. Stir until just combined (it may still be lumpy, but there should be no patches of dry flour). Fold in the cranberries.
Evenly divide the batter among the prepared muffin tins. If using, sprinkle coarse sugar over each muffin.
Bake for 22 – 24 minutes, until an inserted toothpick comes out clean. Check early so to avoid overbaking.
Allow to cool in pan for 5 minutes before transferring to a cooling rack.
Store in an air tight container for upto 5 days.
*Use fresh or frozen cranberries. If using frozen, thaw first.
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