Ingredients for Apple Cranberry Crumble Muffins
- 2 1/2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 1/4 cups packed light brown sugar
- 1 cup milk
- 2 large eggs
- 1 cup unsalted butter
- 2 cups diced apples
- 1 cup fresh or frozen cranberries
- 1/4 cup rolled oats
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How to Make Apple Cranberry Crumble Muffins
- Preheat oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1/2 cup whole wheat flour, 2 teaspoons baking powder, 1 cup packed light brown sugar, and 1 teaspoon ground cinnamon.
- In a separate bowl, whisk together 1 cup milk, 1/2 cup melted unsalted butter, and 2 large eggs.
- Create a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold until just combined.
- Fold in 2 cups diced apples and 1 cup fresh or frozen cranberries.
- For the crumble topping: In a medium bowl, combine 1/2 cup all-purpose flour, 1/4 cup rolled oats, 1/4 cup packed light brown sugar, and 1/2 cup cold unsalted butter, cut into small pieces. Use your fingers to rub the butter into the flour mixture until it resembles coarse crumbs.
- Fill each muffin liner about 2/3 full with the muffin batter.
- Sprinkle 2 teaspoons of crumble topping over each muffin.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
54g
Fat
30g
Carbs
11g
