Ingredients for Apple Cranberry Walnut Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- Dark Brown Sugar
- ½ cup vegetable oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups peeled and diced apples
- 1 cup dried cranberries
- ½ cup chopped walnuts
- 1 cup granulated sugar
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How to Make Apple Cranberry Walnut Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and 1/2 teaspoon salt.
- In a separate bowl, whisk together 2 large eggs, 1 cup granulated sugar, 1/2 cup vegetable oil, 1/2 cup sour cream, and 1 teaspoon vanilla extract until smooth.
- Gently fold in 1 1/2 cups peeled and diced apples, 1 cup dried cranberries, and 1/2 cup chopped walnuts.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix.
- Fill each muffin liner about 2/3 full.
- Bake for 20-25 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. Serve warm with butter or cream cheese.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
58g
Fat
9g
Carbs
9g
