Cranberry Applesauce Muffins
Bursting with vibrant seasonal flavors, these Cranberry Applesauce Muffins are the perfect balance of sweet and tart, making them an irresistible treat for breakfast or as an on-the-go snack. Made with wholesome unsweetened applesauce, fresh or frozen cranberries, and a hint of warm cinnamon, these muffins are delightfully moist and naturally flavorful. The addition of optional chopped walnuts adds a satisfying crunch, while the quick and simple prep time makes these muffins a breeze to whip up. Perfect for fall or winter baking, these muffins are a wonderful way to showcase fresh cranberries. Plus, they’re freezer-friendly, so you can enjoy their cozy flavors anytime you crave them!
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Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.25 teaspoon salt
- 1 cup unsweetened applesauce
- 0.75 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, roughly chopped
- 0.5 cup chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick cooking spray.
Step 2
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt. Set this dry mixture aside.
Step 3
In a large mixing bowl, combine the unsweetened applesauce, granulated sugar, vegetable oil, eggs, and vanilla extract. Whisk until the mixture is smooth and well combined.
Step 4
Gradually add the dry ingredients into the wet ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix.
Step 5
Fold in the chopped cranberries and, if using, walnuts. Distribute them evenly throughout the batter.
Step 6
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Step 7
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8
Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely.
Step 9
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
| Serving size | (1128.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3106.8 |
| Total Fat 157.4g | 0% |
| Saturated Fat 22.3g | 0% |
| Polyunsaturated Fat 67.2g | |
| Cholesterol 372mg | 0% |
| Sodium 2271.0mg | 0% |
| Total Carbohydrate 403.1g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 184.7g | |
| Protein 48.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 194.1mg | 0% |
| Iron 16.4mg | 0% |
| Potassium 1012.4mg | 0% |
Source of Calories