Enjoy apple season flavors any time of the year with these lunchbox-worthy muffins chock-full of old-fashioned oats and dried cranberries.
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 and 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup peeled and shredded apple moisture squeezed out
- 1/2 cup craisins (dried cranberries)
- 1/3 cup old-fashioned oats
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1/2 teaspoon pure vanilla extract
- 1 large egg
- Course: Dessert
- Preheat oven to 400 degrees F.
- Grease 12-cup muffin pan or line with paper liners. Set aside.
- In a large mixing bowl, whisk together the dry ingredients (flour, sugar, baking powder, baking soda, salt, cinnamon). Add apple, oats and craisins, and stir well.
- In a medium mixing bowl, whisk together buttermilk, oil, egg and vanilla. Add wet ingredients to dry ingredients and stir until combined.
- Fill muffins cups in pan, dividing batter evenly. Place additional oats and craisins on tops, if
- Bake muffins at 400 degrees F for 5 minutes, then without opening the oven, lower the
temperature to 375 degrees F and bake for 12 to 14 minutes more. Check the muffins with a
toothpick or a dry spaghetti noodle to see if done baking. If the muffins are too pale on top, add
two more minutes of baking. They should have golden brown edges and golden tops.
- Cool for 10 minutes in the pan, then remove onto a cooling rack, plate or cutting board.
Tip: Place shredded apple on a paper towel and squeeze the moisture out.
Recipe developed by Anna, creator, writer and photographer behind the Crunchy Creamy Sweet blog. She shares family-friendly dessert and all things baking recipes with a sprinkle of savory dishes. As a fan of baking from scratch, she loves to inspire others to get in the kitchen and create simple yet delicious treats that everyone loves.
She lives with her Husband and three children in Kansas.