My grandma and her husband came to visit the other day. They deserved a special breakfast, so I made them some muffins. I think usually they eat donuts. Muffins aren't much healthier, though.
I wanted to make something different, but not too weird. I didn't want to scare Granny. I developed this recipe for Apple Cinnamon Cranberry Muffins. They're loaded with apples and cranberries, flavored with orange zest and cinnamon, and topped with a crunchy sugar and pecans.
I really like them.....and grandma's husband ate two of them. Also, my dad said they were one of the best muffins he's had. That's a real compliment.
Apple Cinnamon Cranberry Muffins (Recipe by Emily)
Printable Recipe
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup whole milk
1 large egg
1 teaspoon finely grated orange zest
1 cup coarely chopped peeled apple, coated with 1 heaping teaspoon of flour
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
3 tablespoons turbinado sugar (sugar in the raw)
Preheat oven to 375 degrees F. Line 6 Texas-sized muffin cups with paper liners or line a standard 12 cup muffin pan.
In a medium-sized bowl, sift together flour, baking powder, salt, and cinnamon. Stir in granulated sugar.
In a large bowl, whisk together butter, milk, egg, and orange zest, until well combined. Add the flour mixture to the liquid ingredients, and stir until just combined. Gently stir in apples and cranberries.
Spoon batter into prepared muffin cups. Divide the pecans evenly between each muffin cup, and sprinkle on top, followed by the turbinado sugar.
Bake at 375 degrees F, for 20-25 minutes, or until a toothpick inserted into the muffins comes out with a few moist crumbs attached. (This really depends on what muffin size you're going for) (I think mine were done at about 28 minutes)
Cool muffins in pan for a few minutes, then transfer to a wire rack, to cool completely.
Yield: 6 big muffins, 12 small
Printable Recipe
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2/3 cup granulated sugar
1/2 cup unsalted butter, melted
1 cup whole milk
1 large egg
1 teaspoon finely grated orange zest
1 cup coarely chopped peeled apple, coated with 1 heaping teaspoon of flour
1/2 cup sweetened dried cranberries
1/2 cup finely chopped pecans, toasted
3 tablespoons turbinado sugar (sugar in the raw)
Preheat oven to 375 degrees F. Line 6 Texas-sized muffin cups with paper liners or line a standard 12 cup muffin pan.
In a medium-sized bowl, sift together flour, baking powder, salt, and cinnamon. Stir in granulated sugar.
In a large bowl, whisk together butter, milk, egg, and orange zest, until well combined. Add the flour mixture to the liquid ingredients, and stir until just combined. Gently stir in apples and cranberries.
Spoon batter into prepared muffin cups. Divide the pecans evenly between each muffin cup, and sprinkle on top, followed by the turbinado sugar.
Bake at 375 degrees F, for 20-25 minutes, or until a toothpick inserted into the muffins comes out with a few moist crumbs attached. (This really depends on what muffin size you're going for) (I think mine were done at about 28 minutes)
Cool muffins in pan for a few minutes, then transfer to a wire rack, to cool completely.
Yield: 6 big muffins, 12 small
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