Cran-Apple Muffins

“The shredded apple keeps these muffins nice and moist and the cranberry-orange filling gives them a nice little zing!” – April Ferre

Cran-Apple Muffins

Course: Muffins


  • 1/2 Cup Whole Berry Cranberry Sauce
  • 1/2 Teaspoon Grated Orange Zest
  • 1 1/2 Cup Flour
  • 1/2 Cup Sugar
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Salt
  • 1 Egg
  • 1/3 Cup Milk
  • 1/3 Cup Canola Oil
  • 1 Cup Shredded Tart Apple


  • In a small bowl, combine cranberry sauce and orange zest; set aside.
  • In a large bowl, combine the flour, sugar, cinnamon, baking soda, baking powder, and salt. Beat the egg, milk and oil; stir into dry ingredients just until moistened. Fold in apple.
  • Fill greased or paper-lined muffin cups half full. Make a well in the center of each muffin; fill with about 2 teaspoons of reserved cranberry mixture.
  • Bake at 375 degrees for 18 to 20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

2018 Recipe – April Ferre – from