Whole Wheat Cranberry Apple Muffins

This is the key to this muffin recipe’s yumminess: Mix together the diced apples, dried cranberries and brown sugar and fold them into the batter just before filling up the muffin tin.

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Whole Wheat Cranberry Apple Muffins

Yield – 12 muffins

Preparation Time – 15 minutes

Cooking Time – 22 to 24 minutes


  • 2 eggs
  • 1/4 cup white sugar
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon vanilla
  • 1 cup milk
  • 2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 granny smith apples, peeled and diced
  • 1 cup dried cranberries
  • 1/2 cup packed brown sugar


  • Preheat oven to 350. Grease 12 regular size muffin tin wells. (Also makes 24 mini muffins.)
  • Add the eggs, white sugar, oil, milk, vanilla to a stand mixer or mixing bowl. Mix until smooth.
  • Add in the dry ingredients (minus the apples, cranberries and brown sugar.) and mix until batter is smooth.
  • In a smaller mixing bowl, toss the apples, cranberries and brown sugar. Fold into the muffin batter. Pour into the greased muffin tin, filling 3/4 full.
  • Bake in the preheated oven for 22 to 24 minutes for regular size, or 16 to 18 minutes for mini-muffins. Let cool on cooling rack before serving.
  • Serve warm with some butter!
  • To Freeze: Let cool completely before adding to a plastic freezer baggie or container.
  • To Thaw: Let sit on the counter for a bit, or reheat in the microwave on the defrost setting.

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  1. says

    Yes, I would include them. Question – why do so many people peel the apples for recipes? I usually just bake with them on and everything is fine, it also adds a bit of extra color when in a crisp. Just curious as to people’s reasoning behind this.

    • Sarah A says

      @Michelle, I’ve wondered the same thing, Michelle. I also don’t peel potatoes for oven fries, potato or veg soup, etc. Less work, more vitamins…

  2. Melissa says

    These look really good! I have two questions about modification of this recipe. Can it be made more as a bar, in a 9×13 pan? And if so, has anyone ever tried making this or something similar in a electric skillet instead of the oven? (My electric skillet is digital temp controlled- I’m trying to avoid heating up the whole house with the oven :)
    Sorry if this is the wrong place to ask.

  3. Erin D. says

    I would try the recipe out, but it is so hot here that I don’t dare turn the oven on. I think the recipe looks great for your breakfast section. I tried your whole wheat banana chocolate chip last week and LOVED them. I would love to try another whole wheat muffin recipe.

  4. Jennifer says

    Made these last night for breakfast this morning. Was happy that I’d found a “healthy” addition to our morning breakfast; however, I was disappointed with the muffins. They are very moist, but I think they need some spice, such as cinnamon, to add some taste. Would not recommend including them unless the recipe is revised a bit.

  5. liberty says

    i just tried this recipe and the muffins are lacking something, i know they are supposed to be healthy but i feel they are missing some fat for texture and taste. i added more vanilla than the recipe and the flavor really came through in baking, in a good way. i took them to work thinking it would be nice for a friday morning and everyone said they were bland.

  6. Jennifer says

    Could you substitute the milk with a different one such as soy or almond milk? My son just got diagnosed with an allergy to milk so I am trying to modify recipes…..thanks!

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