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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.

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.