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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

Prep Time15 mins
Cook Time22 mins
Servings: 12 persons


  • 2 eggs
  • 1/4 cup white sugar
  • 1/4 cup canola or vegetable oil
  • 1 teaspoon vanilla (or use homemade vanilla extract!)
  • 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.