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.