Cranberry-Apple Granola Muffins

 

It is like grabbing an apple pie to go with dried cranberries, cinnamon granola, and Pink Lady apples.

1 1/2 cups (about 6 3/8 oz.) all-purpose flour

1/2 cup sweetened dried cranberries

1 1/2 teaspoons baking powder

1 1/2 teaspoons apple pie spice

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup cinnamon granola (such as Nature Valley), divided

3/4 cup unsweetened applesauce

1/2 cup packed light brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

12 (5-inch) parchment paper squares

1 large Pink Lady apple (about 8 oz.), cut into 1/2-inch pieces

1. Preheat oven to 375ºF. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and 3/4 cup of the granola in a large bowl. Whisk together applesauce, brown sugar, butter, eggs, and vanilla in a medium bowl. Add applesauce mixture to flour mixture, stirring until just combined.

2. Fit 1 parchment square into each of the lightly greased cups of a 12-cup muffin pan, pressing folds into paper as needed. Divide muffin batter evenly among prepared muffin cups in pan. 

Lightly press apple pieces into tops of batter, and sprinkle with remaining 1/4 cup granola.

 Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 27 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). 

Drizzle with Sticky Maple-Caramel Sauce before serving, if desired.

Southern Living

SEPTEMBER 2016

Cranberry-Apple Granola Muffins

October 13, 2025

Pumpkin Pecan Muffins

 

It's pumpking time! 

These hearty jumbo muffins have pumpkin pie spice flavors and a crumbly nut topping. Serve with a hot cup of coffee or an ice-cold glass of milk.

2-1/2 cups all-purpose flour

1/2 cup sugar

1/4 cup packed brown sugar

2 teaspoons pumpkin pie spice

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 large eggs, room temperature

1 cup canned pumpkin

1/2 cup buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract

1/2 cup chopped pecans

topping:

1/3 cup packed brown sugar

1/3 cup finely chopped pecans

1/4 cup all-purpose flour

1/4 cup cold butter, cubed

In a large bowl, combine the first 7 ingredients. In another bowl, combine the eggs, pumpkin, buttermilk, oil, and vanilla. Stir into dry ingredients just until moistened. Fold in pecans. Fill 6 greased or paper-lined jumbo muffin cups three-fourths full.

In a small bowl, combine the brown sugar, pecans, and flour, then cut in the butter until the mixture is crumbly. Sprinkle over batter.

Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.

Recipe by Taste of Home 

Pumpkin Pecan Muffins

September 28, 2025

Cranberry-Apple Granola Muffins

 

It is like grabbing an apple pie with baked-in dried cranberries, cinnamon granola, and Pink Lady apples.

1 1/2 cups (about 6 3/8 oz.) all-purpose flour

1/2 cup sweetened dried cranberries

1 1/2 teaspoons baking powder

1 1/2 teaspoons apple pie spice

1 teaspoon kosher salt

1/2 teaspoon baking soda

1 cup cinnamon granola (such as Nature Valley), divided

3/4 cup unsweetened applesauce

1/2 cup packed light brown sugar

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

12 (5-inch) parchment paper squares

1 large Pink Lady apple (about 8 oz.), cut into 1/2-inch pieces

1. Preheat oven to 375ºF. Stir together flour, cranberries, baking powder, apple pie spice, salt, baking soda, and 3/4 cup of the granola in a large bowl. Whisk together applesauce, brown sugar, butter, eggs, and vanilla in a medium bowl. Add applesauce mixture to flour mixture, stirring until just combined.

2. Fit 1 parchment square into each of the lightly greased cups of a 12-cup muffin pan, pressing folds into paper as needed. Divide muffin batter evenly among prepared muffin cups in pan. 

Lightly press apple pieces into tops of batter, and sprinkle with remaining 1/4 cup granola.

 Bake in preheated oven until a wooden pick inserted in center comes out clean, 22 to 27 minutes. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). 

Drizzle with Sticky Maple-Caramel Sauce before serving, if desired.

Southern Living

SEPTEMBER 2016

Cranberry-Apple Granola Muffins

November 7, 2024