Apple-Cranberry Muffins

Smartpoints value per serving
Total Time
57 min
10 min
22 min


all-purpose flour

2 Tbsp

packed light brown sugar

2 Tbsp

unsalted butter

1 Tbsp, cut into small pieces

chopped walnuts

2 Tbsp, toasted

fresh cranberries

¾ cup(s), or frozen

all-purpose flour

1 cup(s)

whole wheat flour

1 cup(s)

baking powder

2 tsp

baking soda

½ tsp

ground cinnamon

¾ tsp

table salt

¼ tsp

plain fat free Greek yogurt

¾ cup(s)

fat free skim milk

½ cup(s)

canola oil

¼ cup(s)


½ cup(s), granulated


1 large

vanilla extract

1 tsp

fresh apple(s)

1 small, peeled, cored and finely chopped (about 1/2 cup)

cooking spray

12 spray(s)


  1. Preheat oven to 375°F. Line 12-cup muffin pan with paper liners; spray liners with nonstick spray.
  2. To make streusel, stir together 2 tablespoons all-purpose flour and brown sugar in small bowl. Add butter and use fingers to blend butter into flour until mixture resembles coarse crumbs. Stir in walnuts. Set aside.
  3. To make muffins, put cranberries into food processor and pulse until coarsely chopped, 3–4 times. Set aside.
  4. Whisk together 1 cup all-purpose flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt in large bowl. Whisk together yogurt, milk, oil, sugar, egg, and vanilla in medium bowl.
  5. Add yogurt mixture, cranberries, and apple to flour mixture and stir just until moistened. Divide batter evenly among prepared muffin cups. Sprinkle evenly with streusel.
  6. Bake until toothpick inserted into center of muffins comes out clean, about 22 minutes. Cool in pan on wire rack 10 minutes. Remove muffins from pan and cool completely on rack.
  7. Per serving: 1 muffin


Coarsely chopping the cranberries in a food processor gives the muffins a pretty red-flecked appearance and ensures that you get a burst of tart cranberry flavor in every bite.

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