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Apple-cranberry muffins

Apple-cranberry muffins

7
Points®
Total Time
57 min
Prep
10 min
Cook
22 min
Serves
12
Difficulty
Easy
These fun, delicious, gorgeous-looking muffins are a sweet treat to make when the fall rolls around and apples are in season. This recipe is lightened by using two types of flour (all-purpose and whole-wheat), plus fat-free Greek yogurt and skim milk. The combination of walnuts, cranberries, ground cinnamon, and fresh apples truly evokes the fall season. Still, you can use whatever nuts and berries you have on hand; feel free to experiment with your favorites. Keep in mind that 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.

Ingredients

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), whole, 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)

Sugar

½ cup(s), granulated

Egg

1 large egg(s)

Vanilla extract

1 tsp

Apple

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

Cooking spray

12 spray(s)

Instructions

  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

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