Apple Cranberry Carrot Muffins

Apple Cranberry Carrot Muffins

Apple Cranberry Carrot Muffins

Aren’t muffins just the most delicious thing ever invented?! Easy, quick, pop in your mouth instant food. YUM!

This recipe is from Old Farmer’s Almanac recipe book, along with their muffin tips, which are great.

Making Muffins

  • Stir the batter by hand; beating with an electric mixer will produce tough muffins
  • As a general rule, the thinner the batter, the lighter the muffins will be when baked
  • Buttermilk makes muffins moist. Whenever adding buttermilk to a recipe, add 1/2 tsp of baking soda per cup of buttermilk
  • Almost any muffins benefit from cinnamon sugar sprinkled on top before baking. Or make a crumb topping: In a food processor, combine 1 cup flour, 1 cup brown sugar, 1 cup granola or quick-cooking oats, 2 tsp ground cinnamon and 1/2 cup (1 stick) butter cut into small bits. Pulse until mixture forms fine crumbs. Spread on the tops
  • If, after portioning the batter, you end up with any empty cups in your muffin pan, put a little water in them to keep them from scorching in the over

These muffins are our favourite recipe, just the right amount of moisture, spice and ingredients that make them a perfect snack. They never last long enough to freeze them. Next time I’m making a double batch and hiding them in the freezer.


If you don’t have all of the ingredients exactly, no problem, you can easily swap out the cranberries for raisins. The walnuts can be swapped for any nuts you have on hand or you can omit them too.

You can also try shredded zucchini in place of the apples or carrots.

Please be sure to let me know if you are successful in any other combinations, I’d love to know.

Muffins as you like them

The recipe for the Apple Cranberry Carrot Muffins is below. However, here is a great guide for developing your very own muffins.

Use this basic recipe as a guide for inventing your own made-from-scratch muffins. Mix together the following ingredients, using your choice of the suggested alternatives, singly or in combination. Within the ranges given, vary the amounts of wet and dry ingredients to create the consistency you desire.

2 to 3 cups all-purpose flour (substitute up to 1 cup whole wheat flour, wheat bran, rolled oats, cornmeal or crushed dry cereal)

1/2 tsp salt

1/2 to 2/3 cup sweetener (white or brown sugar, honey, or maple syrup)

2 1/2 tsp baking powder

2 to 4 tablespoons oil or melted butter (increase to 1/2 cup for a more cake like consistency)

1 cup liquid (milk, cream, orange juice, or buttermilk) Note: If you use buttermilk, add 1/2 tsp baking soda per cup

1 egg slightly beaten

Optional Additions:

1/2 cup chopped nuts, chopped apple, mashed banana, canned pumpkin, applesauce, raisins, or other dried fruit

Preheat the oven to 400 F. Grease a standard 12 cup muffin pan or line with paper baking cups. Mix ingredients together. Fill the cups three-quarters full. Bake for 20 minutes, or until lightly browned and a toothpick inserted into the centre comes out clean. Makes 12 muffins.

Apple Cranberry Carrot Muffins
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr

These are our favourite muffins to have any time. They are full of wonderful ingredients, which you can change up a little if necessary, and just the perfect moisture and flavours! 

Course: Snack
Cuisine: Canadian
Servings: 12 muffins
Author: michelle
  • 2 cups peeled, cored shredded apples
  • 1 1/3 cup sugar
  • 1 cup chopped cranberries
  • 1 cup chopped walnuts
  • 2 1/2 cups all purpose flour
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 2 tsp ground coriander
  • 2 large eggs, beaten
  • 1/2 cup safflower oil
  1. Preheat oven to 375 F

  2. Grease a 12 cup muffin pan or line with paper baking cups

  3. In a large bowl, thoroughly mix the apples and sugar. Stir in the cranberries, carrots , and nuts.

  4. In a medium bowl, combine the dry ingredients; flour, baking powder, baking soda, salt, cinnamon and coriander. Add to the the apple mixture.

  5. Stir in the eggs and oil, and mix gently but thoroughly.

  6. Divide the batter evenly among the cups and bake for 25 to 30 minutes. Cool for 5 minutes in the pan before removing the muffins to cool on a wire rack.

  7. Store in an airtight container on the counter 2-3 days, in the fridge for a week. Great to freeze also.


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.