Apple Cranberry Carrot Muffins

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
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.