Apple Cranberry Muffins

Apple Cranberry Muffins deliver a moist crumb, bursts of tart dried cranberries, and a surprise pocket of creamy cheese in every bite. These bakery-worthy treats come together in just 35 minutes, making them ideal for brunch spreads, lunchboxes, or a cozy afternoon snack.

Apple Cranberry Muffins Ingredients:

• 250 g all-purpose flour (about 2 cups)
• 1 tablespoon baking powder
• ½ teaspoon fine sea salt
• 80 g light brown sugar (⅓ cup, packed)
• 2 large eggs, at room temperature
• 120 ml whole milk (½ cup)
• 60 ml neutral oil or melted unsalted butter (¼ cup)
• 1 teaspoon pure vanilla extract
• 1 large sweet apple, peeled, cored, and diced into 1 cm cubes
• 80 g dried cranberries (½ cup)
• 120 g Boursault cheese, cut into 12 even cubes
• 1 tablespoon coarse Demerara or turbinado sugar (optional topping)
• Flavor Swap: Substitute the apple with diced pear, peach, or fresh blueberries when in season.
• Cheese Variations: Use Brillat-Savarin or a mild goat cheese if Boursault is unavailable.

Apple Cranberry Muffins Instructions:

1. Preheat and Prepare: Set your oven to 190 °C / 375 °F. Position the rack in the center and line a standard 12-cup muffin tin with paper liners, or lightly grease each well with non-stick spray.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and light brown sugar. Break up any sugar lumps so the dry mixture looks uniform and aerated.
3. Blend Wet Ingredients: In a separate medium bowl, whisk the eggs until frothy, then pour in the milk, oil (or melted butter), and vanilla extract. Continue whisking until the mixture turns silky and fully combined.
4. Form the Batter: Make a well in the center of the dry ingredients. Pour the wet mixture into the well and gently fold with a rubber spatula. Stop as soon as you no longer see dry streaks; a few small lumps are perfect and prevent over-mixing.
5. Fold in Fruit: Add the diced apple and dried cranberries to the batter. Use broad, gentle strokes to distribute them evenly while keeping the batter airy.
6. Portion: Divide the batter among the 12 muffin cups, filling each about three-quarters full. A spring-loaded ice-cream scoop works well for even portions.
7. Add Cheese Centers: Press one cube of Boursault into the middle of each portion, nudging it down so it is covered by a thin layer of batter. This prevents the cheese from oozing out while baking.
8. Top for Crunch (Optional): Sprinkle a pinch of Demerara or turbinado sugar over each muffin to create a lightly caramelized crust.
9. Bake: Slide the tin into the preheated oven and bake for 18–20 minutes. The muffins are done when their tops are golden and a toothpick inserted beside the cheese pocket emerges clean.
10. Cool and Serve: Let the muffins rest in the tin for 5 minutes to set the crumb. Transfer them to a wire rack and cool for at least 10 minutes more before enjoying warm or at room temperature.

FAQ

Q: Can I freeze Apple Cranberry Muffins?
A: Absolutely. Once completely cool, wrap each muffin tightly in plastic wrap, place in a freezer bag, and freeze for up to 2 months. Thaw overnight in the refrigerator and warm in a 160 °C / 320 °F oven for 5–7 minutes to refresh.

Q: What’s the best substitute for Boursault cheese?
A: Try a similar triple-cream cheese like Brillat-Savarin for richness, or choose a mild goat cheese for a tangier flavor that still complements the apple and cranberries.

Q: How should I store leftover muffins?
A: Keep cooled muffins in an airtight container for up to 2 days at room temperature or 4 days refrigerated. Reheat briefly in a moderate oven to restore their just-baked texture.

Conclusion

Ready to elevate your brunch table? These Apple Cranberry Muffins balance sweet fruit and creamy cheese in every tender crumb. Enjoy them fresh, or make a double batch to keep on hand for busy mornings.

Visit more recipes
See all Breakfast recipes
You can also learn more about 1 teaspoon pure vanilla extract here: 1 teaspoon pure vanilla extract on www.healthline.com.