Wednesday, October 7, 2009

Apple Cider Cranberry Crunch Mmmuffins

Is it wrong to have passionate feelings about a muffin? Cause if it's wrong then I don't want to be right. Don't judge me! I whipped these babies up last night using a recipe from that I adapted quite heavily. The result- possibly the perfect muffin. My muffins are sweet and spicy and they made me smile. They are super soft yet just dense enough to hold together really well when you bite in. The base recipe for the batter is my new go to for all things muffin and sweet bread. Totally versatile and delicious too. I used apple cider, apples, and cranberries for mine but just about any fruit would do really well with this batter.
You could easily use bananas, blueberries or just about any other fruit that you have on hand. Just replace the cider with milk and the fruit with whatever your little heart desires!

The preparation is super simple and requires only 1 mixing bowl which I love. The fewer dishes to wash the better! Also, I hand mixed them so no need for a fancy mixer here. These muffins are sure to please for both skilled bakers and those who are baking challenged (like myself). Give them a shot and I assure you they will not disappoint.

PS. The scent that filled the air while these little gems were baking was intoxicating. It is an added bonus that will have you salivating way before you pop them in your mouth. Who needs Glade when you have eau de Cider Muffin!?

Makes 12 muffins


1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
½ tsp cinnamon
1 beaten egg
2 cup apple cider or apple juice reduced by ½ to yield 1c
1/4 cup cooking oil
¼ c dried cranberries
½ apple diced
1 tsp vanilla extract


1/3 cup packed brown sugar
3 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons cold butter
¼ c chopped pecans


FOR STREUSEL: Stir brown sugar, flour, pecans and cinnamon in small bowl. Cut in butter with a pastry blender. Set aside.
FOR MUFFINS: Lightly oil twelve 2 1/2-inch muffin cups or line with paper baking cups; set aside. In a medium mixing bowl stir together flour, granulated sugar, baking powder, cinnamon and salt. Make a well in the center. In a small mixing bowl combine egg, 1c. reduced apple cider, vanilla and oil; add all at once to flour mixture. Stir just till moistened. (The batter should be lumpy.). Fold in fruit.
Spoon batter into each prepared muffin cup. Sprinkle tops of muffins with streusel.
Bake in a preheated 400° F oven until golden brown, about 25 minutes. Remove muffins from pans; cool slightly on racks.



Table Talk said...

I am a huge fan of the crumb topping--apple picking this weekend ---will put some of them to use in these delicious sounding mufins!

Jessica said...

These muffins were SO good. I made a dozen and they were gone in about 3 days. Did I mention that its just my husband and I? haha. Have fun apple picking!