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Apple Cranberry Pecan Muffins

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I hope your first week of fall is off to a great start!  While most fall baking tends to be on the absolutely delicious, but not so healthy for you side, I decided to make some muffins that you can feel good about.  These muffins still have a warm, fall flavor, but they are on the light side and are a great start to the day. Whole wheat flour, fresh apples, cranberries and pecans make for a wonderful texture in these fall inspired muffins.   They are a perfect breakfast for those mornings that your children are so warm and cozy in their beds that they just don’t want to get up and there’s not a lot of time for breakfast.   I have come to realize that even though I plan out our mornings , sometimes there are just going to be those days where it’s a mad dash to get out the door.  I think that’s why I like to bake so many muffins ahead of time.  I like to be prepared for days like that.  However, these aren’t only for breakfast.  Pack these muffins along as a snack or even as a light lunch paired with some Greek yogurt.  If you decide to make a double batch of these and freeze some for later, they also make a great early Thanksgiving breakfast before you get busy with that turkey!

 

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Apple Cranberry Pecan Muffins

Ingredients

  • 1 1/4 cup whole wheat flour
  • 1 1/4 cup all purpose flour
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • 3/4 cup brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. salt
  • 1 1/2 cups buttermilk
  • 2 eggs
  • 1 1/2 tsp. vanilla
  • 1/4 cup unsalted butter, melted and cooled
  • 1 1/2 cups peeled, chopped apple (Cortland, McIntosh or your favorite baking apple)
  • 1/2 cup dried cranberries
  • 1/4 cup chopped pecans

Instructions

  1. Preheat the oven to 375 degrees.
  2. In your Kitchen Aid Mixer combine all of the dry ingredients except for the apples, cranberries and pecans.
  3. Mix lightly to combine.
  4. Add the buttermilk, eggs, vanilla, and butter and stir just until combined.
  5. Fold in the apples, cranberries and pecans.
  6. Scoop the muffin batter into paper lined muffin tins and fill about 3/4 full.
  7. Bake for 18-22 minutes or until a tooth pick inserted into the muffin comes out clean.
  8. Remove from the oven and allow to cool for 10 minutes before moving to a cooling rack.
  9. Makes 18 muffins.
  10. * If you would like to freeze these muffins, let them cool completely before storing in an airtight container and placing in the freezer.
https://www.cozycountryliving.com/apple-cranberry-pecan-muffins/

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Comments

  1. Catherine says

    Dear Shannon, These muffins look so beautiful. Perfect in the morning with a cup of tea…I love recipes like this. Stop by soon because I’m hosting a fun giveaway this weekend and would love for you to be a part of it. Blessings, Catherine xo
    Catherine recently posted…Escarole with SpaghettiMy Profile

    • Shannon says

      Thanks Catherine:) I love these to because they are a pretty healthy muffin! I can’t wait to stop over and checkout the giveaway!

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