Apple Cranberry Muffins {honey sweetened & small batch recipe}

It occurred to me while shopping at the farmstand recently that I don’t bake enough with cranberries. I’m not sure why, but needless to say, aside from this Apple Cranberry Crumb Cake (an old favorite, dating back to life with Mikey) I’ve got years of catching up to do. These Apple Cranberry Muffins are a good start.

The thought to make them came a few weeks ago. A last minute call came in to substitute teach kindergarten, and while I didn’t have enough time or ingredients to plan a cooking lesson, I decided to bring in a homemade treat.

In an effort to keep these muffins wholesome, since I’d need to make sure the kids weren’t jacked up on sweets, I decided to use honey as the sweetener. Making them mini, bite-sized muffins was another good idea. I’ve since made them as full-size muffins, too.

These Apple Cranberry Muffins also a small batch baking recipe, making just six regular size muffins.

Need more incentive to make them (I know, probably not)? The honey ensures they stay soft, and fresh for days to come. I store them under a covered cake dish, making them an easy breakfast for busy weekdays.

One last note, regarding making these dairy-free. I often swap in nut milk for the regular milk, and with no problem. The apples are sautéed with butter, but you can easily swap in a dairy-free butter for that step. And yes, the recipe easily doubles, so feel free to do so if baking for a crowd or company during the upcoming holiday season.

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Apple Cranberry Muffins {honey sweetened & small batch recipe}

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

  

• 1 teaspoon butter
• 1 small apple peeled & chopped
• ½ cup 50 grams fresh cranberries, chopped
• 1 tablespoon maple syrup
• few dashes ground cinnamon
• juice of ½ small orange
• 1 cup 150 grams flour
• 1 ½ teaspoons 7 grams baking powder
• Pinch of sea salt
• ¼ cup 60 ml grapeseed oil
• 3 tablespoons 60 grams creamy, churned honey
• 1 egg
• 6 tablespoons 90 ml milk

Instructions

 

• Preheat oven to 350ºF. Grease a 6-cup muffin tin, or two 12-cup mini muffin tins.
• Melt the butter in a small skillet over medium-high heat. Add the apple, cranberries, and syrup. Cook until the juices begin to release. Reduce heat to medium, and cook, stirring occasionally until the juices evaporate a bit, and the apples become tender, 2 to 3 minutes. Stir in the cinnamon and orange juice. Cook for 1 minute more; set aside to cool slightly.
• Whisk flour, baking powder, and salt in a bowl.
• In a separate, clean bowl, whisk egg, honey, oil and milk until blended. Pour over the flour mixture, and stir with a wooden spoon. Fold in the apple-cranberry mixture.
• Evenly spoon the batter into the prepared muffin cups. Bake regular muffins for 25 to 27 minutes and mini muffins for 18 to 20 minutes, until golden and center springs back when gently tapped (you can also use the good old skewer test for doneness).

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