Cranberry and Apple Crumb Muffins


For the Muffins

2/3 cup + 2 tablespoons sugar, divided

zest of 1 lemon

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla

1 1/3 cups flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup of sour cream

2 small apples, cored and thinly sliced

juice of 1 lemon

one 12 Oz. bag fresh cranberries, rinsed and dried

For the Crumble

1 cup flour

1/4 cup light brown sugar

1/4 teaspoon of salt

1/4 cup unsalted butter, melted


For the Muffins

Preheat your oven to 350 then spray a muffin tin with non-stick baking spray and dust with flour for easy removal then set aside.
(You can line the bottoms with circles of parchment paper to ade with muffin removal if you wish.)

Using a stand or electric mixer (or mix by hand) mix together 2/3 cup of sugar, lemon zest and butter, then add eggs, one at a time then vanilla.

In a bowl whisk together flour, baking powder, baking soda and salt, then slowly add the dry mixture into the egg mixture, 1/3 at a time, mixing each time until just moistened, while scraping down the sides.

Add sour cream and mix until combined (do not overmix).

In a small bowl add sliced apples and douse with lemon juice, using your fingers to combine, then set aside.

Using a laddle pour batter into the prepared muffin pan, use a small spatula to spread the batter into an even layer.

Place apple slices over the top of the batter, then place the cranberries over the apple slices.

Sprinkle the remaining 2 tablespoons of sugar over the top.

For the Crumble

Mix flour, brown sugar, salt and butter in a medium bowl with your fingertips until it looks like wet sand.

Sprinkle evenly over the muffin batter and bake for 45 to 50 minutes or until toothpick inserted into the center comes out clean.

Let the cake cool completely for about 30 minutes befor removing from muffins pan. Enjoy!
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