It’s officially fall!! This is truly my favorite season – the one I wait all year for. My obsession with apples is now at an all-time high, and these muffins are loaded with tart Granny Smiths. Carrots and cranberries really ramp up the fall flavors, making these the perfect healthy counterpart to last week decadent caramel muffins.
Apple Carrot Cranberry Muffins (55 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 44 mini-muffins
- 2 1/3 cups all-purpose flour
- 1 tbsp baking powder
- 2 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup granulated sugar
- 2 eggs
- 1/2 cup vegetable oil
- 2 cups shredded Granny Smith apples
- 1 cup fresh cranberries, coarsely chopped
- 1 cup shredded carrots
- 3/4 cup pecans, toasted and chopped
- Preheat oven to 375F. Toast the pecans in the oven while the oven is preheating.
- In a large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt.
- In a medium bowl, whisk together sugar, eggs, and oil until well blended. Stir in apples, carrots, and cranberries.
- Add the egg mixture to the flour mixture and stir until just blended. Gently fold in pecans.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 15 to 20 minutes or until tops are firm at the center and a toothpick inserted in the center comes out clean.
If being bad tastes good, then being good might taste even better. These muffins truly taste like fall – the cinnamon pairs perfectly with the apples and carrots and the cranberries add just the right burst of tartness. I think my favorite part, though, is the pecans – they add such a great texture and nuttiness that makes these muffins crazy addictive.
It might be okay to wait all year for fall to roll around, but don’t wait to make these muffins – they’re so good, you’ll want to make them year round.