This fall favorite has a smooth, cakelike texture that nicely complements the chewiness of the fruit. A great way to start the day or as a snack.
Ingredients
- 1 1/3 cups flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Pinch of ground cloves
- Pinch of salt
- 2 eggs
- 1/4 cup canola oil
- 1 cup sour cream
- 1 large Granny Smith apple (or other tart variety), peeled, cored, and finely chopped
- 1/2 cup finely chopped walnuts (optional)
- 1/2 cup sweetened dried cranberries
Instructions
- Heat the oven to 400° F. Grease the bottoms only of 12 standard muffin cups.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a medium bowl, whisk the eggs, oil, and sour cream until well blended. Add the egg mixture, apples, walnuts (if you're using them), and dried cranberries to the dry ingredients. Stir just until the batter is blended, then divide it among the muffin cups.
- Bake the muffins for 15 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5 to 10 minutes before removing them. Makes 1 dozen.
