Cranberry Applesauce Muffins
I start making these in November and don't stop till Spring. This cranberry applesauce muffin recipe is a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!
I start making these in November and don't stop till Spring. This cranberry applesauce muffin recipe is a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!
I was expecting these to be a lot sweeter than they were. The cranberries were so tart and even the dough part isn't sweet. They made my mouth pucker everytime I took a bite. I won't be making these again. For anyone trying these, substitute sweetened applesauce and sweetened cranberries, if possible.Read More
I took the advice from others' comments and they turned out fantastic. Adjustments were 1/4 cup oil, 1+1/4 applesauce....plus additional 1/2 tsp nutmeg, cinnamon, and baking powder.
Finally, a cranberry muffin recipe I like! My modifications were: 1 1/4 cup applesauce, 1/4 cup oil, brown sugar instead of white, used half wholewheat flour, and added 1/2 tsp baking soda. Baked about 20 mins. They are great! Very moist, nice light texture. I might add more cinnamon next time.
I was extremely pleased with the way these came out, especially since the recipe is so simple! I used half a cup of dried cranberries, and my pecans had mysteriously turned into walnuts, so I didn't make the recipe precisely as stated, but the texture and flavour were great! I definitely agree that this is a fantastic basic 'sweet muffin' recipe, and it will probably become my base recipe for future variations.
I really enjoyed these muffins. I did change a few things. Sweetened applesauce was used. Butter was used instead of vegetable oil. I added 1/2 cup of brown sugar, 1/2 teaspoon baking powder, and 1 teaspoon of vanilla. Also, I used frozen cranberries. I was really pleased with the final product. I will make these muffins again.
I doubled the recipe and used a full can of full berry cranberry sauce (they were on sale and I was looking for something to use them in) Turned out great, very moist and tasty. I also added 1 teaspoon of baking poweder for leavening.
These were pretty good. I was pleased with the texture of muffins made with more applesauce than oil, since applesauce usually changes the texture to more spongy. I don't usually go more than 50/50 applesauce/oil (or butter), when trying to lower fat in recipes, but this recipe was a pleasant surprise in that area. That said, I did feel that the cranberries (fresh) tartness was very strong for this muffin, so I would suggest (& I'll try this next time I make them) is either using dried, or tossing your fresh berries w/ a bit of stevia/sugar/whatever sweetener you use, and letting that sit while you prep the rest of the batter. That should bring out the sweetness a bit more. I also think next time I'd add and extract (like orange/vanilla). I also used part white whole wheat flour in this recipe with no problems in texture/taste.
The cranberry applesauce muffins are great! I changed the recipe just a tad. I have co-workers that include myself that are trying to lose weight, so instead of the sugar, I substituted Splenda. They turned out wonderful.
This recipe was perfect for what I wanted them for! I love using applesauce in recipes. I used egg replacer istead of egg to make them vegan, and dehydrated cranberries instead of frozen. I think that the frozen would definitely be preferred, as the ones I used did not make the muffins very tart at all. Which was kind of sad!
These muffins baked very nicely. They are nice and big and delicious. I don't actually have kids, but I'm guessing they'd like them. I didn't have any cranberries on hand, so I made the muffins without them. I'll try adding them next time...they can only make them better!
These turned out so wonderful--moist and flavorful to the nth degree! I used whole wheat white flour and added a teaspoon of baking powder. I used my own homemade organic applesauce. I did a coarse chop on the cranberries for this in my small food processor which made the process a little easier. I think next time I make these, I'll cut back a little on the oil and add more applesauce (just to cut back on the fat just a bit) but they are very tasty as is. The combination of applesauce, cranberries and pecans is so good! EDITED: Twelve regular muffins and 12 mini's gone by the end of the day. I'd say we liked these! ;) NOTE: I got 12 largeish regular muffins out of this and 12 mini-muffins. 350 degrees for 20 minutes for the regular muffins and 12 minutes for the mini-muffins was just right.
These muffins are so easy to make and delicious. Makes a great basic muffin to add other fruits as well.
Very good, specially when you need a quick bite before you busily head out the door!! I used dried cranberries, nice combination with the pecans. I will make these again!
Excellent muffins. I made a few modifications for my taste. I used one cup whole wheat flour and one cup of quick cooking oatmeal instead of white flour. I used 1/4 cup sugar and 1/4 cup splenda. I used walnuts rather than pecans and added approximately 1 tsp of fresh lemon zest. I also topped with a sprinkle of quick cooking oatmeal prior to baking. Baked for 25 min. Came out perfect and very tasty. Thanks for the base recipe.
Easy and good. I used the suggestions to increase the applesauce and decrease the oil. Worked well.
I was expecting these to be a lot sweeter than they were. The cranberries were so tart and even the dough part isn't sweet. They made my mouth pucker everytime I took a bite. I won't be making these again. For anyone trying these, substitute sweetened applesauce and sweetened cranberries, if possible.
moist and fluffy muffins I doubled the recipe and these were great. I used 2 full 15oz cans of applesauce, 1/2 brown 1/2 white sugars and added 2 tsp baking powder. You need the baking powder for the rise. I used crasins and almonds since thats what I had in the house made these at 4am and they were gone by 8 am lol
So easy and delicious! I added cinnamon and nutmeg, and topped each muffin with about 1/8 tsp of a cinnamon/nutmeg/sugar mixture to balance the tart cranberries. Yum!
I really enjoyed these muffins! I usually find muffins too sweet and these are just perfect. If you prefer a sweeter muffin, you may want to add raw sugar to the muffin tops or more sugar to the recipe itself. I used walnuts instead of pecans as that's what I had on hand. To my horror, I discovered that I was out of baking soda, so I substituted 2 tsp baking powder.
Good recipe. I added 1 T. of vanilla and next time, I'll toss the cranberries in 2 T. of sugar before adding them... They were a little tart for our taste!
Ok, but I followed the other reviewers advice and added more oil and substituted half wheat flour and brown sugar. I also used dehydrated cranberries so I added a tad bit of water. However, the sugar needed to be about double (would be my guess) as it was very a little on the bland and boring side. Would make again w/ the extra sugar.
Chewy, cinnamon goodness in a healthy little muffin! Used 1/2 tsp more cinnamon but I could barely taste the applesauce so will use more next time in place of oil. Don't be fooled by the dense batter--muffins rise up wonderfully with the extra 1/2 tsp baking powder. Also used Craisins instead of cranberries
YUM YUM! Tiny changes to original recipe: omitted pecans, used whole wheat flour and fresh cranberries - next time I will double the cranberries - as we love them!
Great recipe! I had to add a some milk and extra oil because my batter turned out a little thick. Possibly because I used homemade applesauce that didn't have enough liquid to it. I also used dried cranberries instead of fresh/frozen. I think they had the perfect amount of sweetness. If you have a sweet tooth you could add icing to the top, but I had mine with butter and they were delicious!
These turned out very nicely. I left out the nuts, and substituted finely ground wheat flour for the all-purpose. Overall these were a little more tart than I would have liked, but still very delicious.
I am eatting my second one now. Although I made mine with Splenda/Brownsugar and half blueberrys half cranberries. I substituted white flour for wheat to make it better for me. Great recipie.
If you love cranberry these are awesome. Cranberry Nut Muffins are my husband's favorite, so I decided to give these a try. He was thrilled and I certainly was not disappointed. They would be perfect for holidays.
Nice and simple recipe. I did the changes suggested and added 1 1/4 c applesauce and 1/4 c oil. The only problem with this is that the muffin sticks to the paperliners because of the lack of oil. I also added 3/4 tsp cardamon for some extra spice and about 2 c cranberries because I needed to use them up.
I thought these were some really tasty muffins! I did add 1/2 tsp. baking powder, but other than that, kept everything else the same. Used fresh cranberries and they came out so moist! Great!
These are awesome yummy! I took some other reviewers advise: Added 1 t. orange flavoring; Added a bit more oil; Brushed with butter and dipped in raw sugar after baking. Very good, and I doubled the recipe.
These rise nicely--very high--and are light rather than dense. I added cinnamon, nutmeg, and allspice (about 1/2 t. each), and I think they taste good.
I followed the suggestions of adding 1/2 teaspoon baking soda, and the muffins rose wonderfully. The texture is great, nice and moist, but the flavor is sort of blah. I even used fresh cranberries. Next time I think I'll try adding more salt and maybe some vanilla or brown sugar.
Very dense with little rise. This recipe seems to have potential, though. I added the extra baking soda suggested and also maple flavoring. Plus, I used butter instead of oil. The batter is very thick, so I would probably add 1/2 C butter, hoping to get better texture. All this said, it seems pretty healthful, and I am sure my kids will like them!
Not sure what all the raving is about. These needed double the amount of sugar. They were VERY bland! I'm not looking for a cake, but they definately need to be a little sweeter in order to be like a muffin. Bread is sweeter than these were. I'll keep looking
I love these muffins, I make 'em all winter...here's a tip to make things go faster....I use 2 cups of Jiffy baking mix, and omit the salt and baking soda. Use dried cranberries, you can always have them on hand, add a teaspoon or so of veg. oil for moistness.
I used Organic Grade B Maple syrup instead of sugar, Whole Wheat Flour instead of white flour and dried cranberries instead of frozen and my muffins turned out great.
I love this recipe! I found it last fall and made them for every office breakfast and holiday function all fall and winter and they were always a hit. Easy and delicious!
These are delicious! I used 1/2 cup dried cranberries since they are not in season right now. I also followed suit of other reviewers and used 1 1/4 cup applesauce, 1/4 cup oil (I used olive) and 1 1/2 tsp baking soda. I made them mini muffins and they were great!
These were great, and are easy to change up with different fruits/nuts. I decreased the calorie and fat content further by using 1 and 1/2 cups of applesauce, no oil, and 1/2 Splenda for baking instead of sugar. They were slightly more dense than they would have been with the oil, but a good trade off for the calories. Making strawberry pecan ones this afternoon!
WOW. These muffins are great! I used Craisins and Walnuts as substitutes (didn't have fresh cranberries or pecans) and they were still SO good. We'll definitely make them again the same way.
Good, basic applesauce muffin recipe that can be adjusted to your liking... I used half wheat flour half white, half brown sugar half white, almonds, less cranberry, and some rolled oats.
These are not exceptional, but they are quite edible.
Muffins are not sweet enough to balance out the tartness of the cranberries. Will not make again.
These are fantastic. Unfortunatly I cant find either fresh or frozen cranberries at this time of year so I used a frozen mixed berry mix with raspberries, blueberries, strawberries and blackberries. I used half light brown sugar and half with. All I had was cinnamon applesauce so I just used it instead of plain and I did keep the added cinnamon in the batch because in my house we love cinnamon. These were dense which I know is from the applesause but very good. I cant wait to try them with fresh cranberries.
These were good - only had homemade sweetened applesauce so cut sugar to 1/4 c. and had to use dried cranberries but they turned out fine.
Super recipe, and so simple. I substitute dried cranberries for my 2 year old and he loves them!
joyce from CA
These weren't bad! Not quite enough flavor for me though.
Luv LUV luv these. Easy, HIGHLY fragrant, not too sweet. That's a complaint from some who have sweet-tooth. Not me, I love these.
I have not made these yet but they sound really good! I can't wait to make them. As for the previous reviewer, my reveiw of your comment is who cares if people spell definitely wrong?? I thought your comment was mean. And as I looked back on the reviews of this recipe, many people used the word definitely, but ONLY one person spelled it wrong. I do think you should chill out...life is short!
I followed the advice of several reviewers of adding a little more applesauce, less oil, and 1/2 tsp of baking powder, nutmeg, and cinnamon and they turned out great.
I thought these were great! I made mine with sweetened applesauce and I think that added a bit to the overall flavor. I also used chopped walnuts instead of pecans. I would definitely make again. Great texture!
These were ok. I would want to rate it 3 stars for taste - but gave it 4 stars for the ease of using applesauce and not having to peel-core-chop any apples. I reduced the oil and sugar a bit and found these tasted a little bit too salty. Would use half the amount of salt if i make these again. I prefer "Easy Apple Cinnamon Muffins" from this site - but it calls for more effort with the apples in that recipe.
This is a nice moist muffin, I added extra cinammon and extra cranberries, can never have enough of them!!Also use walnuts and half whole wheat flour, very good!
These were alright, but nothing spectacular. Very plain tasting - was it because I used dried cranberries? I don't know.
Really good!!! Moist, tart (I used fresh cranberries), with some crunch (I used walnuts). Did everything as the recipe says. But I also topped the muffins with 1T cane sugar + 1T ground flax before putting them into the oven for 28 minutes. They looked like from a bakery, really fancy! Loved it, saved to my recipe box, will definitely make them again.
Read the reviews and decided to try these using what changes others had recommended. They were okay, but really didn't have a lot of flavour. I used fresh cranberries and increased the cinnamon and added nutmeg, but still something was missing.
These came out perfect for me. Very delicious. I followed the advice of others and used 1 1/4 c. applesauce but used the full 1/3 c. oil. I also added 1/2 c. finely chopped dried cranberries instead of fresh. (Since I don't care for the texture of nuts in my muffins but like the flavor of the nuts I also added 1/4 very finely ground walnuts.)
The dough was heavy and the muffins did not rise. The outcome was a tart and very dense muffin that did not taste very good. I'll certainly use another recipe next time.
I really like these muffins. Not too sweet. I soaked dried cranberries in hot water before making as I did not have any fresh or frozen. Dust with a little powdered sugar if you want to doll them up for a brunch. Should freeze well.
This recipie was awesome great as a meal with fruit or a quick snack! I added 1/2 tsp of baking powder, I just wasn't sure how the muffins would rise. They turned out perfectly! Even my almost 3yr old gobbled them up. These will be perfect to bring to holiday parties and gatherings.
Delicious and easy- even for a novice baker!
Double the spices and these muffins are some of the best I've ever tasted.
This has become my favourite muffin recipe! I love the dense texture - great for a mini meal on a long hike. I increased the cinnamon to 1 1/2 tsp and use half white flour, half multi-grain for a healthy alternative.
Love this recipe! Just sweet enough to be a dessert...better than having cake, right? and very easy to make! I use dried cranberries instead of Frozen or fresh, probably added a few more calories, but they turned out great!
The muffins are great. I used what I had on hand using homemade whole berry cranberry sauce and applesauce and using walnuts. Everything else is the same. Might add vanilla next time just to try it. Yummy for breakfast or anytime.
I followed the recipe exactly and they turned out great. My only suggestion is that if you have a convection oven as I do, you may want to bake them at a lower degree oven and lesser time. I also like the fact that it used little oil and sugar compared to other muffin type recipes. Thank you.
Wow! These muffins are exactly what I have been wanting! Very yummy taste and they look beautiful too! I only wish I had the pecans to put in them.
These are soooo good! I used 1 1/4 cup applesauce and 1/4 cup oil. I also substituted half of the flour with whole wheat flour. Yum! The kids loved them too!
I think these need a little more sugar with the tartness of the cranberries, but my Mom thought they were perfect! The muffins are delicious and will be great with some honey or jelly. I think I'll take a note from jungle jean's suggestion of blueberries and add them with the cranberries next time. I used Holiday Cranberry Applesauce from this site; it includes red hot candies in the ingredients, and it made the muffins a little pink! I left out the nuts. Great recipe, and one I will definitely try again.
I made this recipe as mini muffins. It makes 32 mini muffins and needs to be baked for 13 minutes. I thought this recipe needed something. For the second batch that I baked, I added a somewhat generous amount of Baker's Sugar (very fine) to the muffin tops before I baked them which helped.
Made these for my moms group, all the babies loved them. (I left out the nuts and used rasins instead of cranberries.) I also used whole wheat flour to make them all little healthier. All the moms wanted the recipe!
I added the baking powder as suggested by others. These were good just not anything special. I'll keep looking.
This is very bland for a muffin and it didn't rise. I even tried recommendations from other viewers with the 2nd batch. Liked the healthy concept but just isn't good enough.
really great, I added the 1/2 t of baking soda, more dried cranberries (no nuts) and more applesauce, came out great!! oh, i also made it in a loaf instead of muffins, which added like 20min, but worth it!
Not enough flavor
These turned out perfect! They're not overly sweet and the texture is just dense enough to let you know they're not from a box.
These turned out a little tart for my liking. I used frozen cranberries.
Substituted whole wheat flour for half of the flour, walnuts instead of cranberries and pumpkin pie spice for the cinnamon. Best. Muffins. Ever. Healthy, too!
These are good. Don't really need anything changed or added. That said, I used dried cranberries and tossed in coconut. I used the coconut only because I needed to put it in something, and these sounded good. I really like them. Thanks!
didn't rise much but taste great
We made as directed except we used some pomegranate seeds that we had on hand. I do agree that a little bit of nutmeg would have helped. I did decrease the baking time a bit too. We'll definitely be making these again with cranberries or any other fruit!
not a favorite for the boys, i, however liked them. i used craisens...might be better w/fresh cranberries or blueberries. very dense,filling muffins.
I just didn't like these very much. I love cranberry muffins, this recipe has a totally different texture and taste than the other cranberry muffin recipe I use.
I followed the recipe as stated. These muffins are horrible. Cranberries are far too bitter for this base. Blueberries would have been a better choice. I didn't like, my husband didn't like and neither did my son. Substitute the cranberries for a sweeter berry and you'll have a good muffin.
TYFTI (!) I thought these were lovely. My only problem was using (I halved recipe) "1/2 cup cranberries, chopped" and not "1/2 cup chopped cranberries". In other words, I measured out a half a cup of cranberries and then chopped them (yielding me about 1/4 cup). Not enough of that wonderful cranberry kick I was so looking forward to. Note to self: add a bit of orange extract and baking powder, oven to 425 and when ready to bake drop to 375 for 18". Perfectly cooked - nice and light with good texture.
I thought these were very good with the changes I made. I used homemade applesuace and about 2/3 can cranberry sauce with a hand full of dried cranberries. I also used half whole wheat flour and half bread flour. I didn't use any sugar because the applesauce was very sweet. These came out very moist and light. I will diffently make these again.
My family loved these muffins. I made a couple of changes: I substituted canned whole cranberries for the oil and instead of the nuts I added chocolate chips. It had a wonderful texture and the chocolate mixed with the cranberries tasted yummy.
I used blueberries and cranberries - mostly whole wheat flour and a bit extra baking soda. They are great but missing something - maybe I added too much whole wheat flour - so I dipped the cooled muffins into lemon juice and then into sugar....now they are marvelously sweet and perfect.
I had some extra fresh cranberries I needed to use up so I decided to try this recipe since my kids love muffins. It's definitely different, the batter was sticky and stuck to the liners even after they cooled. They are not a sweet muffin but they are ok. My ten year old liked them but she's the only one.
These were really great. I followed the recipe exactly except I used 1 cup of dried cranberries and left out the nuts b/c I didn't have any on hand. They came out perfectly and not super sweet. I will definitely be making these again. Oh and for my oven the 25 minutes was just right.
My husband liked these but I was not a big fan. I guess I don't like the texture that applesauce brings to baked goods. I also did not taste the cranberries as much as I would like when I ate these.
I made these for a wedding shower. They were VERY good, but also very dry. Next time I will add more applesauce.
I added extra cinnamon did not use liners in the muffin trays. Delicious!!
this is difinatly a good recipe. OMG i did not spell that right.
I made a cranberry loaf instead of muffins. It was perfect. Much prefer using applesauce to lessen amount of sugar in baking. It also gives a moist texture.
Yum! I had an extra can of cranberry sauce from Thanksgiving that I wanted to use up, so I substituted it into this recipe. I used it in place of the applesauce, cranberries, and pecans, and these muffins were a hit! That was the only change that I made and my kids ate the entire batch in no time (my poor husband didn't even get one). I will defiantly be making these again!
Delicious! Works great with rhubarb as well.
I just made these and they are now my favorite muffin ever! And I love muffins!
I thought these were very good. I made the recipe as written, and the batter was too thick to pour into the muffin cups. I added about 1 cup of water towards the end, and they turned out perfectly. I got 24 muffins.