I start making these in November and don't stop till Spring! They are a great addition to a Christmas brunch or egg casserole and the aroma while they bake is heavenly!

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
12
Yield:
12 muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a muffin pan, or use paper liners.

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  • In a small bowl, mix together applesauce, oil and egg. In a large bowl, combine flour, sugar, baking soda, cinnamon and salt. Make a well in the center, and pour in egg mixture. Stir until just moistened. Fold in cranberries and pecans. Spoon into muffin cups, 2/3 full.

  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 2 minutes before removing.

Nutrition Facts

212 calories; protein 3.2g 6% DV; carbohydrates 28.5g 9% DV; fat 9.9g 15% DV; cholesterol 15.5mg 5% DV; sodium 208.6mg 8% DV. Full Nutrition
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Reviews (152)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/26/2006
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. Read More
(141)

Most helpful critical review

Rating: 2 stars
08/29/2007
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
(6)
185 Ratings
  • 5 star values: 90
  • 4 star values: 63
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 4
Rating: 5 stars
03/26/2006
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. Read More
(141)
Rating: 5 stars
02/27/2006
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. Read More
(109)
Rating: 5 stars
12/31/2003
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. Read More
(42)
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Rating: 5 stars
05/05/2007
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. Read More
(36)
Rating: 4 stars
05/16/2006
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. Read More
(28)
Rating: 4 stars
06/29/2009
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. Read More
(24)
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Rating: 5 stars
10/26/2005
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. Read More
(23)
Rating: 4 stars
10/10/2006
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! Read More
(19)
Rating: 4 stars
10/09/2003
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! Read More
(19)
Rating: 2 stars
08/29/2007
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
(6)
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