Sunday, November 7, 2010

Apple, Cranberry & Pecan Morning Muffins

Being raised on a farm in Co. Armagh, the ‘orchard county’ of Ireland, I am always drawn to recipes that contain apples, particularly in the Fall. Makes me think of my mother’s warm kitchen and the aroma of apple pie, or tart as we knew it, wafting through the house. So, when I was working in New York City a few weeks ago, I discovered an absolutely delicious apple, cranberry and walnut muffin from the famous Magnolia Bakery. Super yummy indeed!...I made this delicacy my New York morning ritual, and, when I got back home to Atlanta I did my utmost to recreate the texture and flavors of this moist muffin, loaded up with tart green apple, cranberries and a crispy topping. Of course, I just had to switch the walnuts out for pecans as I am in Georgia, of course!

So, the red cranberries and the bright green skin of Granny Smith apples make these muffins a colorful contribution to holiday brunch parties or family gatherings, or just as a welcome indulgence on these crisp, cold mornings to munch on with your hot, hot coffee...

Packed with good anti-oxidants, give these beauties a go this Fall and let me know what you think!

Judith the Irish Foodie

Apple, Cranberry and Pecan Muffins

(makes 12)

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 1 tsp baking soda
• 1 1/2 tsp cinnamon
• ¼ tsp ground cloves
• 1/4 tsp salt
• 2 large eggs
• ¾ cup dark brown sugar
• ¼ cup vegetable oil plus 2 Tbsp melted butter
• 1 tsp vanilla
• 1 large granny smith or any tart apple (1 ½ cups chopped with skins on)
• ½ cup cranberries
• 3/4 cup pecans (toasted and chopped)

(cinnamon topping)

• 3 Tbsp demerara sugar
• ½ tsp cinnamon
• 2 Tbsp melted butter

How to make it:

1. Preheat oven to 375 degrees F. Grease or line muffin tins with paper cups.
2. Combine flours, baking soda, cinnamon, nutmeg and salt and sieve in to a large bowl.
3. In another large bowl or cake mixer whisk together the eggs, sugar, oil, melted butter and vanilla. Add the flour mixture to the liquid ingredients and stir to combine. Fold in the apples, pecans and cranberries.
4. Use an ice cream scoop to spoon batter in to prepared muffin cups. Mix the melted butter with cinnamon and sugar and sprinkle over muffin tops.
5. Bake for 20 to 25 minutes or until muffins are firm to the touch.


  1. Hello Judith

    Absolutely love the muffins, very delicious indeed. I cannot wait to try out the new recipe this coming Thanksgiving and "WOW" the in-law-to-be. Thank you for sharing

  2. Good Morning Judith,

    I am currently enjoying one of these wonderful and delightful muffins. You know have entered into a realm of something yummy and healthy when you bite into these fresh ingredients of apples, cranberries and pecans. I can eat these every morning and not feel one bit guilty. These muffins make a heart feel good. Thank you for sharing them with us all.

    Paul A.

  3. I made this recipe today and I substituted dried cherries for the dried cranberries and walnuts instead of pecans. the muffins were lovely. Nice and small but full of good ingredients.
    One question: in the list of ingredients you mention 1/4 tsp ground cloves but in the directions, you state to add the cinammon and nutmeg. I used the latter and not the ground cloves. Which ingredient did you intend to use in the recipe.

  4. I love these muffins!!! Does anyone know how many calories do they have more or less?


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