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Apple Cranberry Muffins | In Jennie's Kitchen

Apple Cranberry Muffins {honey sweetened & small batch recipe}

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins


  • 1 teaspoon butter
  • 1 small apple peeled & chopped
  • ½ cup 50 grams fresh cranberries, chopped
  • 1 tablespoon maple syrup
  • few dashes ground cinnamon
  • juice of ½ small orange
  • 1 cup 150 grams flour
  • 1 ½ teaspoons 7 grams baking powder
  • Pinch of sea salt
  • ¼ cup 60 ml grapeseed oil
  • 3 tablespoons 60 grams creamy, churned honey
  • 1 egg
  • 6 tablespoons 90 ml milk


  • Preheat oven to 350ºF. Grease a 6-cup muffin tin, or two 12-cup mini muffin tins.
  • Melt the butter in a small skillet over medium-high heat. Add the apple, cranberries, and syrup. Cook until the juices begin to release. Reduce heat to medium, and cook, stirring occasionally until the juices evaporate a bit, and the apples become tender, 2 to 3 minutes. Stir in the cinnamon and orange juice. Cook for 1 minute more; set aside to cool slightly.
  • Whisk flour, baking powder, and salt in a bowl.
  • In a separate, clean bowl, whisk egg, honey, oil and milk until blended. Pour over the flour mixture, and stir with a wooden spoon. Fold in the apple-cranberry mixture.
  • Evenly spoon the batter into the prepared muffin cups. Bake regular muffins for 25 to 27 minutes and mini muffins for 18 to 20 minutes, until golden and center springs back when gently tapped (you can also use the good old skewer test for doneness).