Maida Heatter's Apple Cranberry Muffins

“Oh, my, talk about good. These cupcakes are absolutely loaded with goodies: cranberries, apples, raisins, nuts and spice The ingredient list is long, but these are not hard to put together ...And so good when you've done so!”
12 muffins

Ingredients Nutrition


  1. Preheat the oven to 350 degrees, adjusting rack to the top position. Line 12 muffin cups with paper liners.
  2. Wash the berries briefly in bowl of cold water, drain, and let dry on paper towels.
  3. In small bowl beat the egg just to mix. Stir in the grated rind, raisins, orange juice, and vanilla and reserve.
  4. Peel, quarter, and core the apples and cut them into 1/4-inch dice. Measure out 1 cup of the apples and reserve.
  5. Into a large mixing bowl measure both flours, baking powder and soda, the spices, salt and sugar. Cut the butter into small pieces and add to flour mixture, cutting in with a pastry blender until mixture resembles coarse crumbs.
  6. Add the egg and juice mixture and with a rubber spatula fold together only until the dry ingredients are barely moistened. Then briefly mix in the apples, cranberies, and walnuts. Do *not* handle any more than necessary.
  7. Spoon the batter into the prepared muffin cups. They will be mounded high above the tops. This is as it should be. Do not smooth the tops.
  8. Sprinkle the tops generously with additional sugar to give the muffins a light glaze.
  9. Bake for 25-28 minutes until just barely firm to the touch.
  10. Remove muffins from the pan and place on wire rack. They are best served warm or at room temperature; "the fresher the better," says Heatter.

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