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Muffins are often celebrated for their versatility and convenience, making them a beloved choice for breakfast, snacks, or even dessert. Whether you prefer them sweet or savory, muffins can adapt to any palate or occasion. Among the myriad of muffin flavors, the combination of apples and cranberries stands out, particularly as we transition into the fall season. This duo not only offers a burst of vibrant color and flavor but also provides a delightful balance of sweetness and tartness that is hard to resist.

Apple Cranberry Muffins for Lunchboxes

Indulge in the flavors of fall with these delicious Apple Cranberry Muffins! Perfect for breakfast or a snack, this recipe combines fresh apples and tart cranberries for a delightful treat. Packed with dietary fiber and antioxidants, these muffins not only taste great but also offer health benefits. Follow the simple steps to create a batch that will impress family and friends, and enjoy the comforting aroma as they bake. Get ready to savor this autumn classic!
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Ingredients
  

1 ½ cups all-purpose flour

½ cup rolled oats

1 cup granulated sugar

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp ground cinnamon

½ cup unsalted butter, melted

2 large eggs

1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)

1 tsp vanilla extract

1 cup peeled and diced apples (about 1 large apple)

¾ cup fresh or dried cranberries

Optional: ½ cup chopped walnuts or pecans for added crunch

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with non-stick spray.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, rolled oats, sugar, baking powder, baking soda, salt, and cinnamon until well combined.

      Mix Wet Ingredients: In another bowl, beat the melted butter with the eggs until frothy. Add the buttermilk and vanilla extract, stirring until fully incorporated.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

          Fold in Apples and Cranberries: Gently fold in the diced apples and cranberries (and nuts, if using) until evenly distributed through the batter.

            Fill Muffin Tins: Divide the batter evenly among the muffin cups, filling each about ¾ full.

              Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean and the muffins are golden brown.

                Cool: Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

                  Pack for Lunch: Once cooled, store the muffins in an airtight container. These muffins are perfect as lunchbox treats or snacks.

                    Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins