My Favorite Dried Cranberry Muffins

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 7/21/2020

Yogurt and applesauce help these muffins stay super moist.

Serves: 6 Save

Ingredients (11)

  • 4 tablespoon butter, softened
  • 1 egg
  • 1/2 cup applesauce
  • 6 ounce plain low-fat yogurt
  • 1 teaspoon vanilla
  • 1 1/2 cup all-purpose flour
  • 2 tablespoon sugar
  • 2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3/4 cup dried cranberries
  • 1/3 cup chopped walnuts

Directions

  1. Preheat oven to 350F. Grease muffin tins (6 to 8 muffin cups) or line with paper liners.
  2. Combine butter, egg, applesauce, yogurt and vanilla. Mix well.
  3. Mix flour, sugar, baking powder and baking soda in a second bowl. Add fruit and nuts.
  4. Stir wet ingredients into dry ingredients.
  5. Spoon into muffin tins. Bake 25 to 30 minutes. Remove immediately from muffin tins and place on a wire rack to cool.

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