Best Apple-Cranberry-Nut Muffins

These muffins are stuffed with good things. Shredded apples and carrots keep the crumb incredibly moist, tart cranberries burst with sharp fruit flavor, and chopped walnuts give every bite a toasty crunch.

The shredded apple technique is what sets this recipe apart from most fruit muffins. Instead of diced chunks that can dry out, the grated apple melts into the batter and releases moisture as it bakes. Combined with the shredded carrots, you get a crumb that stays soft for days.

Cinnamon ties the fruit and vegetable flavors together without competing. The batter comes together fast: toss the fruit and nuts with sugar, fold in the dry ingredients, then add eggs and oil.

Chef Tips

• Shred the apples on the large holes of a box grater. Fine shreds disappear completely and you lose the fruit texture.
• Chop the cranberries roughly. They shrink during baking, so large pieces maintain their tart punch better.
• Fill muffin cups ⅔ full, not more. The batter rises significantly and overflow means mushroom tops stuck to the pan.
• Cool in the pan for 5 minutes before removing. Any sooner and they’ll crumble apart.

Variations

• Swap cranberries for dried cherries or fresh blueberries depending on the season.
• Replace walnuts with pecans for a butterier nut flavor.
• Top each muffin with a sprinkle of turbinado sugar before baking for a crunchy, sparkly crust.