Dairy-Free Mornin' Sunshine (Cranberry-Apple) Muffins


  • 2 cups all-purpose flour
  • 1/2 cup light brown sugar
  • 1/4 cup sugar
  • 1 tsp baking powder
  • .5  tsp baking soda
  • 2 tsp ground cinnamon
  • 2 eggs, beaten
  • 1/4 +1 tbsp cup canola or vegetable oil
  • 1 cup pulp-free orange juice
  • 1 medium apple, peeled, seeded and finely chopped (should be about one cup chopped apple)
  • 3/4 cup dried cranberries, coarsely chopped
  • .5 cup finely chopped nuts (optional, ingredient but I love to add some chopped pecans or almonds if I have them on hand!)
  • coarse sparkling sugar to sprinkle on the tops (optional)


1. Pre-heat oven to 350°.  Line muffin pan cups with paper liners and set aside. In a large mixing bowl, combine the flour, sugars, baking powder, baking soda and cinnamon. In another small bowl, combine the beaten eggs, orange juice and oil. 

2. Pour juice mixture into dry mixture and stir batter until just combined. Fold in fruit and chopped nuts. 

3. Using a ladle, fill muffin cups 2/3 full with batter. Sprinkle each muffin top with sparking sugar, if desired. Bake for about 15 minutes or until muffins tops are very lightly browned and appear done. Place muffin pan on cooling rack and allow to cool for 20 minutes (they will come out of the paper liners easiest at room temperature, but I know it's hard to wait that long!)

4. Serve with coffee or tea and enjoy!

Recipe from A Little Fish in the Kitchen blog at www.alittlefishinthekitchen.com. All content is owned by Marcelle G. Bolton. Please contact the author for permission to republish.