- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 2 large eggs
- 1/4 cup light brown sugar, packed
- 1/4 cup vegetable oil
- 1/4 cup light sour cream
- 1 teaspoon vanilla
- 1/2 medium unpeeled apple, diced
- 3/4 cup fresh cranberries
- 1/2 cup chopped walnuts
Preheat the oven to 350 degrees F. Grease your muffin pan. Whisk the flour, baking soda, cinnamon and salt together in a medium bowl. In a separate bowl mix together the eggs, brown sugar, oil, sour cream and vanilla until combined.
Add the wet ingredients to the dry and mix until just combined. Fold in the apples, cranberries and walnuts all at once. Don't over mix.
Scoop the batter evenly into the muffin tins. Sprinkle sugar on the top of each muffin for a little extra crunch. I used turbinado sugar. Bake for 20 minutes. Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.