Apple Cranberry Muffins
Simple and seasonal, these tangy and sweet muffins are perfect for cozy fall mornings.
PREHEAT oven to 350°F. Line muffin pan(s) with 12 Reynolds® StayBrite® Baking Cups.
WHISK together flour, sugar, baking soda, salt, and cinnamon in a large bowl. Stir in apples, cranberries, and orange zest.
WHISK together eggs and buttermilk in a medium sized bowl. Stir in melted butter.
FOLD buttermilk mixture gently into flour mixture until combined.
FILL baking cups two-thirds full of batter (approx. ¼ cup of batter).
BAKE for 20 to 23 minutes, until muffins are brown around edges and spring back when touched. Let muffins cool slightly, about 5 minutes, before transferring to a wire rack.
SERVE warm or at room temperature.