Apple Cranberry Muffins

​2 cups flour
½ teaspoon baking powder
½ teaspoon baking soda
pinch salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
6 tablespoons butter, softened
¾ cup sugar
1 egg
¾ cup milk
½  teaspoon vanilla
½ cup frozen cranberries or coarsely chopped fresh
1 ½ cups peeled, chopped apple
 
1. Preheat oven to 350 degrees and lightly spray a 12-count muffin tin with cooking spray or line with paper liners. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg; set aside.
 
2. In a large mixing bowl, cream butter and sugar until smooth. Beat in egg, then milk and vanilla, until well-combined (mixture will look lumpy and separated). Fold in cranberries and apples with a rubber spatula.
 
3. Gently fold dry ingredients into wet mixture without overmixing (a little visible flour mixture is desirable). Divide between muffin cups and bake until golden brown, about 25 minutes. Cool in tin on wire rack for 10 minutes before turning out to cool completely.
 
Revised November 2017