An American classic, this muffin is perfect to start off any morning with.


  • 225 g plain flour (sieved)
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • 1 tsp freshly grated nutmeg
  • 1/2 tsp ground cloves
  • 110 g cranberries
  • 1 bramley apple (peeled, cored and chopped)
  • 50 g caster sugar
  • 2 eggs (beaten)
  • 110 g butter
  • 150 ml sour cream


  • Pre-heat the oven to 180°C (Gas 4).
  • Lightly grease a muffin pan or line with paper cases - the mixture will make 8-10 muffins.
  • Sift together the flour, baking powder, bicarbonate of soda and spices.
  • Make a well in the centre of the dry mixture.
  • Add the cranberries, apples and sugar.
  • Pour in the eggs, butter and sour cream.
  • Lightly mix the wet ingredients, then quickly stir in the flour mixture.
  • Do not over mix - it does not matter if there are some floury patches.
  • Spoon the mixture into the prepared muffin pans.
  • Bake the muffins for 15-20minutes, until well risen, browned and springy to the touch.  When cooked, wrap in a tea towel and allow to cool.

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