Peach and Cranberry Muffins

Recipe View 5 mins Preheat your oven to 375 degrees F (190 degrees C). Prepare your muffin tin by greasing 24 muffin cups or lining them with paper liners. (5 minutes)

Recipe View 3 mins In a large bowl, whisk together the 3 cups of all-purpose flour, 1 tablespoon of ground cinnamon, 1 teaspoon of baking soda, and 1 teaspoon of salt until well combined. (3 minutes)

Recipe View 3 mins In a separate bowl, combine the 2 cups of granulated sugar, 1 1/4 cups of applesauce, and 3 lightly beaten eggs. Whisk until smooth and well blended. (3 minutes)

Recipe View 5 mins Pour the wet ingredients (sugar, applesauce, and egg mixture) into the dry ingredients (flour mixture). Gently stir until just combined. Be careful not to overmix, as this can result in tough muffins. (5 minutes)

Recipe View 3 mins Gently fold in the 2 cups of chopped peaches and 1 1/2 packages of fresh cranberries until evenly distributed throughout the batter. (3 minutes)

Recipe View 5 mins Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (5 minutes)

Recipe View 2 mins In a small bowl, combine the 2 tablespoons of light brown sugar and 2 tablespoons of all-purpose flour. Mix well with a fork until the brown sugar is evenly distributed. (2 minutes)

Recipe View 2 mins Sprinkle the brown sugar mixture evenly over the tops of the muffins to add a touch of sweetness and a delightful crispy texture. (2 minutes)

Recipe View 25 mins Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs clinging to it. (25 minutes)

Recipe View 10 mins Remove the muffins from the oven and let them cool in the muffin tin for 5-10 minutes before transferring them to a wire rack to cool completely. This will prevent them from sticking and allow them to retain their shape. (10 minutes)