Why You’ll Love This Recipe

I love this recipe because it packs so much flavor and texture into every muffin without being complicated. The spices blend beautifully, the fruit keeps the crumb moist, and the toasted hazelnuts add richness. It’s the kind of muffin that feels special and seasonal, yet easy enough to make anytime I crave something warm and comforting.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 cups all-purpose flour
3/4 cup brown sugar
3/4 cup white sugar
1 tablespoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg

1 1/4 cups milk
1 cup butter, melted
2 large eggs, beaten

1 cup chopped cranberries
1 cup chopped, peeled apple
3/4 cup chopped toasted hazelnuts
1/2 cup chopped dried figs

Directions

1. I preheat the oven to 375 degrees F (190 degrees C) and grease 18 muffin cups or line them with paper liners.

2. In a large bowl, I stir together the flour, brown sugar, white sugar, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg. I make a well in the center of the mixture.

3. I add the milk, melted butter, and beaten eggs into the well and mix until the batter is smooth.

4. I stir in the cranberries, apple, hazelnuts, and figs until they are fully incorporated.

5. I spoon the batter into the muffin cups, filling each about 3/4 full.

6. I bake the muffins for 15 to 20 minutes, until a toothpick inserted into the center comes out clean.

Servings and Timing

Servings: 18 muffins
Prep Time: 45 minutes
Cook Time: 15 minutes
Total Time: 1 hour

Variations

• I sometimes swap the hazelnuts for pecans or walnuts.

• I replace the figs with raisins or chopped dates for a sweeter muffin.

• I add orange zest to brighten the flavor.

• I sprinkle coarse sugar on top for extra crunch.

• I fold in a handful of oats for a heartier texture.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week. They also freeze very well; I wrap them individually and freeze for up to 3 months. To reheat, I warm them in the microwave for 10–15 seconds or pop them into a 300-degree oven for a few minutes.

FAQs

Can I use frozen cranberries?

Yes, I add them straight from the freezer without thawing.

Can I substitute whole wheat flour?

I replace up to half the all-purpose flour without affecting the texture too much.

Can I use oil instead of melted butter?

Yes, vegetable or canola oil works, but the flavor will be slightly different.

How do I keep the muffins from getting too dense?

I take care not to overmix the batter once the wet ingredients are added.

Can I make these muffins dairy-free?

Yes, I use plant-based milk and melted coconut oil or vegan butter.

Can I add more spices?

Absolutely, I sometimes increase the cinnamon or add allspice or cloves.

How do I prevent the fruit from sinking?

I toss the chopped fruit lightly in flour before adding it to the batter.

Can I make these gluten-free?

A 1:1 gluten-free flour blend works well.

Can I reduce the sugar?

Yes, I lower each sugar by a couple of tablespoons without a major change in texture.

Can I make mini muffins?

Yes, I bake them for about 10–12 minutes.

Conclusion

I love making these Autumn Muffins because they capture everything I enjoy about fall—warm spices, hearty fruit, and irresistible coziness. They’re simple to make, full of texture, and always a hit whether I’m baking for myself, family, or friends.