Apple Cranberry Crumb Muffins

We had our first snowfall here in Victoria last week!! Victorians tend to pride themselves on the mild weather that our island provides us with so this came as a complete shock! Thankfully, it’s mostly melted now!

These muffins are the perfect antidote to early snowfall and below freezing temperatures though. Soft and spicy and filled with juicy apples and tart cranberries, they are sure to warm you up!

Sometimes muffins with apples in them can become soggy and gummy but that’s definitely not the case here. There are the perfect amount of apple chunks in these muffins to prevent things from getting to soggy, with an excellent apple to cranberry ratio. We used fresh cranberries in ours, but you could also substitute frozen. Fresh cranberries tend to be in the markets more and more as we get closer to the holidays so they’re a nice change from the frozen variety if you can find them.

The crumb topping really makes these muffins special. We definitely like us some crumb topping here at Fancy Dough! Sweet and crunchy, it makes muffin tops that much more enticing to all who eat them.

You should really go make these muffins. Between the two of us we polished off the full dozen within two days. We at them for breakfast, lunch, and seriously consdiered eating them for dinner. They’re that good!

Go bake.

Apple Cranberry Crumb Muffins


Crumb Topping-

1/3 cup (67 g) packed light brown sugar

1 tablespoon (15 g) granulated sugar

1 teaspoon ground cinnamon

1/4 cup (60 g) salted butter, melted

2/3 cup (84 g) all-purpose flour


1/2 cup (115 g) salted butter, softened to room temperature

1/2 cup (100 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

2 large eggs

1/2 cup (120 g) sour cream

2 teaspoons vanilla extract

1 3/4 cups (220 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup half and half cream

1 apple, peeled and chopped (We used a medium-sized ambrosia)

1 cup fresh cranberries


  1. For the crumb topping: In a medium bowl, combine both sugars, cinnamon, and melted butter. Add the flour and stir again to combine. Set aside.
  2. Preheat your oven to 425 degrees F. Spray a 12-cup muffin tin with nonstick spray.
  3. For the muffins: Beat the sugars and butter together until smooth and creamy (you can use a mixer to do this, but we had success using a large spoon and bit of elbow grease). Add the eggs, sour cream, and vanilla extract. Beat again until well incorporated. Add the cream and stir again to combine.
  4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients and mix until about 3/4 of the way combined. Add the apple and cranberries and mix gently just until everything is combined.
  5. Spoon the batter evenly into each cup, filling each nearly to the top. Sprinkle a handful of the crumb mixture onto the top of each, crumbling some of the bigger chunks up with your hands. (Don’t be afraid to be generous here- the muffins will rise and the crumb topping will disperse more than it looks on the unbaked batter).
  6. Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, lower the temperature down to 350 degrees F, and bake for 15-17 minutes more, or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in their tin for 10 minutes before removing them to a wire cooling rack to cool completely. Enjoy!

Inspired by this recipe.


Spiced Honeycrisp Apple Cake

This is the motherload of cakes. Full of Honeycrisp apples, raisins, and pecans this cake screams autumn and warm, cozy, spicy goodness.

We have to admit we’re a bit obsessed with autumn fruit at the moment. So far, as of right now, we’ve made this and this with apples, and these lovelies with pears. Autumn produce is just so good right now that we don’t feel too bad bringing you one more recipe using it!

This cake brings together all sorts of fall flavours. Cinnamon, allspice, orange zest, apples, raisins, pecans. It’s the perfect cake to enjoy with a cup of coffee or tea on a chilly fall afternoon, but not so sweet that you couldn’t also enjoy it for breakfast (we promise it’s perfectly acceptable!).

It’s dense but not too dense, and has the perfect amount of caramely sweetness from the combination of white and brown sugar. You could definitely switch up the apples with something like a granny smith or gala as well.

You could also opt to omit the orange zest and allspice for an apple cake that is more traditionally flavoured. The raisins and pecans are also optional too, but they really do bring this cake to the next level from a flavour perspective.

If you’re in the market for a new everyday cake this is the perfect recipe to pull out this time of the year. It comes together with little fuss and is perfect when enjoyed between friends and family, but impressive enough to also be served to guests!

Go bake.

Spiced Honeycrisp Apple Cake


3 cups (390 g) all-purpose flour

1 1/2 cups vegetable oil (We used canola oil)

1 cup (201 g) granulated sugar

1 cup (212 g) light brown sugar, packed

zest of a small orange (about 1 teaspoon)

3 large eggs

1 teaspoon salt

1 teaspoon cinnamong

1/2 teasponn allspice

1 teaspoon baking soda

1 teaspoon vanilla

3 cups, peeled, cored and diced Honey Crisp apples (about 2 medium)

1 cup (112 g) pecans, chopped

1 cup (130 g) raisins


  1. Start by preheating your oven to 350 degrees F. Spray a bundt pan with non-stick spray.
  2. In a medium-sized bowl, whisk together your flour, salt, cinnamon, allspice, and baking soda.
  3. In a large bowl, beat together the oil, granulated sugar, brown sugar, and orange zest. Once combined, add the eggs and vanilla and beat until the mixture is creamy.
  4. Stir the dry ingredients into the wet ingredients and mix until about halfway combined. Add the raisins, pecans, and chopped apples and mix until fully combined.
  5. Transfer the mixture to the prepared pan. Bake for 65-75 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before removing the cake from the pan. Let cool completely (or as much as you can stand!), before slicing. Enjoy!

Inspired by this recipe.

Double Ginger Apple Crisp

It’s officially time to break out fall recipes and flavours! Bring on the apples, pumpkin, and spices because we’re ready to do some fall baking!

This apple crisp is the perfect way to ring in the new season with style, and will make your kitchen smell heavenly as well. Apples are definitely in abundance at our local market and we couldn’t resist making good use of them this week.

We decided to put a twist on this apple crisp with the addition of ginger in both the apple filling and the oatmeal crumble topping. Instead of adding a super gingery taste to the dish, the ginger adds a lovely warmth that will keep you nice and cozy on crisp fall evenings.

We used ginger root in the apple filling because as the crisp cooks the ginger breaks down and completely disappears amongst the apples. Ground ginger is used in the topping to add even more oomph to the ginger flavour.

There is some debate about what kind of apples work best for apple crisp and really, apple desserts in general. There is a team that is staunchly against using any type of sweet apple, like Red Delicious, in favour of more tart apples like Granny Smith, and then the team that doesn’t really seem to put too much emphasis on the type of apple used.

For us, we tried to come right down the middle. We used four Granny Smith apples and three Golden Delicious for the perfect balance between tart and sweet. The Granny Smith apples also tend to hold their shape better, where as the Golden Delicious cook down and create more of a jammy filling which is absolutely divine. We suggest that you use at least a couple Granny Smith apples to provide some structure, but other than that, use what’s in season and looks good where you are!

We topped ours with cheater’s custard using Bird’s custard powder. We’ve been reading British cookbooks lately, and were completely enamoured with the idea of using custard to top a crisp or crumble. Ice cream would be equally as wonderful though.

This is the perfect dessert for fall and you’re sure to make a friend of whoever eats it!

Go bake.

Double Ginger Apple Crisp


10 cups apples, peeled, cored, and sliced (We used 7 apples total- 4 Granny Smith and 3 Golden Delicious)

1 cup granulated sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

Thumb-sized piece of ginger (16 g), peeled and minced

2 cups (170 g) old-fashioned oats

2 cups (250 g) all-purpose flour

1 3/4 cups (350 g) packed light brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 cup (8 oz/230 g) salted butter, melted


  1. Start by preheating your oven to 350 degrees F. Grease a large baking dish with non-stick spray (the shape doesn’t really matter here, but a large, shallow dish such as a 9x 13 would work well).
  2. Place the sliced apples, granulated sugar, flour, cinnamon, and minced ginger into a large bowl and stir well to combine.
  3. In another bowl, combine the oats, flour, brown sugar, baking powder, baking soda, ground ginger, and melted butter.
  4. Place the apples into your prepared baking dish and spread out evenly. Sprinkle your oatmeal crumble evenly over top. Transfer the baking dish to the preheated oven and bake for 45 minutes, or until bubbly around the edges and golden brown on top. Let cool for a couple minutes before serving and then top with custard or vanilla ice cream. Enjoy!

Inspired by this recipe.