Three Easy Autumn Muffin Recipes

by Rachel Paxton

I love baking during cool fall weather. It’s great to enjoy fresh
homemade muffins right out of the oven. Here are some muffin
recipes that will give your kitchen the scent of fall…apples,
cranberries, cinnamon, yum!

If you don’t have a lot of time to bake, muffins freeze really
well. On the weekend make a double batch of muffins, and whatever
your family doesn’t eat, you can place into ziploc freezer bags
to eat later in the week. Warm them up for a quick breakfast on
cool, busy mornings.

autumn muffin recipes

Apple Muffins

2 1/4 c. flour
1/2 c. sugar
3 1/2 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. nutmeg
Pinch of salt
1/4 c. shortening, melted
2 eggs
1 c. milk
1 c. chopped apples


Preheat oven to 375 degrees. Mix dry ingredients together in a
bowl, then stir in liquid ingredients. Add chopped apples. Fill
greased or paper-lined muffin cups two thirds full. Bake about
25 minutes or until lightly browned.

Autumn Nutmeg Muffins

2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. nutmeg
3/4 c. brown sugar
2 eggs, beaten
1 c. buttermilk
1/4 c. shortening, melted


Preheat oven to 425 degrees. Sift dry ingredients together. In a
different bowl beat eggs; add sugar and blend well. Add
buttermilk and melted shortening. Blend into dry ingredients,
mixing only until ingredients are moistened. Spoon into greased
muffin pans, filling 2/3 full. Bake for 15 to 20 minutes.

Cranberry Muffins

1/2 c. butter or margarine, softened
1 c. sugar
2 eggs
1 tsp. vanilla
1 c. sour cream
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/4 tsp. salt
1 cup fresh cranberries, chopped


Preheat oven to 400 degrees. Cream butter and sugar together. Add
eggs and vanilla, mixing well. Stir in sour cream. In a separate
bowl, combine flour, baking powder, baking soda, nutmeg, and
salt. Stir dry ingredients into the creamed mixture until
moistened. Stir in sour cream. Stir in cranberries. Fill greased
or paper-lined muffin cups two thirds full. Bake for 20 to 25

Rachel Paxton is a freelance writer and mom of five. For more
recipes, gardening, organizing tips, home decorating, holiday
hints, and more, visit Creative Homemaking at