Apple Cranberry Gouda Muffins

14 to 18 muffins
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  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1/2 cup heavy cream or milk
  • 1 teaspoon vanilla extract
  • 1 cup diced apples (cut into 1/4-inch dice)
  • 1 cup diced Roth Gouda cheese (cut into 1/4-inch dice)
  • 1/2 cup dried cranberries
  • For The Streusel Topping
  • 1/2 cup oats
  • 1/4 cup flour
  • 1/4 cup butter
  • 1 teaspoon cinnamon


  1. Preheat oven to 350 degrees.
  2. Line a muffin tin with cupcake liners or grease the tin with butter or spray to prevent sticking.
  3. In a medium bowl, sift flour, cinnamon, baking soda, baking powder and salt. Set aside.
  4. In a separate large bowl, beat butter, brown sugar and granulated sugar until smooth. Add eggs one at a time, mixing between each addition, until incorporated. Fold in yogurt, cream and vanilla extract.
  5. Gradually add dry ingredients to wet ingredients, mixing between each addition until just incorporated. The batter will be thick. Gently fold in apples, Gouda and cranberries. Using a cookie scooper or large spoon, fill muffin tins 3/4 full with batter. Sprinkle with streusel topping, then transfer to the oven.
  6. To make streusel topping, add all ingredients into a small bowl. Using a pastry cutter or with your fingers, mix dough until consistency is crumbly.
  7. Bake for 20 to 25 minutes or toothpick inserted into the center of the muffins comes out clean.