I made these apple cranberry muffins topped with a pecan streusel for a Christmas brunch, but you you don't need a holiday to enjoy them.
Apple Cranberry Muffins with Pecan Streusel
1 cup unsweetened applesauce
1/3 cup vegetable oil
1 egg, beaten
2 cups all-purpose flour
1/2 cup brown sugar
1/2 cup + 1 teaspoon granulated sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 lg. Granny Smith apple, peeled and diced
1 cup dried cranberries
1/2 cup pecans
2 T. unsalted butter
Preheat oven to 350 degrees F. Grease and flour 12-ct. muffin tin.
Soak cranberries in water to rehydrate.
In small bowl mix together applesauce, oil, and egg.
Reserve 1 teaspoon granulated sugar. In large bowl whisk together remaining granulated sugar, brown sugar, flour, baking soda, cinnamon, and salt.
Fold wet mixture into dry mixture. Drain cranberries. Fold cranberries and diced apples into batter. Divide evenly between muffin cups.
In food processor pulse together remaining sugar, pecans, and butter until crumbly. Spoon evenly over batter.
Bake 25-30 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes before removing.