These muffins are a delightful twist on the classic cereal muffins, incorporating warm spices and a mix of dried fruits for a flavorful and wholesome treat.
Preheat your oven to 375°F (190°C).
Ensure your oven is fully preheated for even baking.
Grease a 12-cup muffin tin or line it with paper liners.
Using paper liners makes cleanup easier and prevents sticking.
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt.
Whisking the dry ingredients helps to evenly distribute the baking powder and spices.
In another bowl, whisk together the milk, egg, vanilla extract, and melted butter.
Ensure the butter is slightly cooled to prevent cooking the egg.
Peel and chop the apple and pear into small pieces.
Chop the fruits into uniform pieces for even distribution in the muffins.
Add the wet ingredients to the dry ingredients and stir until just combined.
Avoid overmixing to keep the muffins tender.
Fold in the chopped apple, pear, raisins, dried cranberries, and oats.
Gently fold to prevent breaking the fruit pieces.
Divide the batter evenly among the prepared muffin cups.
Fill each cup about three-quarters full for nicely domed muffins.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Rotate the muffin tin halfway through baking for even cooking.
Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the muffins from becoming soggy.
Serve the muffins warm or store them for later.
Enjoy with a cup of tea or coffee for a delightful snack.
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