SILVER FOODIE

Cranberry Almond Muffins

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November 4, 2015
Cuisine
Course
Serves 12
Equipment
muffin tin, oven
Prep time
15m
Cook Time
22m

Cranberry Almond Muffins are a wonderful combination with the tartness of cranberries balanced by the more delicate flavor of almonds and almond extract.  These muffins are really delicious for the holidays or any day!

 

Note:  The last 3 ingredients go on top of the muffins before baking.  Don’t put them in the batter.


Ingredients

  • 1 Cup
    All-purpose Flour
  • 1/2 Cup
    Whole Wheat Flour
  • 3/4 Cups
    Sugar, granulated
  • 1 1/2 Teaspoon
    Baking Powder
  • 1/4 Teaspoon
    Salt
  • 1
    Egg
  • 1/2 Cup
    Milk
  • 4 Tablespoons
    Butter, melted
  • 1 Teaspoon
    Almond Extract
  • 1 2/3 Cup
    Cranberries, whole
  • 1 Tablespoon
    Butter, cut into 12 cubes
  • 2 Teaspoons
    Sugar, granulated
  • 1/4 Teaspoon
    Cinnamon, ground
  • 1/2 Cup
    Almonds, sliced

Instructions

  1. Heat oven to 375 degrees F. Mix together flours, sugar, baking powder, and salt. Whisk together egg, milk, melted butter, and almond extract. Fold into flour mixture. Stir in cranberries. (Remaining ingredients are for topping)

  2. Put Cranberry Almond Muffins batter into greased muffin tins (or use cupcake liners). Top each muffin with butter cubes, 2 teaspoons sugar, cinnamon and almonds.

  3. Bake Cranberry Almond Muffins at 375 degrees F. for 22 minutes, or until a toothpick comes out clean.

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