Best 2 Cranberry Almond Muffins Recipes
Elevate your morning routine or afternoon tea time with the tantalizing Cranberry Almond Muffins, a delightful treat bursting with flavors and textures. These muffins are not only easy to make but also a delightful symphony of sweet and tangy notes, with the vibrant cranberries adding a pop of color and a burst of tartness, while the almonds provide a satisfying crunch and nutty flavor. Whether you prefer a classic muffin experience or a gluten-free variation, this recipe has you covered. Indulge in the goodness of these muffins freshly baked from your oven, and savor every bite of their moist and fluffy texture.
Here are our top 2 tried and tested recipes!
CRANBERRY ALMOND MUFFINS
My youngest daughter, Elaine, made these wonderful muffins for breakfast when my husband and I were visiting her in Virginia. We just loved them, so now we enjoy them at our home. -Janice Pletscher, Basking Ridge, New Jersey
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds., Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 14g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY-ALMOND MUFFINS
Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
- Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin cranberries until combined.
- Spoon batter into baking cups until eachis three-quarters full. Sprinkle with almonds.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.
Nutrition Facts : Calories 131 g, Cholesterol 27 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 130 g
Tips:
- Use fresh or frozen cranberries for the best flavor and texture in your muffins. If using frozen cranberries, thaw them before adding them to the batter.
- Chop the almonds finely before adding them to the batter. This will help distribute them evenly throughout the muffins and prevent them from sinking to the bottom.
- Be sure to preheat your oven before baking the muffins. This will help them rise evenly and prevent them from becoming dense.
- Fill the muffin cups about 2/3 full. This will prevent them from overflowing in the oven.
- Bake the muffins until a toothpick inserted into the center comes out clean. This usually takes about 25 minutes.
- Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Conclusion:
These cranberry almond muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They are also a great way to use up leftover cranberries after the holidays. With their moist, tender crumb and sweet-tart flavor, these muffins are sure to be a hit with everyone who tries them.
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