Best 2 Cranberry Almond Muffins Recipes
In the realm of delectable baked goods, the cranberry almond muffin stands as a beacon of flavor and textural delight. This classic treat combines the tangy sweetness of cranberries with the nutty crunch of almonds, creating a symphony of taste in every bite. Whether you're a seasoned baker or just starting your culinary journey, this guide will lead you to the ultimate recipe for cranberry almond muffins, ensuring a perfect blend of flavors and textures that will tantalize your taste buds and leave you craving for more.
Here are our top 2 tried and tested recipes!
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
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.
Tips:
- For a sweeter muffin, add an extra ¼ cup of sugar.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- To make sure the muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, the muffins are done.
- These muffins are best when served warm, but they can also be stored at room temperature for up to 2 days or in the freezer for up to 2 months.
- You can also add other ingredients to these muffins, such as blueberries, chopped nuts, or chocolate chips.
Conclusion:
These cranberry almond muffins are a delicious and easy-to-make breakfast or snack. They're perfect for busy mornings or for packing in lunches. With their moist texture, sweet and tart flavor, and crunchy almond topping, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy muffin recipe, give these cranberry almond muffins a try!
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