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Cranberry Almond Muffins Recipe

Cranberry Almond Muffins Recipe photo by Taste of Home

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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

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Cranberry Almond Muffins Recipe

Prep: 20 min. Bake: 20 min.

Yield: 8 Servings

20 20 40

Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1/2 cup sour cream
1/4 cup butter, melted
1/4 teaspoon almond extract
3/4 cup sliced almonds, divided
1/2 cup whole-berry cranberry sauce

Directions

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 near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.

Nutritional Facts 1 serving (1 each) equals 310 calories, 14 g fat (6 g saturated fat), 78 mg cholesterol, 249 mg sodium, 39 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Cranberry Almond Muffins in Taste of Home February/March 2006, p27

Big Batch Baked Goods

We enjoy homemade baked goods for breakfast, but I don’t have time to bake each morning before school. So I devote 1 day a month to making large batches of cinnamon rolls, doughnuts, cream cheese rolls and muffins. I place them in heavy-duty resealable plastic bags labeled with the date. (They freeze for about 2 months.) On busy mornings, it’s a snap to pop a few in the microwave to warm. The kids love the fresh-baked flavor. —Lori T., New London, Texas

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Cranberry Almond Muffins

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Reviewed on Jul. 24, 2012 by bjwhite

This is a wonderful recipe-- I make these when I want a very special muffin for teas, brunches, etc. The only change I make is I add 1/2 c. milk as the dough is very thick otherwise. Also, I put a light powdered sugar glaze w/ almond extract on just after baking. Delicious!!!

Reviewed on Jan. 28, 2012 by Cornwall

These are not only pretty but delicious. All my favorite flavors. I doubled the recipe.

Reviewed on Jan. 12, 2012 by tbeachrocks

So simple, quick, and tastes amazing!

Reviewed on Dec. 15, 2010 by bake1985

these are absolutly mouth wateringly good! if you dont believe me make them your slef and find out!