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Cranberry Almond Muffins

 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
8 ServingsPrep: 20 min. Bake: 20 min.

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 McCormick® Pure 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.

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Cranberry Almond Muffins (continued)

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.