Cranberry Almond Muffins Recipe

5 4 8
Cranberry Almond Muffins Recipe
Cranberry Almond Muffins Recipe photo by Taste of Home
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Cranberry Almond Muffins Recipe

Read Reviews
5 4 8
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 almond extract
  • 3/4 cup sliced almonds, divided
  • 1/2 cup whole-berry cranberry sauce

Directions

In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk 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 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
Originally published as Cranberry Almond Muffins in Taste of Home February/March 2006, p27

Nutritional Facts

1 each: 310 calories, 14g fat (6g saturated fat), 78mg cholesterol, 249mg sodium, 39g carbohydrate (18g sugars, 2g fiber), 6g protein.

  • 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
  1. In a bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds.
  2. 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.
  3. Bake at 375° for 20-25 minutes or until a toothpick inserted 1 in. from the edge comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.
Originally published as Cranberry Almond Muffins in Taste of Home February/March 2006, p27

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bjwhite User ID: 1163984 79779
Reviewed Jul. 24, 2012

"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!!!"

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Cornwall User ID: 1529365 78002
Reviewed Jan. 28, 2012

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

MY REVIEW
tbeachrocks User ID: 6452607 154182
Reviewed Jan. 12, 2012

"So simple, quick, and tastes amazing!"

MY REVIEW
bake1985 User ID: 4963552 79778
Reviewed Dec. 15, 2010

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

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