Cranberry Almond Muffins Recipe

I just baked these cranberry almond muffins and honestly they turned out super yum with that nutty crunch and tangy cranberries that made my morning feel a little less blah.

I love makin these Cranberry Almond Muffins cause they combine all purpose and almond flour for balanced nutrition. I think the almond extract, fresh cranberries and sliced almonds add a tangy burst of flavor while milk, eggs and oil give a moist texture you really can trust.

Ingredients

• All-Purpose Flour: Provides structure and carbohydrates for energy, but is low in fiber and protein.
• Almond Flour: Offers a nutty flavor, improved protein, healthy fats, and extra nutritional benefits overall.
• Granulated Sugar: Imparts sweetness with simple carbohydrates; moderation is key due to low nutrient value.
• Fresh Cranberries: Infuse a tangy flavor and fiber, plus a burst of vitamins and antioxidants.
• Sliced Almonds: Add a crunchy texture, extra protein, fiber, and beneficial healthy fats for balance.
• Almond Extract: Enhances the overall almond taste, giving the muffins a fragrant and authentic twist.
• Milk: Moistens the batter and supports cohesive texture, with a touch of creaminess.

Ingredient Quantities

• 1 1/2 cups all purpose flour
• 1/2 cup almond flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 teaspoon almond extract
• 1 cup fresh cranberries
• 1/2 cup sliced almonds (divided between the batter and topping)

How to Make this

1. Preheat your oven to 375°F and line a muffin tin with paper liners.

2. In a large bowl, mix together all purpose flour, almond flour, granulated sugar, baking powder and salt.

3. In another bowl, beat the eggs lightly then stir in the milk, vegetable oil and almond extract.

4. Pour the wet ingredients into the dry and stir until just combined, do not overmix.

5. Gently fold in the fresh cranberries and half of the sliced almonds into the batter.

6. Scoop the batter into the muffin cups filling each about 2/3 full.

7. Sprinkle the remaining almonds evenly on top of each muffin.

8. Bake in the preheated oven for 18 to 22 minutes or until a toothpick inserted in the center comes out clean.

9. Remove the muffins from the oven and let them cool in the tin for about 5 minutes.

10. Transfer them to a cooling rack and enjoy your yummy Cranberry Almond Muffins warm or after they cool down.

Equipment Needed

1. Muffin tin lined with paper liners
2. One large mixing bowl
3. A second bowl for mixing the wet ingredients
4. Measuring cups and spoons
5. Whisk or fork for beating the eggs
6. Spatula for stirring and folding
7. Cooling rack
8. Toothpick for testing doneness
9. Oven mitts or gloves

FAQ

• Q: How long do these muffins stay fresh?
  A: They generally last about 2 days at room temperature in an airtight container. If you want them longer, chill or freeze them.
• Q: Can I use dried cranberries instead of fresh ones?
  A: Sure, you can swap them but the texture and taste might change a bit. Fresh cranberries give a tangier burst of flavor so that’s prefered.
• Q: Is it possible to replace almond extract with vanilla extract?
  A: Yup, you can use vanilla extract but you’ll miss out on that nutty almond flavor that makes these muffins so distinct.
• Q: How do I prevent the muffins from getting soggy on the bottom?
  A: Avoid overmixing the batter and check your oven temperature. Every oven is different so sometimes you need to adjust the baking time a little.
• Q: Can I prepare the batter ahead of time?
  A: You sure can prep it a few hours in advance, but mix it up just before baking if possible, so the leavening agent can do its job.

Cranberry Almond Muffins Recipe Substitutions and Variations

• Swap the almond flour with hazelnut flour if youre looking for a slightly different nutty flavor. Just note that the texture may be a bit denser.
• If you dont have regular milk, try almond milk or even soy milk as a one to one substitution. The muffins will still turn out moist and tasty.
• You can replace eggs by mixing 1 tablespoon of flaxseed with 3 tablespoons of water for each egg. This little trick works good in keeping things together.
• If vegetable oil isnt available, melted butter or coconut oil can be used instead. They add an extra flavor note that isnt too overpowering.

Pro Tips

1. Make sure you dont overmix the batter. Mix until just combined so your muffins come out tender instead of tough
2. Be really gentle when folding in the cranberries and almonds, otherwise they might break up and change the texture of the muffins
3. Preheat your oven properly and use a timer so you dont end up with overcooked muffins. A toothpick test is key but make sure its clean before reusing
4. Let the muffins cool in the tin for about 5 minutes before moving them to a rack. This helps them set and reduces the risk of falling apart when you take them out