Cranberry Almond Muffins

These tender Cranberry Almond Muffins are filled with pops of tart cranberries and crunchy almonds. A hint of almond extract enhances the almond flavor and a sweet glaze is a beautiful finishing touch. With festive colors and flavors, these muffins are perfect for the holidays. 

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Why you will love these muffins

Cranberry almond muffins will brighten your day with seasonal flavor and color, just like these roasted cranberries. The vibrant red cranberries are so pretty; their tart flavor will wake your taste buds.

These Orange Marmalade Muffins are ideal for breakfast because you can make them on the weekends and enjoy them throughout the week. A simple powdered sugar glaze adds a touch of sweetness, and the festive flavors of cranberry and almond are perfect during this time of year.

Ingredients

• cake flour – cake flour is much finer than all-purpose flour. It has less protein, so it develops less gluten, which means the muffins will have a softer, more tender crumb. TIP:  If you don't have cake flour, you can substitute it with all-purpose flour using this method:  measure one cup of all-purpose flour. Remove 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch. Whisk together and use this as a substitute for one cup of cake flour.
• combination of oil and butter – the butter provides flavor, and the oil helps to keep the muffins moist
• sour cream – sour cream adds moisture, which helps to keep the muffins tender.
• whole milk – if you don’t have whole milk, you can substitute ½ low-fat or fat-free milk with ½ cream or half-and-half.
• cranberries – either fresh or frozen can be used. If using frozen, don't thaw before adding to the batter.
• almonds - To prolong the life of almonds and other nuts, store them in an airtight container in the refrigerator or freezer. Nuts have a high amount of unsaturated fat, which can cause them to turn rancid (spoil) when stored at room temperature.
• almond extract enhances the almond flavor and adds a special holiday touch, like in these cornstarch cookies. I love almond extract so much that I added a touch to the glaze! 

Preparation

These cranberry almond muffins come together easily with just a few steps.

• Sift the dry ingredients to remove lumps and lighten the mixture.
• Mix the wet ingredients in a separate bowl, starting with the oil, butter, and sugars. Add the eggs and almond extract and stir to incorporate. Then add the sour cream and milk and mix well.
• Gently fold the dry ingredients into the wet. Stir until the flour mixture is just combined. Over-mixing will result in a tough muffin.
• Gently fold in the cranberries and almonds. The batter will be thick. Using a cookie scoop, portion the batter into a muffin pan lined with paper liners. Top with turbinado or coarse sugar, if desired. This gives the muffins a crunchy top.
• Bake until the muffins are slightly golden and a toothpick inserted in the middle comes out clean.
• Let the muffins cool. Mix together the glaze and drizzle over the muffins, if desired.

Storing

Cranberry almond muffins keep well and stay moist in an airtight container for up to 5 days.

Enjoying

The flavor of almond extract has a nostalgic vibe for me, and I especially love it during the holidays. It's the perfect addition to these muffins for an extra festive flair. Cranberry almond muffins can be enjoyed as breakfast, brunch, or afternoon coffee. Pair these muffins with puff pastry cherry pie turnovers to share with friends and neighbors during the holidays.

Equipment

Mixing bowls | Measuring cups and spoons | Liquid measuring cup | Mesh strainer | Butter warmer pot | Muffin pan | Muffin liners | 4 tablespoon cookie scoop