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 to enjoy during the holidays.

Table of Contents show

Why you will love these muffins

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

Muffins, like 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 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 - sliced almonds add texture and flavor to the muffins. A hint of almond extract enhances the almond flavor. I love almond extract so much that I added a touch to the glaze as well! TIP: To prolong the life of almonds and other nuts, store 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.

Preparation

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

Add the dry ingredients to a fine-mesh strainer (or sifter) and sift into a bowl. This keeps the flour light by removing any lumps and makes sure the dry ingredients are evenly combined.
In a separate bowl, mix together the wet ingredients starting with the oil, butter, and sugars. When well combined, 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 will 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 or brunch or with an afternoon coffee. Or share with neighbors and friends in lieu of a holiday cookie plate.

Equipment