These tender 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 color and flavors, these muffins are perfect to enjoy during the holidays.
1cupcranberries(fresh or frozen (don't thaw) plus extra for topping)
2 ½tablespoonscream(plus extra as needed to achieve the desired consistency)
Preheat the oven to 375 degrees. Line a muffin pan with liners. Set aside.
In a mixing bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In another mixing bowl, stir together the melted butter, oil, and sugars. Stir in the eggs and almond extract. Add the sour cream and milk and stir until the mixture is well-combined.
Fold in the dry ingredients until just combined. Do not overmix or the muffins will be tough.
Gently fold in the cranberries and almonds. The batter will be thick.
Using a ¼ cup (4 TBSP) cookie scoop, fill the muffin pan with the batter. Top with turbinado or coarse sugar, if desired.
Bake for 20-25 minutes until a toothpick inserted in the center of a muffin comes out clean. Cool.
For the glaze, in a small combine, stir together the powdered sugar, cream, and extract until smooth. Add more cream, if necessary, to achieve the desired drizzling consistency.
Drizzle the glaze over the muffins. Store in an airtight container for up to 5 days.
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.