Cranberry Almond Muffins Recipe

Name: Cranberry Almond Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1/2 c. brown sugar; 1/4 c. sugar; 2 tsp. baking powder; 1 tsp. salt; 1 1/4 c. milk; 1/2 c. oil; 1 egg; 2 tsp. almond extract; 1 c. fresh or frozen, chopped cranberries; sugar; 1/3 c. slivered almonds

Servings: persons

2 c. flour
1/2 c. brown sugar
1/4 c. sugar
2 tsp. baking powder
1 tsp. salt
1 1/4 c. milk
1/2 c. oil
1 egg
2 tsp. almond extract
1 c. fresh or frozen, chopped cranberries
sugar
1/3 c. slivered almonds

1
Preheat oven to 350u00b0.
2
Grease a 12-cup muffin tin.
3
Combine flour, both sugars, baking powder and salt in a medium mixing bowl.
4
Combine milk, oil, egg and almond extract in a separate mixing bowl. Add liquid ingredients to dry, stirring just until dry ingredients are moist.
5
Stir in cranberries.
6
Fill muffin cups 3/4 of the way full with batter.
7
Sprinkle tops with sugar and almonds.

1088

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 c. flour, 1/2 c. brown sugar, 1/4 c. sugar, 2 tsp. baking powder, and more.

Yes, Cranberry Almond Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Almond Muffins

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