Cranberry-Almond Muffins Recipe

Name: Cranberry-Almond Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Butter for greasing; 1 1/2 cups all-purpose flour, plus more for dusting; 1 cup almond flour; 1/3 cup sugar; 2 teaspoons baking powder; 1 teaspoon kosher salt; 1 cup whole milk; 1/3 cup vegetable oil; 1 large egg; 1/2 cup dried cranberries; 1/2 cup chopped almonds

Servings: persons

Butter for greasing
1 1/2 cups all-purpose flour, plus more for dusting
1 cup almond flour
1/3 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1 cup whole milk
1/3 cup vegetable oil
1 large egg
1/2 cup dried cranberries
1/2 cup chopped almonds

1
Preheat the oven to 350.
2
Butter and flour a 12-cup muffin pan.
3
In the bowl of an electric mixer, whisk together the 1 1/2 cups flour, almond flour, sugar, baking powder and salt.
4
In a large glass measuring cup, whisk together the milk, oil and egg, then whisk the wet ingredients into the dry mixture along with the cranberries.
5
Divide the batter between the muffin cups and sprinkle with the almonds.
6
Bake the muffins 20 to 25 minutes, until a tester comes out clean.
7
Let cool, then remove the muffins from the pan and serve.

931

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: Butter for greasing, 1 1/2 cups all-purpose flour, plus more for dusting, 1 cup almond flour, 1/3 cup sugar, 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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