Cranberry Almond Muffins

These Jumbo Cranberry Almond Muffins are moist, fluffy, and packed with flavors. These muffins make a perfect breakfast item or afternoon snack.

About This Recipe

• This recipe is easy to make, and you do not need a stand or electric mixer.
• The recipe calls for all-purpose and almond flour. Almond flavor brings more flavor and texture to the recipe.
• For the leavening, we need one tablespoon of baking powder.
• In this recipe, we need both granulated and light brown sugar. Brown sugar contains molasses which has flavor and moisture.
• I add half a tablespoon of cinnamon for a warm flavor.
• This recipe also has half a cup of sliced almonds and some extra for garnishing. Sliced almonds add additional crunch.

• I love the combination of orange and cranberry flavors and am using one tablespoon of orange zest. Trust me, that small amount will add a ton of orange aroma and flavor to these Cranberry Almond Muffins.
• In this recipe, we use 2 cups of cranberries. I find frozen cranberries very easy to use. All you need to do is measure the berries and add them to the recipe as instructed. No need to thaw them! Fresh cranberries are fine too.
• The liquid in this recipe comes from sour cream and buttermilk. Both these ingredients add moisture, fat, and flavor to these delicious muffins.
• Like many other recipes, we use eggs, and we need two.
• To have large and domed muffins, be sure o put two scoops of batter into each muffin pan cavity. Muffins are different from cupcakes and should fill up the liner above the rim of the pan cavity.
• This muffin batter will be thick and lumpy, and that is okay!

How To Make These Cranberry Almond Muffins

• As I mentioned before, this recipe is easy to make. After measuring the ingredients, you need two bowls; one for the dry and one for the wet ingredients.
• Melt the butter, add the oil to it, mix and set aside.
• Whisk two flours, baking powder, and salt in a large bowl. Add the sliced almonds and mix.
• Mix both sugars and orange zest. Use your fingertips and rub the orange zest with the sugars. This helps the orange aroma and flavor release.
• Add the above mixture to the flour mixture and mix.
• Add the cranberries to the mixture and gently fold to coat the cranberries with flour.

• Add the eggs, buttermilk, sour cream, and vanilla extract to the butter/ oil mixture and whisk until well blended. A hand whisk is enough. No electric mixer is necessary.
• Pour this over the dry ingredients and gently mix. Go slowly not to burst the cranberries.
• Use an ice cream scoop and drop two scoops in each pan cavity.
• Sprinkle the top with raw sugar and more sliced almonds.
• For extra flavor and to make them look more beautiful, you can place a couple of cranberries on top.

See more muffin recipes;

Pumpkin Nutella Muffins,

Pumpkin Spice Muffins,

Banana Oat Peanut Butter Muffins,

Orange Muffins

📖 Recipe