Cranberry Almond Muffins

These Jumbo Cranberry Almond Muffins are moist, fluffy, and packed with flavours. 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 flavour brings more flavour 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 flavour and moisture.
• I add half a tablespoon of cinnamon for a warm flavour.
• 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 flavours and am using one tablespoon of orange zest. Trust me, that small amount will add a ton of orange aroma and flavour 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. These ingredients add moisture, fat, and flavour to these delicious muffins.
• Like many other recipes, we use eggs, and we need two.
• To have large and domed muffins, be sure to 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!

TIPS TO MAKE PERFECT DOMED TOP MUFFINS

There are a few tips that could guarantee a perfect muffin dome;

• Do not overmix the batter, and stop mixing as soon as there is no trace of dry ingredients left.
• Use room temperature ingredients. Be sure to leave the eggs and sour cream out of the fridge for an hour before making the batter.
• Place the liners into the pan cavities, leaving an empty cavity beside each cavity. Line every other spot.
• After making the batter, leave the bowl on the counter for 10-15 minutes. This helps the flour hydrate fully, absorb the moisture from other ingredients, and make the muffins super fluffy. Do the dishes and come back 🙂
• Fill the liners to the top. Unlike the cupcakes, in which we only fill the liner to ⅔ of its capacity, the muffin liner must be filled to the top.
• Set your oven to at least 425F, which is higher than usual. This will give the batter the highest rise!

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, 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 flavour 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.
• You can place a couple of cranberries on top for extra flavour and to make them look more beautiful.

• Bake the muffins in the 425F oven for 10 minutes, then bring the temperature down to 380F and bake them for another 15 minutes or until their top is golden.

See more muffin recipes;

Pumpkin Nutella Muffins,

Pumpkin Spice Muffins,

Banana Oat Peanut Butter Muffins,

Orange Muffins

Storing: Keep these muffins in an air-tight container in a cool place for a few days. They freeze for two weeks.

Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.

IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.

📖 Recipe