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–+ servings
Almond-Cranberry-Muffins

Cranberry Almond Muffins

The most delicious jumbo and bakery style Cranberry Almond Muffins.
5 from 3 votes
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12
Calories 355 kcal

Ingredients
 

For The Muffins

  • 2 cups All-purpose flour, Spooned and leveled
  • ½ cup Almond flour
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 teaspoon Cinnamon
  • ⅓ cup Sliced almonds
  • 1 cup Granulated sugar
  • ¼ cup Light brown sugar, Packed
  • 1 tablespoon Orange zest
  • 2 cups cranberries, Fresh or frozen
  • 1½ tablespoon Vanilla extract
  • 2 Eggs, Room temperature
  • ½ cup Sour cream, Room temperature
  • ½ cup Buttermilk, Room temperature
  • ¼ cup Butter
  • ¼ cup Oil

For Topping

  • ¼ cup Raw sugar
  • ⅓ cup Sliced almonds

Instructions
 

  • Preheat the oven to 425°F, and line a 12-cavity muffin pan with liners in every other cavity and set aside.
  • Melt the butter, remove from the heat and add the oil. Set aside to cool down slightly.
    ¼ cup Butter, ¼ cup Oil
  • Whisk together two flours, baking powder, cinnamon, and salt. Fold in the sliced almonds.
    2 cups All-purpose flour, ½ cup Almond flour, 1 tablespoon Baking powder, ½ teaspoon Salt, 1 teaspoon Cinnamon, ⅓ cup Sliced almonds
  • In a separate bowl, rub the orange zest into the sugars. This will release the orange zest aroma and flavor. Add this to the flour mixture and mix.
    1 cup Granulated sugar, ¼ cup Light brown sugar, 1 tablespoon Orange zest
  • In the oil and butter bowl, whisk the eggs, buttermilk, sour cream, and vanilla extract.
    1½ tablespoon Vanilla extract, 2 Eggs, ½ cup Sour cream, ½ cup Buttermilk
  • Add the above mixture to the dry ingredients, and gently mix. Do not overmix.
  • Fold in the cranberries, and go very slow or you will burst the cranberries. If using frozen cranberries, do not thaw them.
    2 cups cranberries
  • The batter will be thick and lumpy, and that is okay. Scoop the batter into the lined muffin pan. Put two large scoops in each cavity. More batter gauranties large and domed muffins.
  • Sprinkle some raw sugar and sliced almonds on top of the batter. You can place a couple of cranberries on top of the batter to make the baked muffins more beautiful.
    ¼ cup Raw sugar, ⅓ cup Sliced almonds
  • Bake them for 10 minutes, then bring the temperature down to 380℉ and bake them for another 15 minutes or until their top is golden.
  • Let them cool down in the pan for 5 minutes, then transfer them to the cooling rack.

Nutrition

Calories: 355kcalCarbohydrates: 47gProtein: 6gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 44mgSodium: 260mgPotassium: 122mgFiber: 2gSugar: 27gVitamin A: 247IUVitamin C: 3mgCalcium: 120mgIron: 2mg
Keyword BEST MUFFINS, CRANBERRY ALMOND MUFFINS, CRANBERRY MUFFIN, MOIST MUFFIN, MUFFIN
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