Cranberry Almond Muffins
Packed with cranberries and topped with sliced almonds, these Cranberry Almond Muffins are a tasty way to start the morning!
Servings: 18 muffins
Calories: 228kcal
Ingredients
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1½ cups granulated sugar
- 3 oz. 6 Tbsp unsalted butter, softened
- ½ tsp salt
- 3 large eggs
- ⅓ cup buttermilk
- 2 tsp vanilla extract
- 1 tsp almond extract
- ⅓ cup vegetable oil
- 1½ cups cranberries fresh or frozen
- 1 cup sliced almonds divided
Instructions
- Preheat oven to 375°F.
- Lightly spray 2 muffin tins with baking spray, or line muffin tins with paper liners.
- Using a medium mixing bowl, add flour and baking powder; stir until well combined. Set mixture aside.
- Using an electric mixer, cream together sugar, butter and salt until light and fluffy (~3-4 minutes on medium speed).
- Using a medium mixing bowl, whisk together eggs, buttermilk, vanilla extract, almond extract and oil. Pour liquid mixture into bowl of mixer in 2 additions, mixing well after each addition.
- Add flour mixture and mix on low until well combined.
- Fold in cranberries and ¾ cup of almonds.
- Divide batter evenly into prepared muffin tins.
- Sprinkle the remaining sliced almonds on top of the muffins before baking.
- Bake for 28-30 minutes, or until a toothpick inserted into center of a muffin comes out clean. (Note: Check the muffins after ~20 minutes. If the almonds on top are browning too quickly, tent the pan with foil.)
Nutrition
Calories: 228kcal | Carbohydrates: 35g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 81mg | Potassium: 135mg | Fiber: 2g | Sugar: 18g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg
