16 people

Cranberry Almond Muffins

  • 2 cups flour
  • 1 cup sugar
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 3/4 cup orange juice
  • 1 tbsp orange zest
  • 2 tbsp vegetable oil
  • 1 whole egg
  • 1 1/2 tsp almond extract
  • 1 tbsp vanilla paste
  • 1 1/2 cup cranberries chopped in food processor
  • 1/2 cup sliced almonds

Nutritional information

Calories: 177kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 1mgSodium: 231mgPotassium: 100mgFiber: 2gSugar: 15gVitamin A: 29IUVitamin C: 8mgCalcium: 49mgIron: 1mg

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 people

For the cranberry almond muffin recipe

  • Preheat oven to 350 degrees.
    In a large mixing bowl add all the wet ingredients (orange juice, egg, oil, and extracts) and mix with a whisk. In another bowl add all the dry ingredient and stir well excluding the chopped cranberries. Then combine the dry ingredients with wet and mix well with a whisk, you might want to switch to a rubber spatula if you find that easier to combine all the ingredients well. Add the chopped cranberries and combine well.
    Place a paper cup in a dozen muffin pan and fill 3/4 of the cup full. Then sprinkle the tops of the muffins with sliced almonds. (You should be able to get about 15 muffins from this recipe.) Place in the oven and bake for 18-20 minutes or until a cake tester comes out clean. Take out and allow to cool for at least 10 minutes. Then serve and enjoy!
    Cranberry muffin recipe with almond

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