Best Cranberry Almond Muffins Recipes
CRANBERRY ALMOND MUFFINS
My youngest daughter, Elaine, made these wonderful muffins for breakfast when my husband and I were visiting her in Virginia. We just loved them, so now we enjoy them at our home. -Janice Pletscher, Basking Ridge, New Jersey
Provided by Taste of Home
Time 40m
Yield 8 muffins.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the eggs, sour cream, butter and extract; stir into dry ingredients just until moistened. Fold in 1/2 cup almonds., Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds., Bake at 375° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts : Calories 310 calories, Fat 14g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 249mg sodium, Carbohydrate 39g carbohydrate (18g sugars, Fiber 2g fiber), Protein 6g protein.
CRANBERRY-ALMOND MUFFINS
Cranberries make these muffins abit tart; sliced almonds add some crunchand heart-healthy unsaturated fat.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h20m
Yield Makes 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
- Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin cranberries until combined.
- Spoon batter into baking cups until eachis three-quarters full. Sprinkle with almonds.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.
Nutrition Facts : Calories 131 g, Cholesterol 27 g, Fat 3 g, Fiber 2 g, Protein 4 g, Sodium 130 g
CRANBERRY ALMOND MUFFINS
Make and share this Cranberry Almond Muffins recipe from Food.com.
Provided by adena mangis
Categories Quick Breads
Time 40m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl combine the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk eggs, sour cream, butter, and almond extract; stir into dry ingredients just until moist. Fold in 1/2 cup almonds.
- Fill muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups 3/4ths full; sprinkle with remaining almonds.
- Bake at 375 for 20-25 minutes. Cool for 5 minutes before removing from pan to wire rack.
- Serve warm.
Nutrition Facts : Calories 310.4, Fat 14.6, SaturatedFat 6.3, Cholesterol 74.5, Sodium 301.6, Carbohydrate 39.7, Fiber 1.8, Sugar 19.7, Protein 6.4
CRANBERRY ALMOND MUFFINS [ CRANBERRIES YOGURT BREAD ]
Very light and moist - and not overly sweet. Chopping cranberries can be a humbling experience; but in my experience, the muffins are just as good even if the cranberries are left whole.
Provided by tmkurth
Categories Quick Breads
Time 40m
Yield 12-18 muffins, 12-18 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Grease and flour muffin tins for 12 large or 18 medium muffins. (Paper baking cups may also be used, though they will stick to the muffins.)
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
- In a medium bowl, stir the yogurt, milk, oil, almond extract and eggs until blended.
- Stir the yogurt mixture into the flour mixture until moistened; batter will be lumpy.
- With a rubber scraper and a gentle touch, fold in the cranberries.
- Spoon the batter into the muffin cups and sprinkle with the almonds.
- Bake muffins for 30 minutes or until toothpick inserted in the center comes out clean.
- Remove the muffins from the pans immediately and cool on a wire rack.
Nutrition Facts : Calories 242.2, Fat 8, SaturatedFat 2, Cholesterol 41.5, Sodium 228.9, Carbohydrate 36.4, Fiber 1.6, Sugar 10.9, Protein 6.3
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