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Moist and Fruity Cranberry Almond Muffins

These easy Cranberry Almond Muffins combine the tartness of cranberries with nutty almonds for a delightfully moist treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast, Brunch, Snack
Cuisine American
Servings 12 muffins
Calories 180 kcal

Ingredients
  

Dry Ingredients

  • 1.5 cups all-purpose flour Provides structure and base for the muffins.
  • 0.5 cups almond flour Adds a nutty flavor and keeps the muffins moist.
  • 1 teaspoon baking powder Helps the muffins rise.
  • 0.5 teaspoon baking soda Further aids in leavening.
  • 0.5 teaspoon salt Enhances flavor.
  • 1 cup granulated sugar Sweetens the muffins.

Wet Ingredients

  • 1 large egg Binds ingredients and adds moisture.
  • 0.5 cups unsweetened applesauce Replaces oil for a healthier version.
  • 0.5 cups milk (or non-dairy milk) Adds moisture and richness.
  • 1 teaspoon vanilla extract Imparts sweetness and warmth.

Mix-Ins

  • 1 cup fresh or frozen cranberries (chopped if large) Brings tart sweetness.
  • 0.5 cups slivered almonds Provides crunch and nuttiness.

For Topping

  • 2 tablespoons melted butter For brushing on top; ensures a golden finish.

Instructions
 

Preparation

  • Start by gathering all your ingredients on the countertop. Measure them out as specified in the recipe to ensure accuracy and ease when you begin mixing.
  • Preheat your oven to 350°F (175°C). This ensures your muffins bake evenly and rise beautifully.
  • While your oven heats, line a 12-cup muffin tin with paper liners or lightly grease it.

Making the Batter

  • In a large mixing bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the granulated sugar and egg until light and fluffy, about 2-3 minutes.
  • Mix in the unsweetened applesauce, milk, and vanilla extract to the egg and sugar mixture, stirring gently until fully combined.
  • Gradually fold in the dry ingredients into the wet mixture with a spatula, being careful not to overmix.
  • Fold in the chopped cranberries and slivered almonds gently.

Baking

  • Spoon the muffin batter evenly into the prepared muffin cups, filling each about ¾ full.
  • Brush the top of each muffin with melted butter.
  • Bake for 18-22 minutes, checking for doneness with a toothpick.
  • Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins are versatile; feel free to adjust the sweetness or mix-ins to cater to your preferences.
Keyword Cranberry Almond, easy baking, Fruity Treat, Muffins, Quick Recipe