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TEST KITCHEN APPROVED

Cranberry Almond Muffins

Name: Cranberry Almond Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 muffins
Ingredients: 1-1/2 cups all-purpose flour; 1/2 cup sugar; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 large eggs; 1/2 cup sour cream; 1/4 cup butter, melted; 1/4 teaspoon almond extract; 3/4 cup sliced almonds, divided; 1/2 cup whole-berry cranberry sauce

TEST KITCHEN APPROVED

6 Reviews

Total Time:Prep: 20 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Janice Pletscher, Basking Ridge, New Jersey

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 10, 2022

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

TEST KITCHEN APPROVED

Cranberry Almond Muffins

Contest Winner

6 Reviews Add your review

Yield:8 muffins

Prep:20 min

Cook:20 min

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Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup sour cream
1/4 cup butter, melted
1/4 teaspoon almond extract
3/4 cup sliced almonds, divided
1/2 cup whole-berry cranberry sauce

Text Ingredients

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Directions

1
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.

2
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.
3
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.