Cranberry Almond Muffins
It's November and there's a chill in the air. I'm ready to fill my home with the warm and cozy aromas of the season. Laced with cranberries, almonds, orange zest and cinnamon these muffins are the a great way to warm up a frosty morning. Baking a batch of muffins easier than you might think. With very little effort and some humble ingredients you can start your day with some homemade heaven. So seriously consider putting aside that boring bowl of cereal and stat baking.
A few simple ingredients come together to create complex flavors
I'd be lost without my trusty zester. If you don't already own one, I say run right out and get one. You won't be sorry.
I find topping the muffins with flaked almonds adds a nice crunch.
Cranberry Almond MuffinsMakes 12
Ingredients:
1 3/4c all purpose flour (I prefer unbleached)1 tsp baking soda1 tsp baking powder1 tsp cinnamon1/2 tsp salt1/2c butter, room temperature1/4c brown sugar1/2c sugar2 eggs, room temperature1/2c sour cream1 tbsp vanilla extract1 tsp almond extract1 large orange, zested and juiced (you'll need 2 tbsp of juice)2 tbsp milk1 1/2c fresh cranberries1/2c flaked almonds, plus more for topping
Directions:
1. Preheat the oven to 425 degrees.Line a muffin pan with cupcake papers.
2. In a medium bowl, combine dry ingredients (flour, baking soda, baking powder, cinnamon and salt. Set aside.
3. In a large mixing bowl, or in the bowl of a standing mixer blend butter and sugars until fluffy. Add eggs, sour cream and extracts until smooth. Add zest and combine.
4. Using a wooden spoon, add dry ingredients, milk and orange juice. Fold in cranberries and almonds just until everything is well distributed.
5. Equally divide the batter among the muffin cups and top with flaked almonds (and an extra cranberry if you like.)
6. Bake for 5 minutes at 425, then decrease the temperature to 350 degrees. Bake for another 15-20 minutes or just until a tester inserted in the center of each muffin comes out clean. Once baked, cool in the pan for 5 minutes and then place on a cooling rack to cool completely. These muffins keep well for up to 5 days in a covered container at room temperature.Enjoy!
A few simple ingredients come together to create complex flavors
If you don't already own one, I say run right out and get one. You won't be sorry.
Cranberry Almond Muffins
Makes 12
Ingredients:
1 3/4c all purpose flour (I prefer unbleached)
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/2c butter, room temperature
1/4c brown sugar
1/2c sugar
2 eggs, room temperature
1/2c sour cream
1 tbsp vanilla extract
1 tsp almond extract
1 large orange, zested and juiced (you'll need 2 tbsp of juice)
2 tbsp milk
1 1/2c fresh cranberries
1/2c flaked almonds, plus more for topping
Directions:
1. Preheat the oven to 425 degrees.
Line a muffin pan with cupcake papers.
2. In a medium bowl, combine dry ingredients (flour, baking soda, baking powder, cinnamon and salt. Set aside.
3. In a large mixing bowl, or in the bowl of a standing mixer blend butter and sugars until fluffy. Add eggs, sour cream and extracts until smooth. Add zest and combine.
4. Using a wooden spoon, add dry ingredients, milk and orange juice. Fold in cranberries and almonds just until everything is well distributed.
5. Equally divide the batter among the muffin cups and top with flaked almonds (and an extra cranberry if you like.)
6. Bake for 5 minutes at 425, then decrease the temperature to 350 degrees. Bake for another 15-20 minutes or just until a tester inserted in the center of each muffin comes out clean.
Once baked, cool in the pan for 5 minutes and then place on a cooling rack to cool completely.
These muffins keep well for up to 5 days in a covered container at room temperature.
Enjoy!
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