Cranberry Almond Muffins Recipe

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One of my favorite seasonal flavors is Cranberry...cranberry scones, muffins, dried cranberries in my chocolate and cookies...if it can be consumed during the holiday season, I want cranberries in it!

So, clearly, this Cranberry Almond Muffins Recipe is high on my list of recipes to make during this holiday season!

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Cranberry Almond Muffins Recipe

Not only does this Cranberry Almond Muffins Recipe come packed full of flavor, but it is so light and moist! Who wants a dense, chewy muffin, right?

WHERE CAN I FIND THE RECIPE CARD FOR THIS Cranberry Almond Muffins Recipe?

If you’d rather skip all of my cooking tips, important information for this recipe, and similar recipe ideas – and get straight to the Cranberry Almond Muffins Recipe, just scroll right on down to the bottom, where I have a printable recipe card just for you! I know that a lot of people are old fashioned - like me! - and like to have a printed out recipe card.

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ARE YOU LOOKING FOR OTHER FUN Christmas RECIPES LIKE THIS Cranberry Almond Muffins Recipe?

Check out these really fun Christmas recipes on The Rebel Chick. I am always adding new recipes each year, so there are always new ones! Take a look and see if there is anything that sounds tasty to you!

My top Christmas cookie recipe is actually this Christmas Cookie Bars Recipe and it gets so many views every holiday season! I’ve been making it for years and it’s actually my second favorite! My other favorite is this M&Ms Chocolate Chip Cookies Recipe!

But believe me, all of these other recipes are equally delicious!

How to Make This Cranberry Almond Muffins Recipe

Ingredients

1-½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup butter
1 egg
¾ cup milk
½ cup chopped almonds
1 cup cranberry sauce

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Directions

Preheat oven to 400 and grease a mini muffin pan. Set aside.

In a small mixing bowl, add flour, baking soda and salt and mix well. Add butter. Use a pastry blender to mix the butter with the flour until small chunks form.

Add egg and milk and mix well.

Mixture may be stiff.

Stir in almonds and cranberry sauce. Mix well.

Spoon into prepared baking tin, placing 1 tablespoon of batter into each cup.

Bake for 8-10 minutes or until edges are golden and center is set. Cool completely.

This Cranberry Almond Muffins Recipe makes approximately 36 mini muffins. Of course, you can use a regular sized muffin tin and make just regular muffins for breakfast or brunch.

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To print this Cranberry Almond Muffins Recipe, simply click the recipe card below! I know that sometimes it is easier to go off a recipe when it is printed right in front of you. Who wants to swipe their screen on their phone or tablet when their hands are greasy? So of course I love offering this option as well, it makes everyone happy!

Cranberry Almond Muffins Recipe

Cranberry Almond Muffins

Course Breakfast

Cuisine American

Author Jenn Quillen

Ingredients

1-½ cups flour
2 teaspoons baking powder
¼ teaspoon salt
¼ cup butter
1 egg
¾ cup milk
½ cup chopped almonds
1 cup cranberry sauce

Instructions

Preheat oven to 400 and grease a mini muffin pan. Set aside.
In a small mixing bowl, add flour, baking soda and salt and mix well. Add butter. Use a pastry blender to mix the butter with the flour until small chunks form. Add egg and milk and mix well. Mixture may be stiff. Stir in almonds and cranberry sauce. Mix well.
Spoon into prepared baking tin, placing 1 tablespoon of batter into each cup.
Bake for 8-10 minutes or until edges are golden and center is set. Cool completely.
Make 36 mini muffins.

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HOW TO STORE LEFTOVERS OF THIS Cranberry Almond Muffins Recipe

Store leftovers sealed in the refrigerator for up to 3 days. To reheat, use the microwave and reheat in servings for fastest results.

SHARE THIS Cranberry Almond Muffins Recipe WITH YOUR FRIENDS ON SOCIAL MEDIA!

If you enjoyed this Cranberry Almond Muffins Recipe, please take a moment to share it on social media for me!

I would love the exposure to new readers! As most of you know, the economy for blogging is not doing so great right now, so I’m working double time trying to get my reader visits up! I don’t really do sponsored posts on my blog anymore, so I rely on advertising revenue as a source of income. More readers means more advertising revenue…which means more bills being paid during this awful Covid-19 pandemic! Thank you so much for all of your support! Each time you share a recipe on social media, it helps me pay for my hosting fees and expenses so that I can keep bringing you these fun recipes!