Go Back

Cranberry Almond Muffins

Course Breakfast
Cuisine American
Author Jenn Quillen


  • 1-1/2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/4 cup butter
  • 1 egg
  • 3/4 cup milk
  • 1/2 cup chopped almonds
  • 1 cup cranberry sauce


  1. Preheat oven to 400 and grease a mini muffin pan. Set aside.
  2. 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.
  3. Spoon into prepared baking tin, placing 1 tablespoon of batter into each cup.
  4. Bake for 8-10 minutes or until edges are golden and center is set. Cool completely.
  5. Make 36 mini muffins.