Cranberry Almond Muffins. 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. Hazelnut-Pear Variation: For another sweet (and seasonal) union, replace the almond flour with hazelnut flour.
I just kept buying them fresh when they were on sale because I love them so much. In a bowl combine the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk eggs, sour cream, butter, and almond extract; stir into dry ingredients just until moist. You can cook Cranberry Almond Muffins using 10 ingredients and 6 steps. Here is how you cook it.
Ingredients of Cranberry Almond Muffins
- You need 2 cups of flour.
- You need 2/3 cup of sugar.
- Prepare 2 tsp of baking powder.
- You need 1/4 tsp of baking soda.
- You need 1 tsp of salt.
- It’s 3/4 cup of warm water.
- It’s 2 tsp of almond extract.
- Prepare 1/2 cup of butter melted.
- You need 2 of eggs beaten.
- It’s 1 1/2 cups of frozen cranberries.
Almond Flour Cranberry Muffins Notes & Tips. You will need only one bowl to make these muffins. It's not necessary to use blender or mixer. They're made with almond flour and natural sweetener.
Cranberry Almond Muffins step by step
- Heat oven to 350 degrees..
- Mix flour, sugar, baking powder, baking soda and salt..
- In another bowl, mix water, butter (let it cool a bit first), almond extract and eggs..
- Blend into flour mixture. Add cranberries..
- Pour into lined muffin tins and bake for 25 minutes..
I love to use xylitol or Swerve sweeteners, but if you don't use sweetener you can replace it for white sugar. Cranberry and almond muffins; This competition is now closed. The perfect mix of sweet and sour, they make a great on-the-go breakfast idea. Banana Nut Muffins and Apple Bread are two of our favorite quick breads, and now these Cranberry Muffins are on frequent rotation, too. How to Make Cranberry Muffins These muffins are flavored with almond extract, studded with tart cranberries, sprinkled with coarse sugar, and drizzled with a powdered sugar glaze.