There always seems to be half a bag of fresh cranberries in my freezer, especially in the run up to, and aftermath of, Thanksgiving. And almonds and sour cream are always on hand. Hence these tasty muffins. —amysarah
1 1/2 cups
all purpose flour
1 1/2 teaspoons
light brown sugar
fresh cranberries, chopped coarsely (frozen is fine, don't defrost)
sliced or slivered almonds, toasted
In This Recipe
Preheat oven to 375. Whisk together flour, soda, powder and salt.
In another bowl, cream the butter and sugar. Beat in the egg and the almond extract.
Beat in about half the dry ingredients, then half the sour cream, then repeat until all are combined. Fold in the cranberries and the almonds to distribute evenly.
Use paper liners, or coat muffin pan with vegetable oil or butter and divide batter equally amongst 10-12 cups. Bake about 25 minutes until golden brown and a toothpick inserted in a central muffin comes out clean. Remove the muffins from the pan and cool on a wire rack.