Cranberry Almond Muffins

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Ingredients

• 2 cups unbleached all-purpose flour

• 1/3 cup cane sugar

• 3/4 tsp baking powder

• 3/4 tsp baking soda

• 1/2 tsp kosher salt

• 2 eggs

• 1/2 cup almond milk

• 1/2 cup unsalted butter, melted

• 1 tsp almond extract

• 1/2 tsp vanilla extract

• 1 tbsp honey

• 1 cup frozen cranberries, sliced in half

• 1/4 cup raw slivered almonds

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Method

1. Preheat the oven to 350°F and line a muffin pan with parchment paper liners.

2. In a large bowl, sift together the flour, sugar, salt, baking powder, and baking soda. Set aside.

3. In the bowl of a stand mixer, add the eggs, vanilla, almond extract, milk, and honey. Mix until combined, then slowly pour in the melted butter.

4. Gradually add the sifted dry ingredients into the wet mixture and combine using the paddle attachment or a spatula. Gently fold in the frozen cranberries and slivered almonds.

5. Fill each muffin liner about two-thirds of the way full with batter, and sprinkle extra slivered almonds on top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

6. Remove the muffins from the oven and let them cool for at least 10 minutes before serving.

7. Enjoy! To store leftovers, place muffins in an airtight container or bag and keep at room temperature.

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Notes 

• Making sure not to over-mix muffins is one of the most important factors for a light and fluffy texture. Using a paddle attachment or a spatula instead of a whisk helps reduce the amount of mixing and prevents over-mixing.

• I use whole frozen cranberries and slice them in half before adding them to the batter.

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