Cranberry Almond Muffins Recipe

By Spookie

My youngest daughter, Elaine, made these wonderful muffins for breakfast when my husband and I were visiting her in Virginia. We just loved them, so now we enjoy them at our home. —Janice Pletscher, Basking Ridge, New Jersey

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 eggs
• 1/2 cup sour cream
• 1/4 cup butter, melted
• 1/4 teaspoon almond extract
• 3/4 cup sliced almonds, divided
• 1/2 cup whole-berry cranberry sauce

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

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. Fold in 1/2 cup almonds.
Fill greased or paper-lined muffin cups half full; drop 1 tablespoon cranberry sauce into the center of each muffin. Cover with enough batter to fill cups three-fourths full; sprinkle with remaining almonds.
Bake at 375° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 8 muffins.