Olive Magazine
Cranberry And Almond Muffin Recipe

Cranberry and almond muffins

Published: November 4, 2016 at 3:06 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Makes 10

Packed full of seasonal produce, these cranberry and almond muffins are guaranteed to get you in the mood for Christmas. The perfect mix of sweet and sour, they make a great on-the-go breakfast idea

Nutrition:
NutrientUnit
kcal342
fat20.1g
saturates8.5g
carbs32.6g
sugars16.8g
fibre1.2g
protein7.1g
salt0.4g
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Make these easy cranberry and almond muffins, then check out our blueberry muffins, healthy carrot cake muffins, chocolate chip muffins and more delicious muffin recipes.

Ingredients

  • 150g golden caster sugar
  • 1 egg
  • 125g butter, melted
  • 175ml greek yogurt
  • 1 orange, zested
  • 200g plain flour
  • 1 tsp baking powder
  • 100g ground almonds
  • 100g fresh or frozen cranberries, defrosted first if frozen
  • 2 tbsp flaked almonds

Method

  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Line one or two muffin tins with 10 muffin cases.

  • STEP 2

    Whisk the sugar, egg, butter, yogurt and orange zest together.

  • STEP 3

    Put the flour, baking powder and ground almonds in a bowl and mix in the cranberries. Add the liquid ingredients to the dry and mix quickly to a thick batter (don’t worry if it’s a bit lumpy).

  • STEP 4

    Divide the mixture between the muffin cases and sprinkle over the flaked almonds. Bake for 25-30 minutes until risen and golden.

Try our best muffin recipes...

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