Cranberry-Almond Muffins

Almond flour, a.k.a. almond meal, is made from finely ground nuts. It’s sold online and in health food stores, though some home cooks enjoy making their own using a food processor. Slideshow:  More Breakfast Muffin Recipes 

Cranberry-Almond Muffins
Photo: Photo © Ian Knauer
Active Time:
15 mins
Total Time:
45 mins
12 muffins


  • Butter for greasing

  • 1 1/2 cups all-purpose flour, plus more for dusting

  • 1 cup almond flour

  • 1/3 cup sugar

  • 2 teaspoons baking powder

  • 1 teaspoon kosher salt

  • 1 cup whole milk

  • 1/3 cup vegetable oil

  • 1 large egg

  • 1/2 cup dried cranberries

  • 1/2 cup chopped almonds


  1. Preheat the oven to 350°. Butter and flour a 12-cup muffin pan.

  2. In the bowl of an electric mixer, whisk together the 1 1/2 cups flour, almond flour, sugar, baking powder and salt.

  3. In a large glass measuring cup, whisk together the milk, oil and egg, then whisk the wet ingredients into the dry mixture along with the cranberries. Divide the batter between the muffin cups and sprinkle with the almonds.

  4. Bake the muffins 20 to 25 minutes, until a tester comes out clean. Let cool, then remove the muffins from the pan and serve.

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