Cranberry Almond Morning Muffins
Cranberry Almond Morning Muffins are the perfect way to kickstart your day! Bursting with sweet-tart cranberries and crunchy almonds, these muffins are easy to make and deliciously satisfying. Ideal for busy mornings or brunch gatherings, they offer a delightful combination of flavors that will leave you craving more. Enjoy them warm with butter, or take them on the go for a nutritious breakfast treat!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (melted)
- 1 cup dried cranberries
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 375°F (190°C) and grease a muffin tin or line with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, beat together milk, eggs, and melted butter until frothy.
- Gently fold the wet ingredients into the dry mixture until just combined; be careful not to overmix.
- Fold in cranberries and almonds evenly.
- Fill each muffin cup two-thirds full and bake for 18-20 minutes until golden brown.
- Allow cooling slightly before transferring to a wire rack.
Nutrition
- Serving Size: 1 muffin (75g)
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Keywords: - Add a sprinkle of cinnamon for extra warmth. - Substitute blueberries for cranberries or add chocolate chips for variety. - Store in an airtight container at room temperature for up to three days or freeze for longer storage.