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Cranberry-Almond Muffins

Recipe photo courtesy of Yunhee Kim

Cranberries make these muffins a bit tart; sliced almonds add some crunch and heart-healthy unsaturated fat.

Source: Martha Stewart Living, November 2011
Total Time Prep Yield




Hazelnut-Pear Variation: For another sweet (and seasonal) union, replace the almond flour with hazelnut flour. Omit cranberries. Fold in 2 cups peeled, cored, and chopped pears (from 1 1/2 Bosc pears) at the end of step 2. Sprinkle with 1/2 cup coarsely chopped hazelnuts in place of sliced almonds.

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How would you rate this recipe?
  • amyrshapiro1231
    17 FEB, 2018
    Switched out the sugar for Splenda and the almonds for pistachios...oh my, these are so unbelievably delicious
  • mdtm
    23 NOV, 2016
    So delish! The fresh cranberries and almonds were amazing together!
  • SarvieG
    3 JUL, 2012
    These turned out delicious, I did make a few modifications though! I omitted the yogurt, since I didn't have any. I used frozen blueberries rather than cranberries, and the thing that made the most difference: I put 1 tsp almond extract into the batter ! They turned out delish, thanks Martha!
  • ad2250
    23 JAN, 2012
    Great recipe! Easy to make, lowfat, and very tasty! I added chocolate chips too. :)

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