Project Description

Yield: 1 dozen muffins

Prep Time: 00:15

Total Time: 00:33

Bake Time: 15 to 18 minutes

  • 1/2 cup sugar

  • 1 tablespoon baking powder

  • 1/4 teaspoon salt

  • 1/2 cup milk

  • 1/2 cup canola oil

  • 1 egg

  • 1/2 teaspoon almond extract

  • 1/2 cup almonds, sliced

  • 1 cup cranberries, fresh or frozen


  1. Preheat oven to 400˚F. Grease standard 12-hole muffin pan (2-1/2 x 1-1/4 inch cups) or line with paper baking cups.
  2. Combine flour, sugar, baking powder, and salt in a large mixing bowl. Whisk together milk, oil, egg and almond extract. Add to flour mixture and stir just until flour is moistened. Fold in almonds and cranberries.
  3. Divide batter evenly into prepared muffin pan.
  4. Bake 15 to 18 minutes or until a deep golden brown and toothpick inserted in center comes out clean. Transfer muffins to a wire rack to cool.

Recipe Tip: To garnish, sprinkle tops of muffin batter with additional almond slices and coarse sugar prior to baking.