- 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.
- 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.
- Divide batter evenly into prepared muffin pan.
- 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.