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Nadia James

Cranberry Almond Buttermilk-Style Muffins

Cranberry Almond Buttermilk-Style Muffins — Small, tender baked cakes that work for a holiday morning or dessert tray.
Print Recipe
Prep Time 15 minutes
Cook Time 21 minutes
Resting / chilling / cooling 10 minutes
Total Time 46 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 2 large eggs
  • 3/4 cup cultured buttermilk
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped cranberries
  • 1/3 cup sliced almonds

Equipment

  • 12-cup muffin tin
  • mixing bowls
  • whisk

Method
 

  1. Preheat oven to 375°F and line a 12-cup muffin pan.
  2. Whisk flour, sugar, baking powder and salt together in one bowl. Whisk eggs, milk, melted butter and vanilla in another.
  3. Fold wet into dry ingredients just until the flour disappears. Gently distribute chopped cranberries, sliced almonds through the batter.
  4. Divide among 12 cups and bake 18–22 minutes until golden and a tester comes out without wet batter.
  5. Rest in the pan 5 minutes and cool on a rack.

Notes

  • Fold only until combined; too much mixing makes muffins tough.
Storage: Store cooled muffins airtight at room temperature for up to 2 days; freeze for up to 2 months.
Serving suggestion: Serve on a festive platter.