Cranberry Almond Sour Cream Muffins

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READY IN: 45mins
Recipe by Michelle Berteig

I haven't tried this recipe yet but I hope to soon!

Ingredients Nutrition


  1. Heat oven to 375 degrees F. Line muffin pans with paper baking cups.
  2. Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Break eggs into another bowl. Whisk in butter, sour cream and almond extract. When blended, stir in 1/2°C almonds.
  4. Pour egg mixture over dry ingredients and mix just until blended.
  5. Spoon 2 scant T. of batter into each baking cup. Top with a level T. of cranberry sauce and then with remaining batter. Sprinkle with remaining almonds.
  6. Bake 30-35 minutes or until brown and springy to the touch. Let stand for 20 minutes before removing from muffin cups.

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