Cranberry, Grand Marnier and Almond Muffins

READY IN: 40mins
Recipe by AmandaInOz

From Mad About Muffins. One American cup of all-purpose flour weighs 5 ounces.

Top Review by Sydney Mike

WONDERFUL MUFFINS, no question about it ~ At least that's what my friends & I are saying! And, it's always nice to have a local network of friends/cooks who can help you find ingredients sometimes, just as one located the sugar needed in the topping! The only change I made was to use Triple Sec instead of Grand Marnier, that I didn't think that way any biggie! Anway, these muffins were ABSOLUTELY OUTSTANDING, & I'm keeping this recipe close at hand! Thanks for sharing! [Made & reviewed for one of my teammates in the Aus/NZ Recipe Swap #17]

Ingredients Nutrition


  1. Preheat oven to 200C (180C for fan assisted).
  2. Line a muffin tin with 12 liners.
  3. Sift flour, sugar, baking powder and salt into a large bowl. Stir in the ground almonds.
  4. Combine wet ingredients in a medium-sized bowl, and mix thoroughly with a fork.
  5. Add the wet ingredients to the dry, and fold together with a large metal spoon until just moistened. Very gently fold in the cranberries and the white chocolate.
  6. Spoon into prepared muffin cups, and sprinkle evenly with almonds and demerara sugar.
  7. Bake for 20-25 minutes until the tops spring back gently when pressed.
  8. Cool on a wire rack.

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