Cranberry Orange Almond Muffins

Cranberry Orange Almond Muffins

These muffins are the perfect accompaniment to your morning ritual with coffee or tea or added to your holiday brunch menu. Prefer a quick bread to serve alongside your turkey? Bakee in a buttered loaf pan for 45 minutes. However you choose to prepapre them, these cinnamon-scented muffins taste like the holidays!



½ cup butter, softened
1 cup sugar
½ cup brown sugar
2 Tablespoons Almond paste
2 whole eggs
1 teaspoon Pure vanilla
½ teaspoon Lemon juice
½ cup buttermilk
1 teaspoonBaking powder
pinch baking soda
pinch kosher salt 
2 cups flour, all-purpose unbleached
1 Tablespoon. orange zest
1 cup Cranberry Conserve



    In food processor, break up sugars and almond paste until finely ground. In mixer, cream butter with sugar and almond paste mixture until light in color and texture. Add eggs one at a time until blended. Add vanilla and lemon juice, mixing just until blended. Sift dry ingredients. With mixer on low speed, alternately add dry ingredients and buttermilk in two parts just until incorporated. Do not overmix. Fold in orange zest and then cranberry conserve. Optional: Top with raw sliced almonds. Spoon in muffin cups or greased muffin tin. Bake in a preheated 350 degree oven for 20-30 minutes,  or until a toothpick comes clean when pierced in the center of the muffin. Makes 10-12 Muffins  

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