Festive cranberry muffins made with a sweet and tart cranberry jam and a deliciously nutty flavor from almond oil and almond extract. These muffins provide a delightful twist on the classic blueberry muffin.
Step 1: Preheat oven to 425°F.
Step 2: Bring cranberries, 2 tsp of sugar and 1 Tbsp of water to a boil and cook, mashing until the cranberries soften and become jammy. Remove and allow to cool.
Step 3: Whisk flour, baking powder, and salt together in one bowl.
Step 4: In a separate bowl, mix sugar and eggs. Then whisk in buttermilk, almond oil, and almond extract into the eggs.
Step 5: Pour the egg mixture into the flour mixture using a rubber spatula to gently fold together a few times.
Step 6: Add the cooled cranberries and continue to fold; the batter will be lumpy with a few spots of dry flour – don’t over-mix!
Step 7: Portion out your batter into a paper-lined muffin tin.
Step 8: Bake for 17-19 minutes and then cool muffins on a wire rack for 5 minutes before enjoying!
