Cranberry Almond Muffins Cranberries Yogurt Bread
Bursting with vibrant flavors and textures, these Cranberry Almond Muffins with Yogurt Bread are a delightful treat perfect for breakfast, brunch, or an afternoon snack. Made with tart cranberries, creamy Greek yogurt, and crunchy sliced almonds, these muffins strike the perfect balance between sweet and tangy. The addition of Greek yogurt ensures an irresistibly moist texture, while a dusting of optional turbinado sugar on top adds a satisfying crunch and sparkle. Ready in just 35 minutes, this quick and easy recipe uses a harmonious blend of pantry staples and seasonal ingredients, making it an ideal choice for holiday baking or any time of year. Serve warm for a cozy indulgence, and enjoy a nutritious, flavorful muffin that’s perfect for sharing—or savoring all to yourself!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 1 cups plain Greek yogurt
- 0.33 cups vegetable oil
- 2 count large eggs
- 1 teaspoons vanilla extract
- 1.5 cups fresh or frozen cranberries
- 0.5 cups sliced almonds
- 2 tablespoons turbinado sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the muffin cups lightly with non-stick spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Stir well to ensure all the dry ingredients are evenly distributed.
In a separate bowl, whisk together the Greek yogurt, vegetable oil, eggs, and vanilla extract until smooth and well blended.
Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Be careful not to overmix, as this can toughen the muffins.
Add the cranberries and sliced almonds to the batter and gently fold them in until evenly distributed.
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ full. If desired, sprinkle the tops with turbinado sugar for added sweetness and crunch.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Nutrition Facts
Calories |
248 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.7 g | 12% | |
| Saturated Fat | 1.3 g | 7% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 202 mg | 9% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 16.3 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 116 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
