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Lighter Cranberry & Almond Muffins

A great balance of tangy and sweet, perfect for using up leftover cranberries!

Ingredients

  • 8 g distilled white vinegar
  • 110 g 1 % milk
  • 125 g Non-Fat Greek Yogurt
  • 210 g sugar, divided (1 cup + ~1 Tablespoon for coating the cranberries)
  • 1 egg (or 1 tsp oil + 2 T water + 1 tsp baking powder to replace the egg)
  • 1 tsp almond extract
  • 2 tsp baking powder
  • 1 tsp salt
  • 210 g flour (1 and 3/4 cup)
  • 100 g fresh cranberries
  • 12 g sliced almonds

Almond Glaze

  • 30 g powdered sugar (1/4 cup)
  • 1/2 tsp almond extract
  • 1/2 T milk

Instructions

  • Preheat the oven to 425 degrees. Prepare a muffin tin by spraying it with cookin spray. Set aside.
  • Combine the vinegar and milk in a small bowl. Set aside, and allow to "sour" for a few minutes.
  • Combine Greek yogurt and sugar until evenly mixed. Add in the egg and almond extract and mix until combined.
  • Combine cranberries with 10 g of sugar in a small bowl. Coat cranberries with sugar and then set aside.
  • To the wet ingredients, add 105 g of flour (half), baking powder, and salt. Stir until completely combined, but do not over mix. Then add milk and vinegar mixture and remaining flour (105 g). Stir until completely combined, but do not over mix. Fold in cranberries.
  • Divide batter into the 12 muffin tins. Sprinkle a gram of sliced almonds over each muffin. Place in preheated oven. Bake at 425 degrees for 5 minutes. Then, without taking the muffins out of the oven, turn down the heat to 350 degrees. Bake for an addition 10-11 minutes, or until a toothpick inserted into the center of a muffin comes out mostly clean with a few moist crumbs.
  • While the muffins are cooling, whisk together the glaze ingredients until completely smooth. Drizzle over completely cool muffins. If freezing some of the muffins, do not glaze until ready to serve.