Cranberry and Almond Muffins

 

 Well, the big day is just a few days away. Is everyone all ready? Are all your gifts bought and wrapped? Cards written and sent?? 

Food ordered and delivered? Puddings, cakes and pies baked?  We are now down to the crunch!  There are always things you can think of doing at the last minute, that you forgot!  At least that is the way it is with me.

Christmas always seems to sneak up on me every year, no matter how well I think I am prepared.  I am just amazed at how quickly it comes upon us! I'm pretty much all prepared now,, or as prepared as I am going to be.  

I've done my meat pies and a few other bits.  I am come to the conclusion now that if it's not done as of today, it's not going to be.   Not unless I get a sudden surge of energy over there next couple of days!

I had planned to make a few things like these Eggnog Scones, but I don't think it is going to happen now!

 

I have been buying up lots of cranberries over the past month, picking up a bag or two whenever I hit the shops. It's really the best time of the year to buy them.

There are lots in the shops at a really good price, and you just can't find them any other time of the year, or only very rarely if you do. 

I just throw them, right in the unopened bag, into the freezer and that way I have them whenever I want some throughout the winter months. They come in ever so handy, seriously.

 

Yesterday I used some to make these delicious Cranberry and Almond Muffins.  These delicious muffins are just perfect to pile into the Christmas morning breakfast bread basket! (Or perhaps even gift a neighbor or close friend with.)

They are lovely sweet muffins, with the tartness of fresh cranberries baked up all ruby and pretty  scattered throughout.  Then there are also some sweet and creamy white chocolate chunks.  The buttery moist batter  is flavored with  an orange liqueur.   Finally they are topped with crunchy flaked almonds and crunchy Demerara sugar.  These are perfect Christmas Muffins.  

WHAT YOU NEED TO MAKE CRANBERRY AND ALMOND MUFFINS

Nothing too fancy, except for maybe the orange liqueur, but you can use Orange juice and zest to replace that if you don't have any.

For the Batter:
310g plain flour (2 1/4 cups)
170g caster sugar (generous 3/4 cup)
15g baking powder (scant 4 tsp)
generous pinch salt
50g ground almonds (generous half cup)
3.5 fluid ounces Grand Marnier
3.5 fluid ounces milk
3.5 fluid ounces oil
1 tsp almond extract
2 large free range eggs

For the filling:
200g fresh or frozen cranberried (2 cups)
5 ounces white chocolate, chopped

For the topping:
a handful of flaked almonds
2 TBS demerara sugar (turbinado)

NOTE - if you haven't got any Grand Marnier, feel free to substitute with the equivalent in orange juice and the finely grate zest of an orange.

 

HOW TO MAKE CRANBERRY AND ALMOND MUFFINS

Like any muffin, they are quite simple and easy to make.  They smell amazing when they are baking!

Preheat the oven to 200*C/400*F/ gas mark 6. Butter and flour a 12 section muffin tin or line with paper liners.

Sift the flour, salt, sugar, and baking powder into a large bowl. Stir in the ground almonds.

Beat together the wet ingredients. Make a well in the dry ingredients and stir in the wet, just to moisten.

Gently fold in the cranberries and chocolate bits. Spoon into the prepared muffin cups. Sprinkle evenly with the flaked almonds and demerara sugar.

Bake for 22 to 25 minutes, until the muffins are well risen, golden brown and the tops spring back when lightly pressed.

Let sit in the pan for about 5 minutes before transferring to a wire rack to finish cooling. Serve warm.

Store any leftovers in an airtight container. They will keep for up to three days.

Some other muffin recipes here in The English Kitchen that you might also enjoy for the holidays are:

CINNAMON ROLL MUFFINS - Prepare yourself to fall in love with this small batch muffin recipe with makes six gorgeously delicious muffins. They embody all the flavours of your favourite cinnamon rolls, except they are muffins, not a yeast bread.  I am of the school that cinnamon flavoured anything is good. It doesn't really matter too much what it is and these are OMG good!

 

ORANGE MUFFINS - Buttery, moist and stuffed full of orange from the outside in.  These are winners all round! I chose to stud mine with dried currants, but you may like raisins, or nuts, or blueberries, etc. You may even prefer the to be plain.  One thing is for sure, you will enjoy these moist and delicious muffins. 

Yield: 12 muffins

Author: Marie Rayner

Cranberry and Almond Muffins

Prep time: 10 MinCook time: 25 MinInactive time: 5 MinTotal time: 40 Min

Picture it. A muffin flavored with Grand Marnier liqueur and filled with the savory delicate crunch of flaked almonds and demerara sugar, studded with plenty of fresh cranberries and white chocolate chunks. Perfect for the Christmas morning bread basket!

Ingredients

For the batter:

• 310g plain flour (2 1/4 cups)
• 170g caster sugar (generous 3/4 cup)
• 15g baking powder (scant 4 tsp)
• generous pinch salt
• 50g ground almonds (generous half cup)
• 3.5 fluid ounces Grand Marnier
• 3.5 fluid ounces milk
• 3.5 fluid ounces oil
• 1 tsp almond extract
• 2 large free range eggs

You will also need:

• 200g fresh or frozen cranberried (2 cups)
• 5 ounces white chocolate, chopped

For the Topping:

• a handful of flaked almonds
• 2 TBS demerara sugar (turbinado)

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 6. Butter and flour a 12 section muffin tin or line with paper liners.
2. Sift the flour, salt, sugar, and baking powder into a large bowl. Stir in the ground almonds.
3. Beat together the wet ingredients. Make a well in the dry ingredients and stir in the wet, just to moisten.
4. Gently fold in the cranberries and chocolate bits. Spoon into the prepared muffin cups. Sprinkle evenly with the flaked almonds and demerara sugar.
5. Bake for 22 to 25 minutes, until the muffins are well risen, golden brown and the tops spring back when lightly pressed.
6. Let sit in the pan for about 5 minutes before transferring to a wire rack to finish cooling. Serve warm.
7. Store any leftovers in an airtight container. They will keep for up to three days.

Did you make this recipe?

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