STREAMING NOW: Nigella: At My Table

Cranberry Almond Sour Cream Muffins

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I haven't tried this recipe yet but I hope to soon!”
READY IN:
45mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375 degrees F. Line muffin pans with paper baking cups.
  2. Mix flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. Break eggs into another bowl. Whisk in butter, sour cream and almond extract. When blended, stir in 1/2°C almonds.
  4. Pour egg mixture over dry ingredients and mix just until blended.
  5. Spoon 2 scant T. of batter into each baking cup. Top with a level T. of cranberry sauce and then with remaining batter. Sprinkle with remaining almonds.
  6. Bake 30-35 minutes or until brown and springy to the touch. Let stand for 20 minutes before removing from muffin cups.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: