Orange Cranberry Almond Muffins

Orange Cranberry Almond Muffins

This is a variation of my Fluffiest Blueberry Muffins recipe. I’ve always loved the flavor of Orange and Cranberry together in baked goods. I used frozen Organic Cranberries which give it a nice tartness. You can opt to use dried Cranberries which are sweeter but have added sugar. These are delicious served warm with Vegan Butter for Breakfast, enjoy as a snack or Dessert with a scoop of Vanilla Ice Cream on top!

Makes 6-7 Large Muffins

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Ingredients

2 cups of All Purpose Flour

1 cup of Cane Sugar

2 tsp of Baking Powder

1 tsp of Baking Soda

1/4 tsp of Salt

1/3 cup Vegan Butter at room temperature

2/3 cup of Orange Juice

1/2 cup Vegan Sour Cream

1 tsp of Vanilla

1 tsp of Almond Extract

1 cup frozen Cranberries

1/2 cup sliced Almonds plus more for topping

Directions

1. Mix together all of the dry ingredients except the Sugar and set aside.

2. Using a hand mixer, mix the Sugar and softened Butter together until fluffy.

2. Add in the Vegan Sour Cream and mix just until blended

3. Add in the Orange Juice and Extracts and mix again

4. Add the Dry ingredients in slowly in two batches just until the two are combined but don’t over mix! The batter will be extra thick and fluffy

5. Carefully fold in the Cranberries and sliced Almonds with a wooden spoon or silicone spatula

6. Fill each Muffin liner about 3/4 of the way full and top with a few sliced Almonds

7. Bake at 400 for 22-24 minutes or until an inserted toothpick comes out clean