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Amazing 12 Cranberry Almond Granola Muffins

Cranberry Almond Granola Muffins
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Enjoy these wonderfully textured muffins, packed with tart cranberries and crunchy almonds. They make a perfect warm breakfast treat.

Ingredients

  • All-purpose flour: 2 cups
  • Rolled oats: 1 cup
  • Brown sugar, packed: 1/2 cup
  • Baking powder: 1 tablespoon
  • Baking soda: 1 teaspoon
  • Salt: 1/2 teaspoon
  • Ground cinnamon: 1 teaspoon
  • Large eggs: 2
  • Milk: 1 cup
  • Vegetable oil: 1/2 cup
  • Vanilla extract: 1 teaspoon
  • Dried cranberries: 1 cup
  • Slivered almonds: 1/2 cup

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, oats, brown sugar, baking powder, baking soda, salt, and cinnamon.
  3. In a separate medium bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix; a few lumps are fine.
  5. Gently fold in the dried cranberries and slivered almonds.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra crunch, reserve a few almonds to sprinkle on top of the batter before baking.
  • If you prefer a sweeter muffin, increase the brown sugar by 2 tablespoons.
  • You can substitute orange zest for some of the cinnamon for a brighter flavor.

Nutrition

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