Cranberry and Almond Muffin Recipe

cranberry muffin recipe

cranberry muffin recipe As I prepare for my holiday baking and flavors of the season, I want to make sure we have quick meals on hand. So using a few of the ingredients we already had stashed around for our holiday recipes I tossed together a batch of these Cranberry Almond muffins. They’re sweet, they’ve got a bit of crunch and the tart berries – the perfect combination for the holidays and of course they’re gluten free as well!


  • 1 cup Butter, softened
  • 8 oz Cream Cheese softened
  • 1-1/2 cups Sugar
  • 4 Eggs
  • 1-1/2 tsp Vanilla
  • 2 cups Bob Red Mill 1 to 1 Gluten Free flour
  • 1-1/2 tsp Baking Powder
  • 1/2 tsp Salt
  • 2 cups fresh Cranberries
  • 1/2 cup coarsely chopped Almonds


  1. Preheat your oven to 350 degrees.
  2. In your mixer bowl, combine your butter, cream cheese and sugar and beat until creamed. Slowly add in your eggs 1 at a time until they are all integrated. Add in your vanilla and beat until smooth.
  3. In a small bowl combine your flour, baking powder and salt. Slowly add into your wet mixture.
  4. Cut your fresh cranberries in half, and slowly fold in your cranberries and almonds.
  5. Spray your muffin tins with non-stick spray and bake for 20-25 minutes or until the tester comes out clean.

Icing Ingredients:

  • 2 cups Powder Sugar
  • 2 Tbsp Milk


  1. Combine all ingredients in a bowl with a whisk, and drizzle over cooled muffins. Allow to set.




Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.