Want an excellent muffin recipe? This one bakes up very moist, flavorful, and tender, with nice chunks of apples and whole cranberries. The almonds work in the background, providing more depth of flavor without taking center stage. This muffin is more like a moist apple cake in texture, and everyone who’s tasted it has raved, even my fussy hubby. Really, give this one a try.
|Apple-Almond-Cranberry Crumble Muffins|
Adapted from Robin Hood Company of Canada
Rating: 9 out of 10 PRINTABLE RECIPE
Topping: 1/4 cup brown sugar (I used 1 tsp. NuNaturals Stevia + 2 Tbsp. brown sugar)
1/4 cup almonds, chopped
3 Tbsp. quick (1-minute) oats
1/2 tsp. cinnamon
1 Tbsp. butter or margarine, melted (If using unsalted, add a big pinch of sea salt)
Combine all ingredients in a small bowl. Mix with fork or fingers. Set aside.
Muffins: 2-1/4 cups all-purpose flour (I used 1/2 cup almond meal* + 1 cup AP flour + 3/4 cup white whole wheat flour)
1-1/2 cups brown sugar (I used 3/4 cup brown sugar + 3 Tbsp. NuNaturals Stevia)
1 tsp. baking soda
1/2 tsp. sea salt
2 cups peeled chopped apples (I used 1 large Rome apple)
3/4 cup fresh or frozen cranberries, rinsed, picked over, drained & patted dry
1 large egg
1 cup yogurt ((I used Stonyfield Farm plain low-fat)
1 Tbsp. almond liqueur (or 1/8 tsp. almond extract)
1/2 cup vegetable or canola oil
Heat oven to 425F. Prepare a 12-cup standard muffin tin and a 12-cup mini muffin tin by spraying with nonstick cooking spray, greasing, or lining with paper cups.
In medium bowl, combine flour, sugar, baking soda and salt; whisk thoroughly; stir in apples and cranberries. In large bowl, whisk together egg, yogurt, almond liqueur or flavoring, and oil. Stir in dry ingredients with spoon or spatula, just till barely mixed. Fill muffin tins with batter and sprinkle some topping over each. Place in oven; close door; turn heat to 350F. Bake standard muffins about 16 minutes, minis about 12 minutes, or till a toothpick inserted near center returns with just a few crumbs.
*Finely grind blanched almonds as a substitute for almond meal, being careful not to overgrind and turn them into paste. You can do this in a coffee grinder or food processor. When the almonds are finely ground, measure 1/2 cup for recipe, saving remainder for future use. Place the 1/2 cup ground almonds back in the grinder with 1 Tbsp. of the flour and 1 Tbsp. of the sugar. Grind again to get the almonds finer.