Cranberry Almond Muffins

From The Bed and Breakfast Inn at La Jolla in La Jolla, California

Perfect for a special morning or just because, this cranberry almond muffin recipe from the Bed & Breakfast Inn at La Jolla is sure to have your taste buds singing.


  • 1 3/4 Cups all-purpose flour
  • 1 1/2 Cups whole-wheat flour
  • 3/4 Cups sugar
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon of salt
  • 1/2 Teaspoon ground nutmeg
  • 1 Cup cranberries, each cut in half
  • 1/2 Cup sliced natural almonds
  • 1/3 Cup butter
  • 1 Cup milk
  • 1 Large egg


Preheat oven to 375 or 400 for regular muffins. Generously grease six jumbo or 12 regular muffin cups. If you are using the custard cups, arrange them on a small jelly-roll pan for easier handling. In a large bowl, with a fork, combine the flours, sugar, baking powder, baking soda, salt, and nutmeg. Add the cranberries and almons. Toss to mix well and set aside. In a 1- quart saucepan, melt the butter. Cool it sightly. Stir in the milk, then beat in the egg. Stir the liquid into the flour mixture just until moistened; the batter will be lumpy. Divide the batter among the greased cups. Bake the jumbo muffins 30 to 35 minutes, or the regular ones 20 minutes. A cake tester should come out clean. Let the muffings stand 5 minutes before removing them from the cups. Serve warm.

Filed in: Breakfasts, Muffins