As I travel around Alberta and BC I am blessed by the hospitality of many people. That means a lot of delicious home cooked meals! I was greeted in my most northern stop, Athabasca, by Marty and Ruth … and these gorgeous muffins! Ruth was kind enough to share.
Preheat oven to 425°F
3 Tbsp flour
4 tsp sugar
1 Tbsp light brown sugar
2 Tbsp unsolted butter, softened
Pinch of salt
½ c. almond halves
Mix ingredients until they resemble course sand. Mix in almonds.
2 c. fresh cranberries, chopped
1 ⅓ c. flour
1 ½ tsp baking powder
1 tsp salt
1 ¼ c. almond halves, toasted and cooled
1 c. plus 1 Tbsp sugar
2 large eggs
6 Tbsp unsalted butter, melted and cooled slightly
½ c. milk
1 Tbsp confectioners’ sugar
Whisk flour, baking powder, ¾ tsp salt together. Set aside.
In a food processor process toasted almonds and sugar until it resembles course sand. Transfer to bowl and whisk in eggs, butter and milk until combined. Whisk flour mixture into egg mixture until just moistened and no streaks of flour remain. Set batter aside 30 min. To thicken.
Pulse cranberries, remaining ¼ tsp salt and confectioners’ sugar in food processor until very coarsely chopped. Fold cranberries into batter. Divide batter equally into 12 muffins. Evenly sprinkle streusel toping over muffins, gently pressing into batter to adhere. Bake until muffin tops are golden and just firm, 17-18 min. Cool muffins in muffin tin on wire rack, 10 min. Remove muffins from tin and cool for at least 10 min more.