Description

These Fresh Cranberry Muffins are a delightful Thanksgiving side dish featuring the tart brightness of fresh cranberries combined with the wholesome flavors of almond flour and rolled oats. Tender and moist, with a touch of sweetness from maple syrup and orange juice, these muffins are festive, easy to prepare, and perfect for holiday gatherings or any special occasion.

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup almond flour
1 cup rolled oats
½ cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt

Wet Ingredients

½ cup coconut oil, melted
½ cup maple syrup
¾ cup orange juice
3 large eggs

Add-ins

3 cups fresh cranberries (about 12 oz bag), rinsed
½ cup pecans or walnuts, chopped (divided for mixing and topping)

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) to ensure it's ready when the batter is prepared.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, rolled oats, sugar, baking powder, baking soda, and salt until evenly combined.
Add Wet Ingredients and Mix: Into the dry ingredients, add the melted coconut oil, maple syrup, orange juice, and eggs. Stir everything together until the batter is just combined—do not overmix. Gently fold in half of the chopped nuts and all the rinsed cranberries.
Prepare Muffin Tins: Line 19 to 21 muffin cups with paper liners and lightly spray the liners with cooking spray to prevent sticking.
Fill Muffin Cups: Spoon the batter into the prepared muffin cups, filling them almost to the top. Sprinkle the remaining chopped nuts evenly over the filled cups.
Bake Muffins: Bake in the preheated oven at 400°F for 17 to 22 minutes. Avoid opening the oven door before 17 minutes have elapsed to ensure proper rising and cooking. The muffins should be golden and a toothpick inserted in the center should come out clean.
Serve: Remove the muffins from the oven and allow them to cool slightly. Serve warm, optionally with butter, and enjoy!

Notes

Make Ahead and Freezer Instructions: These muffins can be baked in advance and frozen for up to 4 months. Alternatively, store them in the refrigerator for up to 4 days. To serve, simply warm them in the oven for a few minutes if desired.
Muffin Liners: Use paper liners for the muffin tins and lightly spray with cooking spray to prevent sticking and facilitate easy removal.
Fresh vs Frozen Cranberries: Both fresh and frozen cranberries can be used. If using frozen, rinse under cold water but no need to thaw. Avoid substituting with dried cranberries as they will alter the texture and moisture.