To get your cranberry muffins from pantry to palate, simply gather from your kitchen arsenal all-purpose flour, sugar, baking powder, baking soda, salt, canola oil, milk, eggs, and almond extract. Then, shop for your frozen cranberries. One batch of 12 muffins calls for a cup of cranberries, so a bag of the frozen variety will yield several batches. As for why the recipe uses frozen fruit, Carli explains to Mashed, “I recommend using frozen cranberries because you can typically find them year-round. Fresh cranberries are typically only available at the holidays.” Noted!
Meanwhile, we also wondered why she chose almond extract for these muffins. “I love almond extract!” Carli simply noted, but added, “It is the best flavor to add to certain baked goods.” And in this case, she told us, “I believe it helps to balance the tartness of the cranberries.” Don’t have any on hand? Try substituting vanilla extract.